Go Back
Homemade Jamaican Brown Stew Chicken with Rice recipe photo
Print Recipe Save it for later

Jamaican Brown Stew Chicken with Rice

This Jamaican Brown Stew Chicken with Rice is a hearty, flavorful Caribbean classic that’s easy to make and perfect for comforting family dinners.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: Comfort Food, Easy, Hearty, Rice, Spicy, Stew
Servings: 4 servings

Ingredients

  • 2 pounds chicken cut into pieces; bone-in, skin-on preferred
  • 2 tablespoons vegetable oil for browning chicken and sautéing aromatics
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger piece, grated
  • 1 bell pepper chopped
  • 1 carrot sliced
  • 2 green onions chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon browning sauce
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 1 scotch bonnet pepper whole
  • 2 cups chicken broth
  • salt and pepper to taste
  • 2 cups white rice
  • 4 cups water for cooking rice

Instructions

  • Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  • Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides in batches, about 5 to 7 minutes per batch. Remove and set aside.
  • In the same pot, sauté the chopped onion, minced garlic, and grated ginger until fragrant and translucent, about 3 minutes.
  • Add the chopped bell pepper, sliced carrot, and chopped green onions. Cook for another 3 to 4 minutes until slightly softened.
  • Return the browned chicken to the pot. Stir in the soy sauce, browning sauce, thyme, and allspice. Add the whole scotch bonnet pepper carefully.
  • Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 40 minutes until the chicken is tender and cooked through. Adjust salt and pepper to taste.
  • Meanwhile, rinse the white rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  • Remove the whole scotch bonnet pepper from the stew before serving. Plate the fluffy rice and ladle the stew chicken over the top. Enjoy!

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Grater
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Medium saucepan with lid

Notes

  • Use bone-in, skin-on chicken for the best flavor and juiciness.
  • Remove the scotch bonnet pepper before serving to control the heat level.
  • The stew and rice freeze well separately for up to 3 months.