1-Diving into Jamaican Brown Stew Chicken starts with prepping your ingredients, and it’s all about that flavorful marinade that sets the stage for tender meat. Begin by mixing 3 lbs of boneless, skinless chicken thighs with 1 tablespoon brown sugar, 1 tablespoon browning sauce, and spices like 2 teaspoons each of garlic powder, paprika, and onion powder, plus 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, and 1/4 teaspoon allspice. Add in 1 chopped yellow onion, 3 chopped spring onions, 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 1 scotch bonnet pepper (seeds removed and chopped), 4 chopped garlic cloves, and 1 inch of chopped ginger, then let it marinate for at least 1 hour or overnight for the best results.

2-First Steps: Marinating and Browning: After marinating, remove the aromatics and heat 1/4 cup oil in a skillet to sauté them until fragrant. Brown the chicken for 1 to 2 minutes per side to lock in that savory goodness. This step is crucial as it builds the foundation of the dish’s rich sauce, ensuring the chicken absorbs all those Jamaican spices.

3-Building the Stew: Once browned, return the chicken to the skillet with the sautéed veggies, 2 tablespoons ketchup, 1 cup chicken broth, and 1/2 cup water. Cover and simmer for 30 minutes to let the flavors meld, then uncover and simmer for another 10 minutes to thicken the gravy.

4-Here’s a quick numbered guide to keep things smooth:

1. Wash and chop all veggies, then marinate chicken for at least 30 minutes.

2. Heat oil and brown chicken for 8-10 minutes.

3. Sauté onions, garlic, and thyme for 3-5 minutes.

4. Add tomatoes, carrots, peppers, and broth, then simmer for 5 minutes.

5. Return chicken, cover, and cook on low for 45 minutes, stirring occasionally.

6. Adjust seasoning and serve hot.