Simple Sweet and Spicy Caribbean-style Brown Chicken Stew ๐Ÿ๏ธ

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Simple Caribbean brown chicken stew is an aromatic dish made with chicken cooked in a sweet and spicy dark sauce, infused with spices.

Recipe Intro

Caribbean brown chicken stew is a flavorful dish with many regional variations across the Caribbean islands.
Traditionally spicy, the heat can be adjusted using a milder chilli to suit different preferences.
Inspired by the Jamaican style, this recipe is simplified for quick and easy preparation, ideal for busy days, while retaining its original taste.
I prepared with boneless chicken fillets cut into smaller pieces for faster cooking, without compromising the rich, aromatic flavours of the dish.

Simple Caribbean Brown Chicken Ingredients

Marinade

  • chicken – You can use thigh fillets for a richer flavour, as dark meat tends to be more savoury and juicy. Alternatively, a mix of breast and dark meat can be used if you prefer a lighter option.
  • onions – use standard yellow onions
  • chilli pepper – Use scotch bonnet peppers for an authentic spicy kick, but be cautious as they are very hot and may not be suitable for everyone. If you prefer less heat, you can substitute them with plain chilli.
  • garlic – Use fresh garlic for the marinade, as it brings a much stronger and more aromatic flavour.
  • ginger – Use freshly grated ginger
  • lime – fresh juice only
  • spring onion
  • paprika – Buy sweet paprika for a mild, smoky flavour that adds depth to the marinade without overwhelming the dish.
  • salt, pepper

Sauce

  • sugar – Use brown sugar or muscovado sugar for the marinade, as they add a rich, molasses-like sweetness that enhances the dish.
  • oil – use sunflower or canola oil
  • tomatoes – Use fresh tomatoes instead of canned
  • soy sauce – dark one, for colour and flavour
  • ketchup – use plain or spicy
  • thyme – fresh
  • coriander leaves (cilantro) – fresh or dry, you can also add parsley
  • pimento – if you can find it, buy Allspice berries, they give an authentic, warm, and aromatic flavour essential in Caribbean brown chicken stew.

While this is a simple Caribbean-style chicken stew, you can make it heartier by adding carrots, potatoes, or other vegetables to create a more substantial meal.

๐ŸŒถ๏ธ๐ŸŒ Explore these international recipes for bold and spicy flavours:

Spicy Tex-Mex baked beans
Japanese Firecracker – spicy rice with salmon
Goan Curry – spicy chicken and potato stew

How to make Simple Brown Chicken Stew

Marinade

  • Cut the chicken into small pieces. This dish is traditionally made with larger pieces of chicken, such as whole legs or breasts, which can be left intact for serving. However, you can cut the meat into smaller pieces for faster cooking and easier serving.
  • Finely chop the vegetables. You can blend ginger, garlic and onion into a smooth paste to help the chicken absorb the flavours better.
  • Add all the marinade ingredients to the bowl. Season with salt and pepper, then mix everything thoroughly. Cover with cling film and marinate for at least an hour.

The sauce

  • Use a wide, deep pan and add oil and sugar. Cook over low heat for a few minutes, stirring constantly, until the sugar caramelises and darkens. Be careful not to burn it. Once the sugar has caramelised, have the chicken pieces ready to add.
  • Add the marinated chicken pieces, shaking off any excess marinade (but reserve it for later). Cook the chicken on high heat for 3โ€“5 minutes, stirring occasionally.

โš ๏ธ Note: Do not overcrowd the pan with chicken pieces. Adding too many will release extra liquid, which prevents the chicken from searing and causes it to stew instead of getting that golden-brown crust. Once cooked, set the chicken aside on a plate.

  • Add the reserved marinade to the pan and fry for 2 minutes. Then, add chopped tomatoes and 300ml of water, stirring well with a wooden spoon to lift the caramelised bits stuck to the bottom of the pan. These crispy, flavour-packed bits are crucial for the sauce, and adding water helps release them, creating a rich, dark sauce full of depth and flavour for your stew.
  • Return the seared, marinated chicken pieces to the pan, then add the soy sauce, ketchup, thyme, coriander, and pimento berries. Stir everything together to combine the flavours.

