This Hearty Brown Chicken Stew Is Pure Comfort in a Bowl

Name: Brown Stew Chicken Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 220 min
Ingredients: 2 pounds boneless chicken thighs; Kosher salt and pepper (to taste); 1 tablespoon coconut sugar; 1 teaspoon garlic powder; 2 teaspoons fresh thyme; 1 tablespoon smoked paprika; 2 teaspoons ground coriander; 1 teaspoon dried chipotle flakes (or to taste); 1 tablespoon avocado oil; 2 tablespoons avocado oil; 1 sweet onion (diced); 2 carrots (sliced); 3 celery sticks (sliced); 1 bell pepper (chopped); 1 1/2 tablespoons coconut sugar; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1 1/2 tablespoons gluten-free flour; 2 cups low-sodium chicken broth

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This delicious Brown Stew Chicken is a Jamaican dish flavored with bell pepper, thyme, paprika, and coriander seed. It’s rich with the savory flavor of chicken thighs and broth, simmered together until tender. Serve with rice and peas or crusty bread for a taste of the Caribbean at home.

A red pot with brown stew chicken and a torn baguette on the side.

Marinating the chicken in herbs and spices really makes this stew taste so good. I usually find that letting it marinate overnight produces not only the best flavor, but also makes the chicken super juicy. If you’re short on time, though, a 2-hour soak in the marinade is enough to infuse the meat with some of those lovely herbs and spices.

I used boneless, skinless chicken thighs here as they have so much flavor and don’t take too long to cook. You can use drumsticks or bone-in chicken thighs for a richer result, but you’ll need to cook the stew for a little longer for the meat to get tender.

Looking for more cozy stew recipes? Try my Slow Cooker Beef Stew or Creamy Chicken Stew recipes.

Recipe Overview

Skill Level

Intermediate

Prep Time

10 mins

Cook Time

1 hr

Ingredients Needed

Below are the ingredients you’ll need to make Brown Stew Chicken. The full quantities are listed on the recipe card further down the post.

Chicken thighs: Boneless, skinless chicken thighs bring a rich, savory flavor to the stew. You could use bone-in thighs for even more flavor in the stew, but these will take longer to cook.
Coconut sugar: This unrefined sugar has a caramelised flavour and helps give the stew its brown colour. Light brown sugar can be used instead.
Seasonings: Thyme, Smoked paprika, Garlic powder, Ground coriander, Kosher salt, and pepper
Dried chipotle flakes: Added for a bit of heat, you can adjust the amount to your spice tolerance.
Avocado oil: Can tolerate the high heat needed for browning the chicken thighs. You could use any other oil if preferred.
Sweet onion: Has a mild sweet flavor that works well in this stew. Replace with a yellow onion or a couple of shallots for a stronger onion flavor.
Carrots and Celery sticks: Bring some sweetness and depth of flavor to the stew.
Bell pepper: The sweet flavor of the bell pepper is delicious with the seasonings in this recipe. You can use a green bell pepper for a more savory taste.
Gluten-free flour: I use a pre-mixed gluten-free flour blend from the grocery store to help thicken the broth. If gluten isn’t an issue, feel free to use all-purpose flour.
Chicken broth: Choose a low-sodium variety so it’s easier to control the stew’s saltiness. Homemade broth works great here.

How to Make Brown Stew Chicken

Step 1: Place the chicken thighs in a large bowl and add the seasonings and oil. Use your hand to rub the pieces, evenly coating them on all sides. Allow the chicken to marinate for at least 2 hours, in the fridge (overnight is best!).

process shot to marinate and cook the chicken thighs.

Step 2: Once you’re ready to cook the stew, take the chicken out of the fridge and let it sit on the counter for 30 minutes, or until you’ve prepped all the ingredients for the brown stew.

Step 3: Heat the oil in a deep skillet over medium heat. Add the marinated chicken and cook until browned on both sides. At this point, it will not be fully cooked, but we’ll fully cook it in the sauce. You can set aside and cover to keep warm.

process shot to add the veggies with the chicken, and pour the broth over the chicken and veggies.

Step 4: To the same preheated skillet, add the onion, carrots, celery, and pepper. Sauté for 5 minutes. Stir in the coconut sugar, paprika, and flour.

Step 5: Return the chicken to the pot together with all the juices left at the bottom of the plate, and add the chicken broth.

Step 6: Bring to a boil, then reduce to a very low heat and partially cover the pot. Cook for around 30 minutes, or until the chicken is fully cooked and very tender and the gravy has thickened.

Variations & Tips

To make this in your slow cooker, brown the marinated chicken and vegetables as usual, then transfer to a slow cooker, add the broth, and cook, covered, on low, for 4-6 hours, until the meat is very tender.
To make the stew more filling, you can add diced potato or sweet potato as it simmers.
This stew is great served with a side of ‘rice and peas’, a Jamaican dish of rice cooked in spices and coconut milk with kidney beans.
For extra veggies, stir in a few handfuls of baby spinach until wilted.
If you’re a fan of spice, try replacing the chipotle chili flakes with a habanero or scotch bonnet chili pepper, seeded and finely diced. It has a deliciously fruity aroma and intense heat.

A closeup of brown stew chicken in a skillet.

Common Questions

How do I store it?

Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or the freezer for up to 3 months. If frozen, thaw overnight in the fridge before reheating.

How do I reheat it?

Warm the stew in a pot over medium-low heat, adding a splash of water, until piping hot throughout.

What is brown stew chicken?

A Jamaican dish of fragrant chicken and vegetables that gets a deep brown color from caramelizing sugar with the vegetables and/or using liquid ‘browning’ sauce.

Is brown stew chicken spicy?

This recipe isn’t too spicy, getting a little heat only from chipotle chili flakes. However, if you like it spicier, you can add a fresh habanero or scotch bonnet chili.