Jamaican Brown Stew Chicken - Food Wishes

It’s always a good sign when a dish reminds you of other recipes you love, and this reminded me of two of my favorites; jerk chicken, and caramel chicken. This beautifully colored stew was sweet, spicy, a little salty, and very savory, and while I might dial back the sugar a touch next time, I loved how this came out. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/281...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Jamaican Brown Stew Chicken, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@raddish4256]

Hey Chef as a Jamaican I can say this was very good...don't feel bad about the browning...my grandmother told me to never use it. The chicken is cooked in a Dutch pot or what we call a dutchie. The old fashioned method is the sugar is added to the oil as soon as it turns light caramel..the chicken is added and stirred quickly. People who burned the sugar used browning instead because the sugar in hot oil takes practice ..but the resultung smokey flavor is unbeatable. Also try putting the whole pepper in the pot while it simmers. You will get intense flavor without too much heat. Dont make it burst tho! All you need now is rice and red beans in coconut milk with fried plantains and yuh gud. Big up yuhself. One love.

[@kchess23]

Chaaa!

[@syrstudios2376]

As A Jamaican I had to stop and watch this and this recipe was more authentic than the average brown stew chicken sold on the streets locally because the original version of the recipe did not use "browning." It was made brown in a process more similar to what you did here; specifically in getting the chicken brown. The other ingredients were fine too. Exception being the statement made that "Scotch bonnet is what Jamaicans call habaneros." No, actually, they are two different varieties and scotch bonnets are much hotter and adds a distinctive aromatic flavor. Scotch bonnet is a very important element in this and many other Jamaican recipes.

[@cyndifoore7743]

Syrstudios I went back and read that Lindamorena said scotch bonnets were a cousin to habaneros but more fragrant floral tones, she didn’t say they were the same.

[@sloppyjoe4017]

I always thought Scotch bonnets were the red ones... (googles)

[@rhettlover1]

@@sloppyjoe4017 They look like little orange hats.

[@ILOVEMONEY1618]

@@sloppyjoe4017 they come in different colors the hottest is the chocolate scotch bonnets they look purple. different colors red, green orange, Dark purple brownish.

[@3RlC]

I agree they are not the same, and have a slightly different flavor. The heat is about the same on average

[@iankelsie4714]

I’m Jamaican and I approve. So heartened to see my favourite Chef showcasing delicious Caribbean dishes. I did this last evening and it was a hit! We don’t typically include apple cider vinegar and smoked paprika so I guess that accounts for that yummy umami flavour. Great job Chef John 👏🏽👏🏽👏🏽 🇯🇲

[@gnateye]

you're a brave man cooking this delicious red dish with white pants on!

[@cyndifoore7743]

gnateye I thought the same thing and his shirt is a light green. Those close are just begging to get splashed.

[@RadioSnivins]

Me three. That's just showin' off.

[@angelamiller2105]

Totally agree!

[@FColene]

In Jamaica we also use caramelized brown sugar when we're out of browning.

[@bizee9119]

Nichole Francis Real cooks don’t use browning in the bottle.

[@AxxLAfriku]

I HATE people that HATE other people. I get a lot of HATE comments on my amazing videos and I HATE it. Please don't spread HATE. Do I have to HATE you too, dear nico

[@schen7913]

@@AxxLAfriku yes

[@jaylancaster5419]

In Trinidad you would use browning when you're out of brown sugar ... LoL

[@sunrae7680]

@@jaylancaster5419 I'm just a crazy American who works too much. I use the browning in the bottle also. Its delicious .😀

[@jessicalugay25]

As a Caribbean person, I must say, not bad at all

[@robinbrowne5419]

Jessica - I love jerk chicken. But does that make me a jerk? :-)

[@jessicalugay25]

@@robinbrowne5419 lol. This is different from jerk tho

[@robinbrowne5419]

@@jessicalugay25 I always got some from a Jamaican takeout place near where I live. They just opened up again after being closed all summer because of the stupid virus. So I'm going to get some soon. Cheers from Canada :-)

[@The93ssfd]

No it’s not that fact that you love jerk chicken that makes you a jerk.

[@robinbrowne5419]

@@The93ssfd Ok lol.

