Name: Brown Chicken Stew with Vegetables Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 3 h 40 min
Cuisine: Jamaican
Ingredients: 2 pounds boneless chicken thighs; Kosher salt, to taste; Black 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; 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

There’s something wonderfully comforting about a rich, flavorful stew simmering on the stove, and this Brown Chicken Stew with Vegetables Recipe really hits that spot with its deep, smoky spices and tender chicken. It’s the kind of meal that wraps you up in warmth—perfect for those cozy nights when you want something both hearty and packed with veggies.

A round black pan with red handles holds nine golden-brown cooked chicken thighs on top, each glossy with a thick brown sauce. Mixed around the chicken are chopped vegetables including orange carrot pieces, green celery, and red bell peppers, all covered with sauce and sprinkled with small bits of green herbs. The pan sits on a white marbled surface, and next to it on the right side are two torn pieces of bread with a light brown crust and soft inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brown Chicken Stew with Vegetables Recipe
Top Tip
How to Serve Brown Chicken Stew with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Chicken Stew with Vegetables Recipe

Why You'll Love This Recipe

I genuinely adore this Brown Chicken Stew with Vegetables Recipe because it’s a beautiful balance of bold spices and fresh vegetables that come together in one comforting pot. It’s a recipe I turn to when I want something satisfying but not fussy, and the flavor just keeps getting better the next day.

Flavor-packed spices: The smoked paprika, chipotle flakes, and coriander give the stew a smoky depth that feels both familiar and exciting.
One-pot ease: Everything cooks together, making cleanup a breeze and dinner stress-free.
Veggie goodness: It’s loaded with carrots, celery, bell peppers, and onions, so it’s colorful and nourishing.
Adaptable and forgiving: You can easily tweak vegetables or spice levels to suit your taste or what’s in your fridge.

Ingredients & Why They Work

The magic of this Brown Chicken Stew with Vegetables Recipe lies in its simple yet thoughtful ingredients. Each one builds layers of flavor and texture — from perfectly marinated chicken to tender veggies and a robust, thickened broth.

Flat lay of two pounds of raw boneless chicken thighs with pink skin, a small mound of coarse kosher salt, a small pile of black peppercorns, a small heap of golden coconut sugar, a small bowl of bright red smoked paprika powder, fresh green thyme sprigs, a small bowl of ground coriander powder with a warm tan color, a small white bowl with dried red chipotle flakes, a small white bowl of golden avocado oil, one fresh sweet onion halved and diced, two vibrant orange carrots sliced into rounds, three green celery sticks sliced, one chopped red bell pepper, a small white bowl of gluten-free flour, and a small white bowl filled with clear low-sodium chicken broth, all arranged neatly with perfect symmetry on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken thighs: They stay juicy and tender, absorbing the spices beautifully without drying out like chicken breast can.
Avocado oil: Its high smoke point is great for browning chicken and veggies without burning.
Coconut sugar: Adds a subtle sweetness that balances the smoky and spicy notes.
Smoked paprika: Essential for that warm, smoky flavor that defines brown stew chicken.
Dried chipotle flakes: Bring a smoky heat that’s just right—not overwhelming but definitely present.
Fresh thyme: Lends a fragrant, herbal undertone that brightens the stew.
Carrots, celery, bell pepper, and onion: Classic stew vegetables that add texture, sweetness, and earthiness.
Gluten-free flour: Helps thicken the gravy without clumps when added correctly.
Low-sodium chicken broth: Serves as the stew’s flavorful base while keeping sodium in check.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how easily you can customize this stew to fit your day or mood. Whether you want it spicier, heartier, or even quicker, there’s room to play. Don’t be shy about making it your own—you’ll enjoy it even more when it suits your preferences.

Variation: I’ve made this stew with sweet potatoes added in for extra comfort food vibes—it’s a delicious twist that makes it even more filling, especially on chilly evenings.
Spice level: If you love heat, swap chipotle flakes for fresh habanero or scotch bonnet chili, but be sure to seed it to keep it manageable.
Slow cooker method: Brown your chicken and veggies as usual, then let everything simmer in your slow cooker on low for 4-6 hours. It turns magical and saves active cooking time.

Step-by-Step: How I Make Brown Chicken Stew with Vegetables Recipe

The dish shows a white bowl with three main parts: one side has a mound of cooked rice mixed with red beans and small green bits, the middle area holds several dark brown chicken drumsticks glazed with a shiny sauce and some pieces of cooked vegetables like carrots and peppers, and the bottom edge has a few golden-brown fried plantain slices. On top of the food, there is a gold-colored fork and knife resting together. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by rubbing your chicken thighs with salt, pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, coriander, chipotle flakes, and a splash of avocado oil. Use your hands to massage the spices into every nook and cranny. Let the chicken chill in the fridge for at least two hours—overnight is even better because that’s when the flavors really sink in. Don’t skip this step; it’s the foundation of an amazing stew.

