Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the English speaking Caribbean islands. The dish is popular in Jamaica, Antigua, Trinidad and Tobago, Barbados, Saint Lucia, Grenada, Belize, Dominica and in Caribbean communities throughout the world.
The dish is called brown because of the distinct dark colour of the dish. The colour is achieved by browning the chicken in brown sugar, which creates a rich gravy to which main vegetable components like onions, garlic and carrots are added.
- 700 g chicken pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chicken stock powder
- 1 teaspoon ground allspice
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoon white sugar
- 1 tablespoon minced garlic
- 1 large onion, chopped
- 3 large carrots, chopped
- ¼ cup vegetable oil
- 2 tablespoon tomato ketchup
- 2 cups hot water
- Clean the chicken pieces and place in a large bowl. Season the chicken with the seasonings, and garlic, and rub in.
- Cover and refrigerate the chicken for at least two hours.
- Pour ¼ vegetable oil into a pan, and turn the heat to medium high. Once the oil is hot, place the chicken into the pan.
- Fry each side of the chicken until it browns, then remove the chicken and set it on a plate.
- Add the carrots and onions to the pan, and fry until they soften. Pour out most of the oil, then add the ketchup. Stir the ingredients, and reduce the heat to medium.
- Place the chicken back into pan, then pour in 2 cups of hot water.
- Cover the pan with a lid, and let simmer 45 minutes. Be sure to stir occasionally so that nothing burns at the bottom of the pan.