[@krystal7916]

As a person with Jamaican ancestry, I started watching this expecting it to be the nonsense that most so called Jamaican recipes tend to be. I am so pleasently surprised to see that you did a wonderful job staying close to the authenticity of how we make stew chicken. Bless up!

[@AlexWilliams-qf3rp]

Bravo, chef John. You did a great job. Not only Jamaican but most Caribbean islands do their stew chicken that way. Excellent job.

[@vartin29]

chef John is where my cooking journey began and there is no one who continues to inspire me and reminds with every video that food need not be complicated it doesn't need be overly technical and accurate all it needs to be is delicious.

[@jtking76]

I never get tired of hearing "And as always...enjoyyy" In addition to being a great teacher/cook he has one of the most pleasant voices I have ever heard.

[@Lindamorena]

Hey Chef John Long time subbie here. I was telling my husband this week that you should make for from my home Jamaica 🇯🇲. 1 wk later you uploaded this. How awesome! One note is scotch bonnet is a cousin of Habanero with similar heat, BUT the scotchy has a distinct floral flavour that is irresistible. If you can't get one, a habanero will do, but flavour with be a different. Great video.

[@Alex-ne6pr]

So hard to get the real deal scotch bonnet, really is unmistakeable once you smelt and tasted them

[@Lindamorena]

@@Alex-ne6pr so true

[@Glaaki13]

thanks for the info -have a nice weekend

[@marky437]

Love the smell and flavour of Soctch Bonnets - my fav hot chilli. I've made this using a different recipe and used SB and it takes it up to the next level in flavour and aroma. You can tell the difference from one with SB in it and when it's not (I did two one with SB and a mild one for friends who couldn't handle heat) lol and the SB tasted way better - esp home grown SB :D

[@dsmn4772]

Scotch bonnets are also twice as hot as a Habanero I grow them both.

[@incrediblevivaan6460]

I love this channel because it encourage me to experiment in kitchen... Lots of love from India..🇮🇳

[@Sharedpath777]

Cooking is such fun.

[@jchang3327]

As a chinese Jamaican we usually use dark soy sauce in the marinade, and you can’t forget the ketchup at the end! Great stuff tho as always chef John!

[@nickdillon1096]

My mom has used the soy sauce as well. 😊🇯🇲🇨🇦

[@syrstudios2376]

That sounds so good.

[@chynegal]

Yes the dark soy for color

[@terrancecoard388]

Trinidadians would caramelize the sugar and then add the chicken. It is an art form because the window is small from getting it right and a disaster. We also like to add a thing called green seasoning which can be made rather easily or purchased. Goya makes a decent version. Pigeon peas is usually added and then served on rice. Another version is to add the rice to the meat and cook it covered. Hence the name "cook-up" which is basically one of our top national dish. I was also thought to add a few dashes of Angostura Bitters to the meat. It is a product of Trinidad and probably was used as a marketing ploy back in the day but I continue to use it. My Grenadian granny would roll over in her grave if I used brown seasoning! Oh hell nawww! Just seasoned some chicken so instead of Tarragon chicken I guess it is going to be stewed chicken...oh and sometimes we use potatoes instead of the peas on a serving of rice. We do love our starch on starch!! Ox tail done this way is also excellent.

[@NatalieCWilliams]

Well said Trini famalay! Browning?!! Daz insulting tuh we skills! 😂

[@terrancecoard388]

@@NatalieCWilliams Ah stuppidy is born everyday! Stuppesss with knowing neck an eyerollee !!‽

[@cyndifoore7743]

Terrance Coard now I”m liking the sound of ox tail! Yum. I don’t like chicken legs or mushy skin. The ox tail will be my choice.

[@terrancecoard388]

@@cyndifoore7743 I have "ah ting" about chicken skin! I would tolerate it for the flavor it adds to the dish if I am roasting a chicken or braising...then off it goes! Check out how to de-bone a leg or thigh then follow the same recipe.

[@rhettlover1]

I love pigeon peas and rice, I thought that was called rizi pizi, no, that is the name for English peas and rice in some European countries. I did a quick look, pigeon peas and rice originated in Ghana and the Ivory Coast. Isn't there a nickname for the dish?

