Brown Stew Chicken

Photo by Anna Murphy

Issue 3, 2017

Brown Stew Chicken with Oven Roasted Vegetables

  • Oven Roasted Vegetables
  • 3/4 lb. plum tomatoes (about 2 cups)
  • 1 large onion
  • 2 sweet (bell) peppers – 1 red, 1 green or yellow
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste


 Brown Stew Chicken

  • 4 1/2 lbs. chicken
  • 1 large onion
  • 2 potatoes
  • 2 carrots
  • 3 cloves garlic
  • 1 sweet (bell) pepper
  • 1 Scotch bonnet pepper
  • 1 tsp browning
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp pimento/allspice
  • 1 tsp Paprika
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • 2 tbsp ketchup
  • 2 tbsp cooking oil
  • 1 cup water


  1. Clean and cut up chicken. Wash, let dry.
  2. Peel and dice onion, potato, carrot, garlic and sweet pepper.
  3. Place chicken into a large mixing bowl and add the diced vegetables, browning, salt and pepper, garlic powder, allspice, paprika, cayenne pepper and thyme. Combine all ingredients, mixing well to coat all of the chicken. Let stand 1 to 2
    hours for seasoning to soak in.
  4. Add oil to a large Dutch or heavy-bottomed pot. Turn stove to med. high. Remove all the chopped vegetables from chicken and set aside. Place chicken in hot oil and stir briefly so that the oil coats all the pieces of chicken.
  5. Continue to braise the chicken, turning often until each piece is nicely browned.
  6. Add 1 to 1 ½ cups water to the pan, cover and steam until the water that springs from the chicken evaporates and there’s only oil left in the pan. This will take about 20 mins. but watch closely. If you hear a sizzling in the pan it is likely ready for the next step.
  7. Add the reserved chopped vegetables, 1 cup water and ketchup. Cook briefly until the vegetables are tender and the gravy is of a smooth consistency.
  8. Add half of the reserved oven roasted vegetables and heat through. Use the remainder of the roasted vegetables for garnish.
    Serve with rice and peas or plain rice.


-By Jennifer Mullings

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