Easy Brown Stew Chicken Recipe With Potatoes

This brown stew chicken is rich, deeply seasoned, and simmered to perfection in a savory, slightly sweet gravy that’s packed with bold Caribbean flavor. Tender chicken, hearty vegetables, and a beautifully caramelized base come together for a comforting dish that tastes even better the next day.

Course Dinner

Cuisine Caribbean

Keyword Caribbean, dinner recipe

Prep Time 4 20

Cook Time 2

Total Time 6 20

Servings servings

Calories 1000kcal

Ingredients

4–5 lbs Whole chicken cut into pieces
2 limes for cleaning the chicken
2 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
3 tsp seasoning salt
¾ tsp coarse black pepper
½ tsp allspice
2 tsp Worcestershire sauce
1 large Scotch bonnet pepper or habanero, chopped (seeds optional)
5 green onions chopped

Stew Ingredients:

3 tbsp vegetable oil
1 large yellow onion chopped
5 cloves garlic chopped
1 large red bell pepper chopped
1 large green bell pepper chopped
1½ tbsp granulated sugar
2 tbsp ketchup
6 cups water
2 tbsp Better Than Bouillon chicken
1 lb golden potatoes quartered
5 large carrots peeled and cut into 1-inch pieces

Instructions

Start by cleaning the chicken thoroughly with fresh lime juice. Rinse well under cold water, taking care to avoid splashing, then pat dry.
Transfer the chicken to a large bowl and drizzle with olive oil. Season with onion powder, garlic powder, seasoning salt, black pepper, allspice, and Worcestershire sauce. Add the chopped Scotch bonnet pepper and green onions. Using your hands, mix well to ensure every piece is evenly coated.
Place the seasoned chicken into a large freezer bag or covered container and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for a few minutes.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken in batches, browning each piece on all sides. Remove the browned chicken and set aside in a bowl.
In the same pot, add the chopped onions, garlic, and bell peppers. Sauté until softened and translucent. Create a small well in the center of the pot and add the sugar, allowing it to caramelize slightly. Stir in the ketchup, then mix everything together.
Return the browned chicken to the pot and stir to combine with the vegetables.
In a separate bowl, mix the water with the Better Than Bouillon until fully dissolved. Pour this mixture into the pot, ensuring the chicken is well covered.
Bring everything to a gentle simmer, then cover and reduce the heat to medium. Let the stew cook for 1½ hours, stirring occasionally.
After 1½ hours, add the potatoes and carrots. Continue cooking for an additional 30 minutes, or until the vegetables are tender and the chicken is fully cooked.
Serve hot over rice and enjoy.

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