[@arlenemaldonado5495]

Hello Chef John, I wanted to thank you for this recipe and all your recipes, I've been watching your channel for years. I'm in culinary school in Florida and today I had a practical final exam and I had to make a stewed chicken. I used this recipe and I got a 95. I couldn't get a 100 because I was kind of slow, and i dropped some onions on the floor. So, the chef deducted points for that. But he loved the recipe. Thank you Chef John for saving me today. My husband and I love your channel. Hello to Michelle from us.

[@toryniemann5124]

"A damp rub": I died.

[@bsiejka]

You gotta love Chef John for a unique combination of comedy and cooking skills :) Every video brightens up my day!

[@AverytheCubanAmerican]

Jamaica has some amazing cuisine. Love the fact they put Scotch bonnet in practically everything, adds a nice kick

[@amyt5031]

These comments from Jamaicans giving their seal of approval is bringing a tear to my eye :')

[@check4v]

Sorry to be a pepper pedant, but Scotch Bonnets and Habaneros are actually different peppers. Interchangeable almost always, but bonnets are sweeter.

[@Serene80]

If you know a lot about peppers, what would you suggest that's a lot milder? Too much spice actually makes me sick.

[@check4v]

@@Serene80 Honestly, I'd just use a serrano or jalapeno. If those are too hot, maybe a fresno or poblano pepper. Scotch Bonnets and Habaneros are both Capsicum Chinese species, but they're the least hot variety of that species so to go milder, you have to go into a different pepper species. You won't get *exactly* the same flavor for that reason, but the above suggestions are still hot peppers so it'll be close.

[@NansGlobalKitchen]

@@Serene80 Use Jalapeno but make sure to de- seed them, because the seed makes any kind of peppers more hot so take them out.

[@celebrim1]

@@Serene80 Scotch bonnets are probably hotter than your average state side grocery store habaneros.

[@jbj27406]

"pepper pedant"--Love it!

[@kaylajay951]

Sending my love from Jamaica 😊❤️

[@Sharedpath777]

Chef John deserves love😁. Positive vibes your way too Kayla💫

[@kimtee8961]

You score your chicken like I do! I had to look twice when I saw 'brown stew chicken' and 'Food Wishes' 😁 I knew you'd do it justice, Chef John 🇯🇲🇯🇲🇯🇲

[@demomanOB]

Million Dollar Idea time: Create a link to go with this video that will fill up a instacart(or whatever service) full of the ingredients you need for the recipe of the video. I would be such a sucker for this.

[@fugithegreat]

Never go away, Chef John. You are my hero and my constant beacon of light and puns.

[@bubblegumplastic]

Can't wait to make this 🥰 you've raised me up as a chef, Chef! I already have all the spices in my cabinet

[@killercaos123]

This looks so amazing. I can’t even properly describe how yummy this looks

[@Jackie_Tikki_Tavi]

I'm always wanting to do interesting tastes that I don't get to experience in the day-to-day and your channel is a perfect blend of simplicity and freshness

[@nikkimadlangbayan3251]

Chef John! Thank you for this recipe! We loved it so much 🥰

[@Stewy-xw9fz]

It looks incredible. I can imagine how delicious it taste. Great stuff.

[@paulfix9823]

Chef John, you are my sensei. I absolutely love your videos and have learned so much. Thank you for your videos!

[@sheniquagreaves5705]

Love the diversity Chef John. I love see interpritations of Caribbean food

[@arlenehueholt5661]

So excited about this recipe, totally psyched to make and enjoy, thank you!

[@Nagutama]

I love all the colors! Specially the contrast between the green onions and the brown chicken.

[@galaxygod5205]

Brown stew chicken is my favorite food so seeing you make it makes me insanely happy

[@DrLesleyStevens]

Bless up john, well done. Can you do jamaican oxtail is with steamed cabbage, rice and peas? I had no idea you did jamaican food.

[@GreyingJay]

I just made an oxtail version last night, it was a pressure cooker recipe but almost exactly the same as what Chef John used here!

[@fainitesbarley2245]

Ooh that sounds good!

[@cannonfodder9024]

"That's just you cooking." - Very reassuring and encouraging words for the novice/nervous cook.

[@devemon]

I just got my first skillet and was looking for a recipe to christen it with, this looks gorgeous and I can't wait to make it!

[@samuelbarber6585]

First time a request was granted! Can’t wait to try and thank you Chef!

[@moniquep2760]

Just made this for the second time and it’s absolutely amazing!

