clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Restaurant Style Brown Stew Chicken

  • Author: Rosalynn Daniels
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x



1.52lbs of Chicken legs and/or thighs (skin optional)

1/2c Browning

2tbs Brown Sugar

1/2tbs Kosher Salt

1/2tbs Garlic Powder

1/2tbs Allspice

1/2tbs Smoked Paprika

1/2tbs Peppercorn

5 Sprigs of Fresh Thyme or 1tbs Dried Thyme

4 Garlic Cloves, minced

1tsp Minced Ginger

1tbs Ketchup

3 Carrots, sliced

1 large tomato, diced

1 White onion, sliced

3 Peppers (green, red, orange), sliced

2 Scotch Bonnet Peppers (Optional)

1c Water

1tbs Cooking Oil of choice 


    • To a large bowl or freezer bag, add all ingredients, including your chicken.

    • Mix all ingredients to ensure that everything is covered with the seasonings/marinade. Basically, your chicken and vegetables should be brown because its covered with the seasonings/marinade.

    • Marinate your chicken and vegetables for 1-24 hours. I find that the longer I marinate it, the more flavorful this dish is.

    • When you’re ready to cook the dish, bring a large skillet to medium-high heat.

    • Add oil to the skillet and place only your chicken into the skillet. Brown your chicken on each side for 1-2 minutes. This will slightly cook the exterior of your chicken.

    • Take the chicken out and sit to the side.

    • Add your vegetables to the skillet and saute them until they start to get tender.

    • Place your chicken back into the skillet and pour in the remaining marinade and water.

    • Cover and simmer for at least 30 minutes or until the chicken is completely cooked.

    • Serve hot with rice and beans.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: one pot
  • Cuisine: carribean