Step 2: Brown the Chicken to Build Depth

Heat two tablespoons of avocado oil in a heavy skillet over medium heat. Once hot, add your marinated chicken and brown it on both sides until it’s got a beautiful golden crust—about 4-5 minutes per side. Remember, don’t worry if it’s not fully cooked yet; it'll simmer in the sauce later. After browning, set the chicken aside and cover it to keep warm.

Step 3: Sauté the Vegetables and Build Your Stew Base

In that same skillet, toss in diced onion, sliced carrots, celery sticks, and chopped bell pepper. Let them cook for about five minutes until they soften and start releasing their sweetness. Then sprinkle in coconut sugar, smoked paprika, dried thyme, and gluten-free flour—this combo adds flavor and thickens the stew naturally. Stir everything together so the flour coats the veggies evenly—no lumps here!

Step 4: Bring It All Together and Simmer

Return the browned chicken to the skillet, including any juices sitting on the plate—that’s pure flavor gold. Pour in your low-sodium chicken broth and give everything a good stir. Bring it up to a boil, then immediately lower the heat to a gentle simmer, partially cover with a lid, and let it cook for around 30 minutes. You want the chicken to become tender enough to fall apart and the sauce to thicken into a luxurious gravy.

Top Tip

I’ve learned that the secret to a perfect Brown Chicken Stew with Vegetables Recipe is patience and layering flavors. Taking the time to marinate and brown the chicken properly really transforms the stew from good to unforgettable.

Marinate Overnight: Don’t rush this step. Overnight marination lets the spices soak deeply for maximum flavor impact.
Brown Evenly: Make sure your skillet is hot enough before adding chicken; a good sear locks in juices and creates depth.
Stir in Flour Properly: Sprinkle the flour slowly over the veggies and stir continuously to avoid clumps forming in your stew.
Simmer Low and Slow: Keeping the heat low while simmering prevents the chicken from drying out and helps the sauce thicken beautifully.

How to Serve Brown Chicken Stew with Vegetables Recipe

Garnishes

I like topping my stew with fresh chopped cilantro and a few lime wedges on the side. The bright herbs and citrus cut through the richness and add a fresh pop of flavor. Sometimes, I even add some thinly sliced fried plantains for a little crunch and sweetness—it brings a lovely island vibe to the table.

Side Dishes

This stew pairs beautifully with fluffy rice and peas—a traditional Jamaican dish cooked with spices and coconut milk that complements the hearty chicken perfectly. You could also serve it alongside buttery mashed potatoes or crusty bread to soak up every bit of that savory gravy.

Creative Ways to Present

For holidays or special dinners, I’ve served this stew in individual mini cast-iron pots or rustic bowls surrounded by roasted vegetables. It creates a cozy, inviting presentation that feels both homey and special—and always impresses guests!

Make Ahead and Storage

Storing Leftovers

Once the stew cools down, I transfer it to airtight containers and stash it in the fridge. It keeps beautifully for up to three days, making it ideal for leftover lunches or quick dinners. The flavors actually deepen overnight, so leftovers are often even better!

Freezing

I’ve had great luck freezing this stew in portion-sized containers. Just thaw it overnight in the fridge and gently reheat on the stove with a splash of water to loosen the sauce. It’s a fantastic make-ahead meal for busy weeks.

Reheating

I prefer reheating slowly over medium-low heat on the stovetop to keep the chicken tender and avoid breaking down the texture too much. Adding a little water or broth helps bring the sauce back to a silky consistency without drying it out.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Brown Chicken Stew with Vegetables Recipe?

You can use chicken breasts, but keep in mind they tend to dry out faster than thighs. If you choose breasts, reduce the simmering time and consider adding them later in the cooking process to prevent overcooking. Thighs remain more tender and flavorful, so they’re my recommendation for this stew.

What can I serve with Brown Chicken Stew with Vegetables Recipe to make it a full meal?

This stew pairs perfectly with rice and peas, mashed potatoes, or crusty bread to soak up the flavorful sauce. You can also serve it alongside a simple green salad or steamed greens for a well-rounded, nutritious meal.

How long can I store leftovers of this Brown Chicken Stew with Vegetables Recipe?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew for up to 3 months. Always ensure to reheat the stew until piping hot before eating.

Can I make this recipe vegetarian or vegan?

This recipe is built around chicken, but you can swap out the meat for hearty vegetables like mushrooms, root veggies, or even chickpeas for protein. Use vegetable broth instead of chicken broth and adjust spices to taste. Keep in mind the flavor and texture will shift, but it can still be delicious with these adjustments.

Final Thoughts

This Brown Chicken Stew with Vegetables Recipe holds a special place in my warm-weather and cooler months alike because it’s both deeply flavorful and incredibly satisfying. It’s a dish that feels like a hug in a bowl—easy to make, nourishing, and bursting with character. I hope you find as much joy in making it as I do sharing it. Give it a go—you won’t regret having this cozy, vibrant stew in your meal rotation.