Description
A flavorful Jamaican Brown Stew Chicken recipe featuring tender marinated chicken thighs simmered with aromatic vegetables and spices in a rich, thickened gravy. Perfectly seasoned and ideal for serving with rice and peas or plantains.
Ingredients
Scale
Marinated Chicken
- 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
Brown Stew
- 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
Instructions
- Marinate the chicken: Place the chicken thighs in a large bowl and season with kosher salt and pepper. Add coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, dried chipotle flakes, and avocado oil. Rub thoroughly to coat all pieces evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare ingredients and rest chicken: Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes while you prepare the brown stew ingredients.
- Brown the chicken: Heat 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken and brown on both sides until nicely colored but not fully cooked. Remove chicken and keep warm, covered.
- Sauté vegetables: In the same skillet, add diced sweet onion, sliced carrots, celery sticks, and chopped bell pepper. Sauté for 5 minutes until softened.
- Add seasonings and flour: Stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour. Cook for a minute to blend flavors and slightly toast the flour.
- Simmer the stew: Return the browned chicken along with any juices to the skillet. Pour in the low-sodium chicken broth, bring to a boil, then reduce heat to very low. Partially cover the skillet and simmer for approximately 30 minutes until the chicken is cooked through, tender, and the gravy has thickened.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat by warming the stew on medium-low heat with a splash of water until heated through.
- For slow cooker version: brown chicken and vegetables, then transfer all to slow cooker with broth and cook on low for 4-6 hours until very tender.
- Add diced potato or sweet potato during simmering to make it more filling.
- Serve with Jamaican rice and peas or fried plantains for an authentic experience.
- Garnish with chopped cilantro and lime wedges for freshness.
- Add baby spinach at the end and stir until wilted for extra vegetables.
- For more heat, substitute chipotle flakes with habanero or scotch bonnet pepper, finely diced and seeded.
- Add 1 tablespoon soy sauce and a dash of Worcestershire sauce for richer flavor and deeper color.
- This stew tastes better the next day as flavors meld, making it ideal for meal prepping.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
