Name: Brown Chicken Stew with Veggies 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 incredibly comforting about a warm, hearty stew that fills your kitchen with inviting aromas. This Brown Chicken Stew with Veggies Recipe not only delivers rich, spicy flavors but also brings together tender chicken and vibrant vegetables for a perfect, soul-satisfying meal. It’s a dish I always reach for when I want to feel cozy and nourished.

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 Veggies Recipe
Top Tip
How to Serve Brown Chicken Stew with Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Chicken Stew with Veggies Recipe

Why You'll Love This Recipe

I have to say, making this Brown Chicken Stew with Veggies Recipe is one of those kitchen moments that feels like a warm hug. It’s full of bold spices without being overpowering, plus it’s incredibly versatile—you can tweak it to your taste or what’s in your fridge. Trust me, once you get this stew on your table, it’ll quickly become a go-to comfort food.

Flavorful Depth: The combination of smoked paprika, coriander, and chipotle flakes gives the stew a wonderfully smoky, layered taste you don’t want to miss.
Hearty Veggies: Carrots, celery, onions, and bell peppers not only add color but a nice sweetness and texture balance that complement the rich chicken.
Simple Prep with Big Impact: Minimal ingredients and straightforward steps mean you can create something special without fuss.
Perfect for Make-Ahead: Flavors deepen when it sits a day, making leftovers even better—a total win for busy nights.

Ingredients & Why They Work

What I love about this stew is how each ingredient plays its role in building complex yet comforting flavors. The spices marry beautifully with the chicken's richness, while the veggies lend freshness and body. Here are some notes on the stars of the show and tips if you want the best results when shopping.

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: These keep the stew juicy and tender, better than chicken breasts for this kind of slow-cooked dish.
Coconut sugar: Adds a subtle sweetness that balances the smoky and spicy notes without feeling too sugary.
Garlic powder & fresh thyme: Aromatics that boost the earthy, homey flavor base I adore.
Smoked paprika & ground coriander: They give you that classic smoky, slightly citrusy punch that defines brown stew chicken.
Dried chipotle flakes: Adds just a hint of heat—feel free to adjust based on your spice tolerance!
Avocado oil: Great for browning chicken with a high smoke point plus it keeps flavors neutral.
Sweet onion, carrots, celery, bell pepper: These create the hearty vegetable foundation and bring some natural sweetness.
Gluten-free flour: Helps thicken the stew without affecting taste, but you can swap for regular flour or cornstarch if preferred.
Low-sodium chicken broth: Keeps the flavor rich but not overly salty—important for balancing the spices.

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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

One of the best parts about this Brown Chicken Stew with Veggies Recipe is how easy it is to customize. I often adjust the spice level depending on who’s eating or toss in a few extras to make it heartier. You really can’t go wrong, which is a relief on busy days.

Variation: When I want something with a bit more kick, I swap chipotle flakes for finely diced scotch bonnet pepper—just a little gives the stew an incredible fruity heat that really wakes up the flavors.
Slow Cooker Option: I’ve made this in my slow cooker by browning the chicken and veggies first, then letting it simmer for hours—perfect if you want dinner ready when you walk in the door.
Veg Boost: Sometimes I add diced sweet potato or kale to the mix for an extra serving of veggies and a bit more body.
Gluten-Free Friendly: Using gluten-free flour keeps it allergy-friendly, but you can swap to cornstarch if you prefer a different thickener.

Step-by-Step: How I Make Brown Chicken Stew with Veggies 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 the Chicken for Maximum Flavor

Start by combining your boneless chicken thighs with kosher salt, pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, coriander, chipotle flakes, and avocado oil. I like to get my hands in there and really rub those spices all over each piece. It’s worth the time to marinate the chicken for at least 2 hours or even overnight—the longer, the more tender and flavorful it becomes.

Step 2: Brown the Chicken to Lock In Juices

Heat avocado oil in a deep skillet over medium heat, then add your marinated chicken pieces. Sear them until both sides are beautifully browned—don’t rush this step; it seals in moisture and builds flavor. Remember, the chicken won’t be fully cooked here, so don’t worry if it’s still a bit pink inside.

