Caribbean Brown Chicken Stew

The aroma, the flavor, the rich brown stew gravy! Brown Chicken stew is a true Caribbean classic that always leaves a wonderfully scented kitchen. The art of browning in creating its phenomenal flavor and color varies from island to island. Brown stew had sweet and spicy flavor profiles. The chicken is cooked until soft and the sauce/gravy carries the rich aromas and flavors of the melange of seasonings. This delicious dish is full of spices and seasonings and can be made with minimal effort. Brown Stew chicken is usually served for lunch or dinner and can be available at a special occasion such as a birthday party or wedding. 

The argument of whether to fry the chicken first then stew or simply stew the chicken and simmer has lingered throughout the Caribbean community. All the islands and territories boast their variations in the method of preparing brown stew chicken. Though the cooking techniques may differ a bit between the islands, the real question is, what should we pair brown stew with? Perfectly paired with rice and peas or white rice, yams, green figs, or even dumplings. Whichever your preference, you’re left with a hearty plate of true Caribbean flavors that will transport you to the islands with every bite.

The best-kept secret to any Brown stew recipe is creating the “Brown Sauce”. There are two ways to achieve the famous caramel color for the stew; the traditional method of “Burning sugar” or to use a popular condiment in Caribbean households typically referred to as “Gravy Browning” which is made from caramel, molasses and spices.

Brown Stew Chicken Recipe Tips

With Caribbean cuisine, well-seasoned/marinated chicken is the ultimate game-changer.

Before seasoning the chicken, the chicken is washed with either lime, lemon, or vinegar to rid the chicken of its fresh scent and any slime. Leaving the skin on the chicken is optional however, trim away the fats.  It’s time to season your chicken with fresh ingredients!

MARINATE THE CHICKEN – Create a marinade by blend ginger, onions, scallions, garlic, curry powder, thyme, bay leaves, chili powder, scotch bonnet pepper, and brown sugar or browning sauce, ketchup, salt, and pepper to taste.   Massage the chicken pieces to coat with seasoning on all sides so that the spices can penetrate then place the chicken in the refrigerator and chill for at least 2 hours or up to overnight. 

And of course no marinade is complete without adding Jirie Caribbean’s All-Purpose Seasoning and Jirie Caribbean’s Jamaican Jerk Seasoning for maximum Caribbean flavor. Jirie Caribbean seasonings feature vibrant and fresh dried herbs and spices of the best quality. Visit the store Jirie.store to get the best in handcrafted Caribbean seasoning blends.

BRAISE YOUR CHICKEN – 

Burning Sugar Method: In a large heavy bottom pot, add oil and heat for two minutes. Then add sugar to the oil and allow the sugar to melt until it starts to go brown around the edges. The sugar will go from the color of peanut butter to a bubbling dark reddish-brown. With a long wooden spoon, stir the mixture continuously, and when the outer edges start to turn an even darker brown, immediately add all the chicken to the pot. Let the chicken simmer and once it has fully coated with the brown color, add 2 cups of water and cover the pot.

Be careful when adding the chicken to the oil and caramelized sugar. There is often splash-back when the moisture in the chicken and its marinade hits the oil. Do not walk away while browning the sugar. Once brown it can easily go from caramel to black leaving you with a bitter charred gooey mess that becomes very hard and no longer be used for the browning.

Gravy Browning Method: Over medium-high heat, heat oil, remove the chicken from the marinade, and braise each side until browned. Approx. 5-6 minutes. Reserve marinade.

Once the chicken pieces are browned on all sides, stir in the reserved marinade. Cover pot and bring all the ingredients to a boil, approx. 8-10 minutes. Add water and reduce the heat to low and allow to simmer for about 30 minutes until the chicken is very tender and the sauce has reduced by half. Add extra seasoning if desired. Serve hot and enjoy!