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Close-up of deeply browned chicken pieces coated in a rich, glossy dark mahogany-brown gravy with sliced carrots. (Jamaican Brown Stew Chicken)

Jamaican Brown Stew Chicken: The Ultimate Guide to Authentic Mahogany Gravy

Authentic Jamaican Brown Stew Chicken featuring tender, bone-in chicken in a thick, dark mahogany-brown gravy. This glossy, aromatic stew is packed with carrots, bell peppers, and scotch bonnet for the perfect Caribbean comfort meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Caribbean, Jamaican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Bone-in chicken pieces (thighs and drumsticks) 1.36kg
  • 1 tbsp Jamaican browning sauce 15ml
  • 1 tbsp Brown sugar 12g
  • 1 large Yellow onion 150g, sliced
  • 2 medium Carrots 130g, sliced into rounds
  • 1 medium Green bell pepper 120g, sliced into strips
  • 1 medium Red bell pepper 120g, sliced into strips
  • 3 cloves Garlic 15g, minced
  • 1 inch Ginger 2.5cm, grated
  • 1 whole Scotch bonnet pepper Do not slice for milder heat
  • 4 sprigs Fresh green thyme Plus more for garnish
  • 6 whole Pimento berries (Allspice)
  • 2 cups Chicken stock 480ml
  • 2 tbsp Vegetable oil 30ml

Equipment

  • 1 Dutch Oven Or a deep cast-iron skillet
  • 1 Chef's knife
  • 1 Stainless Steel Tongs

Instructions
 

Prep and Brown
  1. Toss chicken with browning sauce, brown sugar, garlic, and ginger. Let rest for at least 30 minutes.
  2. Heat oil in a Dutch oven. Sear chicken pieces in batches until a deep espresso-brown crust forms on all sides (3-4 mins per side). Remove chicken.
The Stewing Process
  1. Add onions, carrots, and bell peppers to the pot. Sauté until onions are translucent and have picked up the brown bits from the bottom.
  2. Return chicken to the pot. Add stock, pimento berries, scotch bonnet, and thyme sprigs. Cover and simmer on low for 30-35 minutes.
  3. Remove lid and simmer for 10 more minutes until gravy is thick, glossy, and dark mahogany in color. Garnish with a fresh thyme sprig.

Notes

Use bone-in chicken for the best texture and gravy richness.
Keep the scotch bonnet whole to enjoy the fruity flavor without overwhelming spice.
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