Simmer the stew for 20 minutes.
Since this recipe uses small chicken pieces, the cooking time is shorter. With the chicken already partially cooked during the 4-5 minutes of searing, 20 minutes of simmering is enough to cook it through.

Let the liquid reduce by about half or to your preferred consistency. For a thicker sauce, simmer it a bit longer.

I served the stew with rice and kept the sauce slightly thinner, as this is how I prefer it.

White plate full of simple Caribbean spicy brown chicken stew served with fluffy coconut rice and beans.

How to make Jamaican-style Rice

  • Wash the rice thoroughly and cook it in water and coconut milk.
  • Add finely chopped spring onions, one whole scotch bonnet pepper (left whole to infuse flavour without adding heat), thyme, and crushed garlic.
  • Season with salt and pepper to taste.
  • In the last 10 minutes of cooking, stir in canned red kidney beans (drained). Once cooked, drain any excess liquid and serve.

Serving Caribbean Brown Chicken Stew

Serve Caribbean brown chicken stew with rice and beans to soak up the aromatic and spicy gravy. It also goes well with fried plantains, roti, or dumplings. A side of coleslaw or a simple green salad works well too.

Close up of Simple Caribbean style spicy brown chicken stew served with coconut rice and beans.

Recipe Card

Simple Caribbean Spicy Brown Chicken Stew

An aromatic dish made with chicken cooked in a sweet and spicy dark sauce, infused with spices.
Servings 4 people
Prep Time 20 minutes
Cook Time 30 minutes
Marinating 1 hour
Total Time 1 hour 50 minutes

Ingredients

MARINADE

  • 600 g chicken thigh fillet
  • 1 large onion
  • 3 spring onions
  • 1 red bell pepper
  • 1 small chilli pepper
  • 1 lime - juice
  • 1 tbsp fresh ginger
  • 3-4 garlic cloves
  • 1 tsp salt
  • 1/2 tsp black pepper

SAUCE

  • 4-5 tbsp sunflower or canola oil
  • 3 tomatoes
  • 3 tbsp brown sugar - Muscovado
  • 3 tbsp dark soy sauce
  • 2 tbsp ketchup
  • 1 tbsp thyme
  • 1 tbsp cilantro (coriander leaves)
  • 1 tbsp pimento berries
  • salt, pepper - to taste

COCONUT RICE

  • 1 cup rice
  • 1 can red kidney beans
  • 250 ml coconut milk
  • 2 spring onions
  • 3 tsp thyme
  • 1 scotch bonnet
  • 4 garlic
  • salt, pepper - to taste

Instructions

MARINADE

  • Cut chicken into pieces. Mix with finely chopped vegetables, lime juice, ginger, garlic, onion, and spices. Cover and marinate for at least 1 hour.

MAKE SAUCE

  • Heat oil and sugar in a deep pan until caramelised.
  • Add chicken (without marinade) and sear for 3โ€“5 minutes. Set aside.
  • Fry reserved marinade, then add tomatoes and approx 400ml water to deglaze the pan.
  • Return chicken to the pan, add soy sauce, ketchup, thyme, and pimento berries. Season with salt and pepper to taste.
    Simmer for 20 minutes, reduce liquid to desired consistency, and serve.

RICE

  • Cook washed rice with coconut milk, thyme, spring onions, garlic, and a whole scotch bonnet.
  • Add kidney beans in the last 5 minutes. Drain excess liquid and serve.

Notes

The total calorie count for this dish is approximately 1750 kcal, but it may vary depending on the specific products and brands used. This recipe serves 4 people, with each portion containing roughly 437 kcal. (excludes rice)ย 
Calories: 437kcal
Course: dinner, lunch, Main Course
Cuisine: Caribbean, Fusion, Jamaican
Diet: Low Calorie

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