Brown Stew Chicken is a Caribbean Staple. I make it often using my Chicken Stew recipe found here. Sometimes I am in a rush and need to whip up a quick dish to go with rice or other sides. This Boneless Brown Stew chicken recipe is perfect for those situations. The recipe is easy to follow, the chicken cooks quickly and it is kid friendly. I get zero complaints from the kids when I serve this dish up, and that’s a win-win for me!
Preparing the chicken for the boneless brown stew chicken
Boneless, skinless chicken thighs is perfect for this recipe. However, if you only have bone-in, skin on chicken thighs, just follow the steps here to remove the bones and skin. Sometimes I keep the bones for the cooking process (like I did here), but don’t serve them. The bones add a lot of flavor to the dish, but they are not necessary.
For this recipe I am using dried herbs and spices only. I want it to be quick and don’t have extra time for peeling and chopping. But if you want to use green seasoning (a Caribbean staple for seasoning meat) or other fresh herbs, please feel free to do so!
Making the Boneless Brown Stew Chicken
Cooking up this dish takes less than 30 minutes! I love searing the chicken on high heat to lock in all of the flavor from the herbs and spices, then I add the coconut amino teriyaki sauce, some water, cover the pot and let it cook. Once the chicken cooks, you are left with a stew of chicken thighs sitting in a thick and slightly sweet brown sauce that is undeniably delicious!
I love to garnish the stew with a little dusting of parsley flakes and cayenne pepper for a little heat!
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The Printable Boneless Brown Stew Chicken Recipe
- 2 lbs of boneless, skinless chicken thighs cut into 1 inch cubes
- 2 tablespoon of avocado oil or similar oil for cooking
- ¼ cup of coconut amino teriyaki sauce
- About 2 cups of water
- 1 teaspoon of granulated garlic
- ¾ teaspoon of salt or salt to taste
- 1 tablespoon of onion powder or granulated onion
- ½ tablespoon of parsley flakes
- 1 teaspoon of tomato paste
- ½ cup of coconut aminos
- Pinch of cayenne pepper (optional)
- In a large bowl, combine chicken and all of the seasonings and mix together well, then set aside
- Then add a large skillet, wok or large pot to medium heat and bring up to temperature
- Next, add the oil and bring up to temperature
- When the oil is hot add the seasoned chicken and sauté for about 10 minutes, constantly turning, ensuring that the chicken gets a good sear on all sides
- Then add 1 cup of water and cover and let cook for 5 minutes or until the water cooks down
- Once the water cooks down, add the teriyaki sauce and cook for 1 to 2 minutes
- Then add another cup of water, cover and continue to cook until chicken is completely cooked and tender and liquids cook down to form a thick sauce. You may add more water, one cup at a time if needed
- When the chicken cooks and the sauce is to your liking, remove from the heat and serve with your favorite sides
- You may garnish with a dusting of parsley flakes and cayenne pepper for some additional heat!
You may also substitute the coconut aminos in this recipe for 1 tablespoon of cassareep.
You can substitute the dried herbs for fresh herbs. Use 1 diced onion, 4-5 cloves of garlic, 2 large tomatoes and about ¼ cup of freshly chopped flat leaf parsley instead of the dried seasoning, if you like.
Brown Stew Chicken Pairs well with these sides:
Cauliflower Rice and Split Peas
Hi! Your recipe has the teriyaki as an ingredient but doesn’t say which step to put it in. We’re excited to make it, which step please?
Oh no sorry I must have skipped it. Add the teriyaki sauce after step 6. It’s should have been step 7. I’ll update the recipe.
I’m so glad you responded so quickly. Thank you! We were literally in the middle of making it and my gf says “hey, where do i put the teriyaki?” and you got to us BEFORE Step 6. Thanks again! (we’ll tag you on a pic once it’s done)
Awesome. So glad got the pop up message! Thank you for reaching out.
So basically after that first cup of water cooks down add the teriyaki sauce and another cup of water and cook some more about 5-10 minutes depending on how big your pieces of chicken are, to form the sauce/gravy.
Yum. Yum YUM! This is the second recipe I’ve tried from your blog and it did not disappoint. So easy and quick…and most importantly, delicious! Can’t wait to try more recipes!
Yummy. Thanks for sharing
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This is why they always say “reading is fundamental!”. I had no coconut aminos (don’t even know what it is) so I subbed low sodium soy sauce. I’m int the last 3 minutes of the pot and I just skimmed your notes at the bottom and saw you pointed out what to sub coconut aminos with! HA! Huge whoops! I ran and threw a tablespoon of brown sugar in there. Fortunately for me the chicken tastes good (although a bit salty as you can imagine), but I’ll have to try again with your full instructions next time. We’ll just have to avoid the gravy this time around.
Thanks! And I really enjoyed you in IG last week!
This was so good we want to make it again this week. This time we’re gonna use fresh onion, parsley, tomatoes and garlic instead of spices.
Do we …throw it all in with the chicken? Cook the onion first, then add the chicken, then the rest?
Sorry…I’m not a good enough cook to know what the order should be! Thanks!!
Add it all in with the chicken just like you would with the dried spices. Check out my Chicken Stew Recipe to see how.
For some reason the liquid on might just isn’t cooking down to form the sauce when it’s covered. Any idea what I’m doing wrong? Do you keep it on medium and covered to thicken the sauce?
Thanks!
This was so good & easy to make! I love how tender the chicken is & the sauce is so tasty! I used primal kitchen teriyaki sauce (which is so good)! I served it with coconut rice & roasted zucchini! Can’t wait to try other recipes!
Yummy. Thanks for sharing.
What a wonderful recipe, thank you! My family of 4 ate the entire recipe in one meal, mostly because my 2 kids ate so much and were truly licking the plate. This will definitely be something we make often in my house. Thank you!
Thank you so much for sharing
Made this dish for dinner tonight. 3/3👍🏼
We loved it. And I loved how easy and quick it was for a weeknight meal. We had it with leftover white rice.
Thanks for sharing
I plan on making this tonight but only have chicken breast on hand. Do you recommend it with breasts or should I wait to make it with thighs?
Breasts work as well. I recommend cutting them into thin strips then dicing up. I know this sounds like it would make the breasts dry out but it actually won’t.
Easy and Delicious!!!
Thank you
This recipe is absolutely delicious. Super easy, super filling, super healthy but tastes like an indulgent meal. I can’t wait to make it again, it will definitely become part of my regular dinner rotation!
Glad you enjoyed it and thank you for sharing.
Glad you enjoyed it.
My family and I loved this recipe. Especially my 5 year old picky eater. The flavor is fabulous. Easy to make!
Aww thank you for sharing. It’s definitely kid approved.
Amazing recipe! So flavorful it makes you feel like you aren’t eating healthy. I enjoyed this with sautéed zucchini and cauli rice. A definite make again, everyone from my husband to my 7 yr old to my 1 old loved it!
Amazing. When the kids approve it’s a winner.
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This was one of the top 3 things I’ve ever cooked! I paired it with the callaloo rice and wowwww! What an excellent meal! Will definitely be adding this in my regular rotation.
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Saw this on your Whole30 take over a while back, finally got around to making it. Oh. My. We LOVED it!