Step 3: Sauté the Veggies and Build the Base

Next, in the same skillet, toss in your diced sweet onion, sliced carrots, celery sticks, and chopped bell pepper. Let them cook for about 5 minutes until they soften and start to release their natural sweetness. Stir in the coconut sugar, smoked paprika, dried thyme, and gluten-free flour to thicken and flavor the base—this little step brings everything together beautifully.

Step 4: Bring It All Together and Simmer

Return the browned chicken (plus any juices from the plate) back to the skillet. Pour in the chicken broth and give everything a gentle stir. Bring it up to a boil, then turn down the heat to low and cover partially. Let it simmer for about 30 minutes—this is where the chicken gets tender, the veggies soak up the flavors, and the gravy thickens perfectly.

Top Tip

I’ve made this stew countless times, and a few small tweaks have made all the difference. Here are some tips from my kitchen to yours so your Brown Chicken Stew with Veggies Recipe turns out perfect every time.

Marinate Thoroughly: Don’t skip letting the chicken sit with the spices—this is what makes it burst with flavor.
Patience in Browning: Take your time browning the chicken well; it adds such a rich depth that a quick sear can’t achieve.
Use Low Heat to Simmer: Keeping the stew at a gentle simmer ensures tender meat without drying it out.
Avoid Over-Thickening: Add flour gradually and watch consistency, you want thick gravy that’s still saucy, not gluey.

How to Serve Brown Chicken Stew with Veggies Recipe

Garnishes

I usually sprinkle chopped fresh cilantro right before serving—it gives the stew a bright herbal note that’s so refreshing. Lime wedges on the side add a lovely zing when squeezed over, and sometimes I serve alongside crispy fried plantains that bring a sweet, crunchy contrast.

Side Dishes

The classic pairing for this stew is Jamaican rice and peas—a creamy, spiced coconut rice with kidney beans that's absolutely divine. I also love serving it over simple fluffy white rice or with crusty bread to soak up all that delicious gravy.

Creative Ways to Present

For festive occasions, I like to dress up the presentation by serving the stew in individual shallow bowls with a sprinkle of thinly sliced scallions on top, along with a small side of pickled vegetables for an extra pop of acidity. It feels special without being fussy.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer the stew to airtight containers and keep it in the fridge for up to 3 days. I find the flavors actually deepen overnight—perfect for an easy next-day meal.

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers and it will last up to 3 months. When I thaw it in the fridge overnight and reheat gently, it tastes nearly as fresh as when first made.

Reheating

I recommend reheating on the stove over medium-low heat, adding a splash of water or broth if it’s gotten too thick. Stir gently so you don’t break up the tender chicken. Avoid microwaving if you want to keep the texture intact, but if pressed for time, short bursts on medium power work fine.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this stew?

You can use chicken breasts, but keep in mind that thighs stay juicier and more tender during the slow cooking process. Breasts tend to dry out more easily, so if you do use them, consider reducing cooking time or adding them later in the simmering stage.

How spicy is the chipotle flakes in this Brown Chicken Stew with Veggies Recipe?

Chipotle flakes add a mild to medium smoky heat to the stew. You can adjust the amount or substitute with a milder chili if you prefer less spice. For more heat, consider using finely diced habanero or scotch bonnet peppers, but be careful—they’re quite potent.

Can I make this stew in a slow cooker?

Absolutely! Brown the chicken and vegetables first to develop flavor, then transfer everything to your slow cooker, add the broth, and cook on low for 4-6 hours. This method results in incredibly tender meat and rich flavors with minimal hands-on time.

What are good side dishes to serve with Brown Chicken Stew with Veggies Recipe?

Jamaican rice and peas is a classic pairing; its creamy coconut flavors complement the stew beautifully. Alternatively, fluffy white rice, fried plantains, or crusty bread work wonderfully to soak up the delicious gravy.

Final Thoughts

Honestly, this Brown Chicken Stew with Veggies Recipe has a special place in my kitchen and heart. It’s one of those dishes that’s simple enough for weeknights but impressive enough to share with friends or family. The way the spices and veggies meld together with tender chicken always feels like a little celebration in every bite. I hope you enjoy making and eating it as much as I do—it’s truly the kind of comfort food that sticks with you.