Jamaican brown stew chicken — chicken marinated in herbs and pimento, browned, then simmered in a rich coconut sauce until tender and deeply flavourful.
Brown stew chicken is a Jamaican staple — chicken marinated in herbs and spices, browned until deeply golden, then simmered in a rich, savoury coconut sauce. Bold, aromatic and deeply comforting, it's soul food at its finest over a mound of rice.
Prep 20 min
Cook 40 min
Total 120 min
Medium
- 1 whole Chicken
- 1 chopped Tomato
- 2 chopped Onions
- 2 chopped Garlic Clove
- 1 chopped Red Pepper
- 1 chopped Carrots
- 1 Lime
- 2 tsp Thyme
- 1 tsp Allspice
- 2 tbs Soy Sauce
- 2 tsp Cornstarch
- 2 cups Coconut Milk
- 1 tbs Vegetable Oil
Tags:
StewVideo
Preparation
- Squeeze the lime over the chicken and rub it in well, then drain off the excess.
- Combine the tomato, scallion, onion, garlic, pepper, thyme, allspice and soy sauce with the chicken in a large bowl, cover, and marinate for at least an hour.
- Heat the oil in a Dutch pot or large saucepan. Shaking the seasonings off each piece as you go (reserve the marinade for the sauce), brown the chicken a few pieces at a time in very hot oil, resting the browned pieces on a plate.
- Drain off the excess oil, return the chicken to the pan, pour over the reserved marinade, and add the carrots. Stir and cook over medium heat for 10 minutes.
- Mix the cornstarch with the coconut milk, add to the stew, stirring constantly, then turn the heat to minimum and cook for another 20 minutes, or until tender.
Tips from the ZestyPlate Kitchen
- Marinate the chicken well — at least an hour, or overnight — for the deepest flavour.
- Brown the pieces properly in hot oil; that colour is what gives the dish its name and richness.
- Reserve and add the marinade to the sauce so none of the seasoning goes to waste.
- Simmer gently until tender so the chicken soaks up the coconut gravy.
Frequently Asked Questions
From browning the chicken (and often a little sugar) until richly coloured before simmering it in the sauce.
Warm and aromatic; for authentic heat add a whole scotch bonnet to the pot, removing it before it bursts.
Rice and peas is the classic pairing, with fried plantain or steamed vegetables on the side.