[@Luluita17]

Thank you Chef John! This was our Sunday dinner today. Thank you for inspiring me. I made this my own and couldn't use the scotch bonnet cause of health reasons and it came out amazing. Definitely another one I will be adding to my recipe book. ❤️❤️👍👍👨‍🍳👩‍🍳👩‍🍳👩‍🍳 Looking forward to the next video!

[@debbiemarquis3231]

In Trinidad ..we marinate our chicken in our seasoning..and we caramelized our sugar in the pot..peferably brown..then add the chicken..let it braise..then add the liquids and whatever else we want to..

[@yankeesfan8561]

I have never seen that cooking technique, I gotta try it

[@-gina1114]

Thank you Chef John!

[@alexhurst3986]

I made this tonight. You know, I am saying that a lot lately after I watch your videos. I have tried quite a few recipes and not a single one of them suck. This has to be some of best food ever!

[@Wydoin]

J, THAT LOOKS AMAZING! Definitely going to try this one soon! 😍😍😋😋

[@schublak]

To die for. Thanks for sharing chef!

[@ABWSKITCHEN]

Wonderful recipe, it is to die for, we always get inspired to make it.

[@Chris-hq6tl]

Been following you since it was just a web blog. As a Jamaican it warm my heart to see you do a "yard" recipe. This is such a staple down there. As always, you hook it up rite. Respect!

[@BrandonLackey]

I have made this several times. It's a family fave. Thanks!

[@deuscoromat742]

I made this to the letter and it turned out fantastic and I loved it having never tasted caribbean food in my life.

[@DrBrunoRecipes]

This recipe takes me to Jamaica 😍😍😍Thank you♥️

[@VNdoug]

This is one of the best things I've ever eaten, I've made this dish twice and it has already entered my regular cooking rotation.

[@Beezoar]

I made this for my family last night, it was great! My mom said it was the best dinner she's had in a long time and asked for the recipe. I might have to make it again next week!

[@esthercook3086]

Definitely something I would wanna try right now. The look is very tempting. Surely, that tastes so yummy and tasty. Fascinating content.Blessed greetings God bless you.

[@kramens1222]

one of the best things ive made from this channel, and my carribean friends agree. bravo Chef John

[@AnK5402]

Habanero and scotch bonnet are not actually the same thing though many grocery stores will label them the same. I have grown both and they look and taste different.

[@terrancecoard388]

I totally agree! Fresh Scotch Bonnet is my go too when I can find it and never run out of the bottled pepper sauce. Got no use for habanero!

[@NatalieCWilliams]

Correct!👍🏻

[@joannaclarke970]

I have children so I don't add any peppers you don't have to add peppers to your food for it to be delicious

[@NatalieCWilliams]

@@joannaclarke970 Agreed!

[@plussizedluxury]

That’s the only issue I see with this recipe! Otherwise really good!

[@firandcurly84]

Well done!! Looks really good. My grandmother made browning by caramelizing her brown sugar as well. Only learned about browning in a bottle when I moved to town.

[@syedrehanfida]

It looks sooooo good. Thank you for sharing the recipe!

[@christinemayer3967]

Made it tonight. Again its dang delish. Sweet and spicy, my favorite combination. Another treasure.

[@MissyLondon.]

You still did really well chef John this looks lovely. Although the browning does make a huge difference your variation is yummy 😋

[@gcbwoods]

Jam rub.....so perfect for a "Jamdown" staple dish. Love it. He did very well.

[@SherioCheers]

I'd love to see you try your hand at Tteokbokki.

[@compostingbin]

Me too!

[@anthonyr8231]

Y e s

[@shelbylou02]

Looks amazing Chef! I love Jamaican food! Yum! 💜

[@matthewnick693]

It looks amazing 😍😍 Definitely trying this recipe out!

[@laurafordesvideos]

It does look good indeed 😋 but here in the Caribbean we make stew chicken a little different. If you are interested check out my recipe in this link. m.kzbin.info/www/bejne/imHaimSgp9mAaZI. Enjoy and stay safe!

[@detakukijuravandread]

I'm Jamaican and a fan and I can't be mad at this. Most other chefs that try to make Jamaican dishes often do it wrong.

