Caribbean Stew Chicken

This Caribbean Stew Chicken recipe is a quick and easy version of the classic dish served throughout the Caribbean. This recipe uses boneless, skinless chicken thighs and pantry staples. It is simple, easy to pull together and perfect for when you need a quick home cooked meal.

Caribbean Stew Chicken

Throughout the Caribbean every Island/Country has their version of a Chicken Stew or Stew Chicken. Jamaican Brown Stew Chicken is the most well known version of stew chicken, but it’s not the only way to make this Caribbean staple. In Guyana we make two versions of chicken stew, one that is burnt sugar (browning) based (like Jamaican Brown stew) and one that is tomato based. Some families also make a hybrid that has tomatoes and burnt sugar but is not as dark as Jamaican Brown Stew. I make this hybrid stew often using my Chicken Stew recipe found here.

What you should know about this Caribbean Stew Chicken Recipe

• Easy to Prep: Prep for this recipe takes less than 10 minutes, with most of the time devoted to cleaning the boneless chicken thighs. It is also easy to follow and the chicken cooks quickly. It uses only pantry staples and dried herbs so there is no chopping or peeling of anything.
• Versatile: Use this recipe as a base, then add in carrots, tomatoes, spinach or other veggies for a flavor packed, nutrient dense dish!
• Perfect for Meal Prep: I highly recommend doubling this recipe for meal prep. It is a perfect protein dish that pairs nicely with starches or sautéed veggies.

What is Brown Stew Chicken?

Brown stew chicken is a flavorful Carribean dish of stewed, marinated chicken, traditionally cooked with aromatics, spices, and browning. Although Jamaican brown stew chicken (marinated with scotch bonnet pepper, thyme, and browning) is very popular, each Caribbean country has its own version.

About this updated recipe

When I first posted this recipe, I shared it as Boneless Brown Stew Chicken, although in Guyana we do not call stew chicken brown stew chicken. It is simple chicken stew or stew chicken. Over time I realize that this stew chicken shows up in the cuisine of many Caribbean countries. I wanted to share an option for busy home cooks, who need a quick and delicious meal. I renamed this to be Caribbean Stew Chicken so everyone can use the tips and structure of this recipe and adjust to their taste. Happy Cooking!

Ingredients for Caribbean Stew Chicken

Boneless skinless chicken thighs seasoned with pantry ingredients, cooked up in a delicious sauce will make this a favorite in your family!

• Boneless Chicken: Boneless skinless chicken thighs cut into 1 inch cubes. Brown stew chicken works best with dark meat so if you choose to make this with bone-in chicken, stick to chicken legs or chicken thighs.
• Coconut Aminos: Use this to give the dish a bit of color and flavor. If you don’t have coconut aminos and can tolerate sugar in your diet, you can use 1 teaspoon of browning and 1 tablespoon of brown sugar in place of the coconut aminos.
• Cooking Oil: Use avocado oil or similar oil to brown the chicken on both sides.
• All Purpose Seasoning: This is a quick way to bring lot of flavor to a dish. Choose your favorite All Purpose seasoning blend. I love this one by Primal Palate.
• Onion Powder or granulated onion: This gives the overall dish a bit more flavor. I prefer the texture of granulated garlic and onion over powdered but either works. Use what you have.
• Granulated Garlic or Garlic powder: I love garlic and although it’s included in the all purpose seasoning I love to add a bit more.
• Parsley flakes: This pantry staple is part of the flavor part for this dish.
• Tomato paste: I love tomatoes and always add a few to stews. Tomato paste is a quick and easy way to bring a bit of tomato flavor and color to the dish.
• Water: This is the liquid base of the brown stew sauce or gravy.
• Spicy Brown Mustard (optional): I love the slight contrast of flavor this adds.

See recipe card for quantities.

How to Make Caribbean Stew Chicken

Prep the Boneless Skinless Chicken Thighs

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. If you choose to use bone-in chicken thighs just allow for a longer cook time.

Remove any visible bits of fat from the chicken thighs, then cut each thigh in half. You can also cut them into smaller pieces (1 inch x 1 inch) for faster cooking.

Season the Chicken Thighs

Unlike traditional chicken stew, this quick and easy version uses all dried herbs and there is no over night marinating. Simply add your all purpose seasoning, granulated garlic, onion powder, parsley flakes, tomato paste, spicy brown mustard to the prepped chicken thighs. Mix well and you are set.

Cooking the Caribbean Chicken Stew

In 4 simple steps you will have the most delicious Caribbean Chicken stew. First step: Add some oil to a hot pan on high heat and when it is hot, add the seasoned chicken in a single layer. Work in batches if your pan is not large enough. You don’t even need to let the chicken marinate. Just season and move to the pan.

Cook for a for 3 minutes, then flip and continue to cook until both sides of the chicken gets a good sear (about another 2 minutes).

The second step in this easy Caribbean Chicken stew recipe is to add the coconut aminos. Pour it over the chicken, mix it in and continue to cook uncovered for another 2 minutes, stirring often.

Next add the water, bring to a boil, then cover and continue to cook for 5 minutes or until the chicken thighs are cooked all the way through.

The liquids in the pot will reduce down to a natural semi-thick dark sauce, flavored by all of the dried seasonings.

Adding additional salt to your dish

All coconut aminos are not created equal and some are a bit saltier than others, so I recommend waiting until the chicken cooks and then taste the dish and add more salt if needed.

Substitutions & Variations

• Browning. If you don’t have coconut aminos and use refined sugar in your diet, you can use 1 teaspoon of browning + 1 tablespoon of brown sugar in this dish. Add this in where you would add in coconut aminos in the recipe.
• Another Alternative to Coconut Aminos. You may also substitute the coconut aminos in this recipe for 1 tablespoon of cassareep and 1 tablespoon of brown sugar.
• Fresh Herbs. You can substitute the dried herbs for fresh herbs. Use 1 diced onion, 4-5 cloves of garlic, 2 large tomatoes and about 1/4 cup of freshly chopped flat leaf parsley instead of the dried seasoning, if you like. But that is so much extra work, so why would you?
• Add Veggies. You may also add about 1 lb of diced potatoes, a carrot or two or even a hand full of spinach to this dish.

Equipment

• Large Bowl: Use this to season and contain the raw chicken.
• Large Skillet/Wok: To cook the brown stew chicken. I am using a wok type pan, that conducts high heat well and delivers great results every time. 

Storage

Store leftover brown stew chicken in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over medium-low heat until warmed through. You may need to add a splash of water to add moisture to the dish.

Frequently Asked Questions