Description
This Jamaican-inspired Brown Stew Chicken recipe features tender marinated chicken thighs cooked in a rich, flavorful vegetable and spice-infused gravy. Enhanced with smoked paprika, coriander, and a touch of chipotle heat, this hearty stew is perfect for a comforting dinner, served best with rice and peas or fried 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, season generously with kosher salt and pepper, then add coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, dried chipotle flakes, and avocado oil. Rub all ingredients evenly over the chicken pieces. Cover and refrigerate for at least 2 hours, ideally overnight.
- Prepare to cook: Remove the marinated chicken from the fridge and let it come to room temperature for 30 minutes while you prepare the other ingredients.
- Brown the chicken: Heat 2 tablespoons of avocado oil in a deep skillet over medium heat. Add the chicken pieces and cook until browned on both sides but not fully cooked through. Remove from skillet and keep warm.
- Sauté vegetables: In the same skillet, add diced onion, sliced carrots, celery, and chopped bell pepper. Sauté for 5 minutes until vegetables begin to soften.
- Add seasonings and flour: Stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour to the vegetables. Mix well to combine.
- Combine chicken and broth: Return the browned chicken along with any juices back into the skillet. Pour in the low-sodium chicken broth and stir to combine.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to very low and partially cover the skillet. Simmer for 30 minutes until the chicken is fully cooked, tender, and the gravy has thickened.
Notes
- Store any leftovers in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen stew overnight in the fridge before reheating.
- Reheat on the stovetop over medium-low heat with a splash of water until hot throughout.
- For a slow cooker version, brown the chicken and vegetables first, then transfer everything to a slow cooker. Add broth and cook on low for 4–6 hours until very tender.
- Add diced potato or sweet potato to the stew to make it more filling.
- Serve with traditional Jamaican rice and peas or fried plantain for a complete meal.
- Garnish with chopped cilantro and lime wedges for freshness.
- For extra vegetables, stir in baby spinach just before serving until wilted.
- Increase heat by substituting chipotle flakes with finely diced habanero or scotch bonnet chili peppers (seeded).
- Add one tablespoon soy sauce and a dash of Worcestershire sauce for enhanced flavor and color.
- The flavors deepen if made a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
