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Jamaican Brown Stew Chicken Simply Delicious

A Jamaican Brown Stew Chicken is hearty, rich, a little spicy and full of glorious big flavours, a perfect winter warmer!

Portrait image of a Jamaican brown stew chicken served in a white shallow bowl with a spring onion garnish

Caribbean Stew Chicken.

I’ve been working on a few Caribbean influenced recipes in recent months. My Jerk Chicken recipe is feeling a bit lonely as my only offering from that part of the world.

This recipe is a combination of a load of research, plenty of cooking and a nod to some of the food memories from growing up.

The most essential part f this recipe is the “browning”, it provides the deep flavour and colour in this dish, but more on that later.

Most stew recipes are really slowly cooked, but this Jamaican influenced brown stew chicken is relatively speaking a bit of a rocket ship. It cooks in around an hour.

Sure you have the marinade time to add, but it is all simple stuff. In fact, if you can leave the marinade for 24 hours it is even better!

This recipe uses chicken legs, an old favourite here. Just like my zaatar chicken legs or Moroccan chicken tagine it separates those legs into thighs and drummers.

This just makes the dish easier to eat! You can use whole chicken legs, or indeed just thighs or drumsticks.

Portrait overhead image of a Jamaican brown stew chicken served in a white shallow bowl with a spring onion garnish

Ingredient Guide.

Hands down the most important ingredient here is the “browning”.

It is a curious ingredient that adds a sweetness, saltiness and smokiness to the dish. I double down on that smokiness with a little liquid smoke, which is of course optional.

I use a brand called Grace Browning if I can get my hands on it, if not I use Sarsons Browning.

But you can make homemade browning with salt, brown sugar and water.

My version of Jamaican stew chicken adds an unusual ingredient. British HP sauce, a tamarind rich condiment that I adore on a bacon or sausage sandwich.

Growing up, it was never part of our store cupboard. We were a red sauce family, or tomato ketchup as grown-up me calls it.

HP sauce, or brown sauce was something I only had when I went to a friend’s house when I was a kid.

His family was from Trinidad they loved the stuff, it went into everything and its inclusion here is a nod to that memory.

It was my first introduction to tamarind, an ingredient I now use all the time in everything from my slow-cooked tamarind duck legs, through to my favourite curry, my chicken pathia!

Portrait close up image of a Jamaican brown stew chicken served in a white shallow bowl with a spring onion garnish

Serving Suggestions.

I personally find this dish is enough for me for a light meal served just as it is.

But of course it does have some natural pairings that sit perfectly with it.

Rice and peas being the obvious side for this brown stew chicken but a great alternative is fried plantains.

But being a British chap I have to say I would personally pair this with my simple crispy fried potatoes.

Square image of a Jamaican brown stew chicken served in a white shallow bowl with a spring onion garnish
Yield: 2 Servings

Jamaican Brown Stew Chicken Recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Marinade Time: 4 hours
Total Time: 5 hours

This Caribbean brown chicken stew is Jamaican in origin and it features a surprising British ingredient from my childhood.


  • 2 Chicken Legs
  • 2 Small Bell Peppers
  • 150g (1 Cup) Onion
  • 375 ml (1 1/2 Cups) Chicken Stock
  • 3 Tbsp HP Sauce
  • 2 Tbsp Cooking Oil

Marinade Ingredients

  • 3 Spring Onions
  • 4 Garlic Cloves
  • 1 Scotch Bonnet Chilli Pepper
  • 1 Tsp Brown Sugar
  • 2 Sprigs Thyme
  • 2 Bay Leaves
  • 1 Tbsp Jamaican Browning
  • 1/2-1 Tsp Liquid Smoke
  • 1 Tsp Sweet Paprika
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 6 Dried Allspice Berries


  1. Cut the chicken legs into thighs and drummers and cut two deep slices into the flesh on each.
  2. Slice the spring onions into 1cm lengths at an angle.
  3. Dice the chilli as finely as you can (you decide on keeping or discarding the seeds).
  4. Crush and roughly chop the garlic.
  5. Place all of the ingredients in a large sealable bag with the chicken and massage in all of the flavours.
  6. Refrigerate for at least 4 hours, overnight is better.
  7. Remove the chicken from the bag and scrape off any marinade bits.
  8. Place the marinade in a bowl and set aside.
  9. Deseed and cut the peppers into 1cm wide strips.
  10. Peel, top and tail the onion and cut it into 8 wedges.
  11. Heat a frying pan that you have a lid for over a medium high heat.
  12. When hot add the oil and sear the chicken on all sides then remove and set aside.
  13. Add the onions and peppers and fry for 5 minutes.
  14. Pour in the chicken stock and scrape the bottom of the pan to remove the bloom.
  15. Add the reserved marinade and HP Sauce and stir to combine.
  16. Nestle in the chicken and cook for 20 minutes on low with a lid on.
  17. Remove the lid and cook for another 20 minutes on a medium heat.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 821Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 334mgSodium: 1232mgCarbohydrates: 42gFiber: 8gSugar: 17gProtein: 71g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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