Jamaican Brown Chicken Stew Recipe

Jamaican Brown Chicken Stew Recipe

Photos of Jamaican Brown Chicken Stew Recipe

How To Make Jamaican Brown Chicken Stew

Get a taste of the Caribbean with this Jamaican brown chicken stew. It’s spicy and creamy made with Bonnet peppers and coconut milk. This dish is a must-try

Preparation: 10 minutes
Cooking: 40 minutes
Marinate Time: 1 hour
Total: 1 hour 50 minutes



  • 6bone-in chicken legs with thighs attached,skin removed
  • ¼cuplime juice
  • 1large tomato,chopped
  • 4medium scallions,chopped
  • 1large onion,chopped
  • 2garliccloves,chopped
  • 1hot scotch bonnet pepper,chopped
  • 4sprigsfresh thyme
  • 2tbsplow sodium soy sauce
  • 1tspcoconut oil
  • 1medium carrot,chopped finely
  • 2tspcornstarch
  • cupsunsweetened light coconut milk
  • ¼tspkosher salt


  1. Squeeze lime over chicken and rub well.

  2. Drain off excess lime juice.

  3. Using gloves combine tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.

  4. Cover and marinate at least one hour.

  5. Heat oil in a dutch pot or large saucepan.

  6. Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.

  7. Lightly brown the chicken on medium-high heat.

  8. When browned on all sides, pour the marinade over the chicken and add the carrots.

  9. Stir and cook over medium heat for 10 minutes.

  10. Mix cornstarch and coconut milk and add to stew, stirring constantly. Reduce heat to low and cook an additional 20 minutes or until tender, add salt to taste.


  • Calories: 821.84kcal
  • Fat: 59.77g
  • Saturated Fat: 18.71g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 22.83g
  • Polyunsaturated Fat: 11.61g
  • Carbohydrates: 9.46g
  • Fiber: 1.70g
  • Sugar: 3.71g
  • Protein: 57.76g
  • Cholesterol: 319.92mg
  • Sodium: 561.19mg
  • Calcium: 62.75mg
  • Potassium: 903.48mg
  • Iron: 3.13mg
  • Vitamin A: 202.41µg
  • Vitamin C: 15.52mg
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