[@francisnguyen6349]

Jamaican food recipes are so delicious brown stew chicken. 🇯🇲

[@claireisacamel]

I like the Damp Rub terminology! It’s the perfect description for somewhere between paste and dry seasoning!

[@nelysilva5833]

Thank you Chef John. Looks yummy 😋. I've got to try this one. I'll use less sugar since I'm diabetic.👍

[@greenrockgarden2851]

OH! My goodness! Chef John, this recipe was SO DELICIOUS! You have not let us down yet. We have tested several recipes and have loved them all. We will continue trying more. The recipes are not only delicious, but pretty simple to make. My sons have a scale of 1-10 (10 being the best) of how good a dish is. The Jamaican Brown Stew Chicken got a strong 10 this evening. That’s seriously a complement, because 10’s are not given by them freely. THANK YOU!

[@ShainShaw]

AWSOME Thank you for making my favorite dish

[@allihenderson7955]

I'm from the Caribbean and you're doing a Amazing job. Delicious!

[@Sharedpath777]

I enjoy your energy and humor Chef John. This is a great jamaican inspired stew and I'm sure it tasted scrumptious. People all over the world are now exposed to this as a meal option. Thanking mother earth for food. Blessed be💫

[@CarlosRodriguez-dd4sb]

When I lived in Tampa I would visit a little Family owned restaurant that did plate dinners/lunches. They had some amazing dishes. Hearty, delicious dishes that nourished the soul.

[@lstarrb]

Omg I just made Brown stewed chicken a few days ago! I cant wait to try out this recipe

[@ranger2316]

Oh ... I've got to try this! Nicely done!

[@billythekid2050]

Can't wait too try..thanks..

[@joannaclarke970]

Wow I was pleasantly surprised by this recipe you done very well

[@ladragonshark]

This was pretty spot on for the most part! Love it!

[@PriscilaTV1]

It looks delicious!

[@raytheron]

You continue to educate, entertain and amaze!

[@sojourner9986]

Love your channel. Your food is mouth-wateringly good and you make me hungry and laugh hysterically at the same time😂

[@suethorpe7850]

Looks lovely.

[@Pez_Destroyer]

I love you for this!

[@ingingit1909]

I made this yesterday. Best chicken I have had in my life!

[@limiv5272]

I finally made this today! I hate spicy food so I didn't add the habanero, but other than that I stuck to the instructions and it came out AMAZING! I'm so happy I found this channel

[@MamaBoisKitchen]

It looks amazing

[@mathieusan]

That looks so amazing!

[@EstherEvelyn]

Love you chef John ❤️

[@jjoyous]

Chef John, you have made this Jamaican American🇯🇲 so happy and suddenly very hungry for Brown stew chicken! Thank you!🔥🔥🔥🔥😁

[@teacherdude]

A wonderful treat from my childhood, we would sometimes have this as a Sunday treat thanks to our Jamaican neighbors

[@missterry428]

I made this sunday and it came out pretty good even though i was only able to marinate for 4 hours. It came out a little sweeter than I would have liked even though I used a whole habanero. But I loved it my daughter loved it and she took it to her friends and they loved it. This will be in rotation.

[@vmgreenaway]

Welp, this one is going into the rotation to try next week! We're always looking for tasty chicken recipes, and this one reminds me of one of my other fave braised chicken ones, paprikash! Of course the flavors are very different, but the chicken and veggies and flavorful sauce served over a starch...perfection!

[@brooklynite1987]

LETS GOOOOO!!! I’ve been waiting for this for so long!! 🇭🇹🇭🇹🇯🇲🇯🇲

[@dalex60]

Made this today, served over ginger/lemongrass rice. Excellent!!!

[@joekokasko4889]

Looks delicious like all your recipes. Going to make it tomorrow. And,I have the browning sauce already.

[@marlongordon4994]

Perfect colour

[@yankeesfan8561]

wow looks amazing chef!

[@oyiegeronimo]

Definitely going to try and make this today

[@seeky907]

Definitely going to do this.

[@thomasmagnani3900]

I just love these videos. Chef John should narrate all videos

[@e.j.villanueva9473]

This is my FAVORITE West Indian dish! I'll try your method since it does contain the right ingredients. Browning sauce is basically the caramelized brown sugar. I'm PR, Itallian and Trinidadian from Brooklyn, N.Y., so I've been in various kitchens, lmao.