Single Serve Brown Stew Chicken
Growing up, the rich aroma of my mother’s Jamaican brown stew chicken would fill the house and wrap us all in comfort before we even sat down to eat. Her pot was always full, bubbling with tender chicken, sweet peppers, and a dark, glossy sauce that clung to every bite. But now that I’m older and cooking for one, I’ve learned to scale that big, family-style recipe down to a single, satisfying serving. This way, I can still enjoy all the deep, nostalgic flavors I grew up with—without drowning in leftovers or spending all day at the stove. Make sure you grab one of my All Purpose Seasoning so you can follow my recipe exactly !
How To Make Jamaican Brown Stew Chicken
1.Season & Marinate the Chicken
Start by cutting your chicken into manageable portions. Season generously with:
- All Purpose Seasoning
- A touch of browning sauce (optional, for color)
- Fresh thyme, scallion, minced garlic, and a little grated ginger
Toss in some thinly sliced onion, scotch bonnet, and bell peppers. Let it marinate for at least 30 minutes, but ideally a few hours or overnight for maximum flavor.
2. Brown the Chicken
In a hot skillet or Dutch oven, heat a bit of oil and brown sugar. Burn the sugar slightly and begin searing your chicke. Make sure you remove excess marinade from the chicken. Sear the chicken pieces until browned on all sides. This gives the stew its signature deep color and adds layers of flavor.
3. Build the Stew
Once the chicken is browned, remove it and sauté the reserved marinade—onions, garlic, peppers—until soft and fragrant. Add:
- Chopped tomato
- Sliced carrot
- Chicken broth
Return the chicken to the pot, reduce the heat, cover, and simmer for about 30–45 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
4. Serve
Brown stew chicken is traditionally served with rice and peas, white rice, or boiled provisions like yam and green banana. The sauce is key, so make sure there’s enough to spoon over everything.
Single serve brown Stew Chicken
Ingredients
- 2 Chicken leg quarters separated at the joint. Chicken should weight about 400g
- ¼ yellow onion diced
- 1 scallion sliced
- ⅓ green bell pepper diced
- 2 garlic cloves minced
- 1 tsp ginger grated
- 1 scotch bonnet pepper sliced (optional)
- 2 tbsp Pretty Girls Eat Too All Purpose Seasoning
- ½ tsp salt
- 1 tsp Maggi
- 1 tbsp browning
- thyme
- 1 carrot cut into coins
- 1 roma tomato diced
- 1 cup chicken broth
- 2 tbsp brown sugar
- 2 tbsp oil
Instructions
- Marinate the chicken in all purpose seasoning, salt, garlic, ginger, bell pepper, scotch bonnet, thyme, Maggi, and browning. Allow atleast 30 minutes to marinate
- To a dutch pot on medium heat, add in oil and sugar. Allow the sugar to cook for atleast one minute. Then begin searing your chicken on all sides. This should take around 10 minutes.
- Add in the remaining marinate along with the chicken broth. Stir and simmer on medium low, covered, for 20 minutes.
- Add in tomato and carrot and simmer for another 20 minutes covered.
- Serve with rice, cabbage, and enjoy !
