Boneless Brown Stew Chicken is a quick and easy, Whole30 and Paleo version of the classic Caribbean Stew Chicken recipe. This tender, saucy chicken is sauteed in a savory sauce and makes for a delicious dinner entree in just 30 minutes.
Guyanese Brown Stew Chicken
Brown stew chicken, (also known simply as chicken stew if you are Guyanese) is a staple in Caribbean cuisine. I make it often using my Chicken Stew recipe found here but if you have dietary restrictions, this Whole 30 brown stew chicken is a tasty alternative.
To make this recipe Whole30 and Paleo, traditional browning sauce (caramelized brown sugar) is replaced with coconut aminos.
Why You’ll Love This Brown Stew Chicken Recipe
- Easy Prep: This recipe is easy to follow and the chicken cooks quickly. Serve it with rice or sides for quick weeknight dinner option.
- Kid Friendly: It’s easier to serve children boneless chicken. I get zero complaints from the kids when I serve this dish up, and that’s a win-win for me!
- Flavorful: Once the chicken cooks, you are left with a stew of chicken thighs sitting in a thick and slightly sweet brown gravy that is undeniably delicious!
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 island has its own version.
This recipe is made Guyanese style and Whole 30 approved.
Ingredients for Brown Stew Chicken
I love searing the chicken on high heat to lock in all of the flavors from the herbs and spices, then I add the coconut amino teriyaki sauce, and some water, cover the pot, and let it cook. If you don’t have the coconut aminos teriyaki sauce, just use more regular coconut aminos.
- 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.
- Cooking Oil: Use avocado oil or similar oil to brown the chicken on both sides.
- Coconut Amino Teriyaki Sauce: You can substitute with regular coconut aminos.
- Salt: Added to taste.
- Water: This is the liquid base of the brown stew sauce or gravy.
Brown Stew Chicken Seasoning
- Granulated garlic or garlic powder
- Onion powder or granulated onion
- Parsley flakes
- Tomato paste
- Coconut aminos
- Pinch of cayenne pepper, optional
See recipe card for quantities.
How to Make Brown Stew Chicken
Season Boneless 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!
Do not be afraid of overcooking the chicken thighs. Unlike chicken breasts, chicken thighs will not dry out, the fibers will just break down further and it becomes more tender the longer you cook it.
Add Coconut Aminos Teriyaki Sauce
When I first made this dish there was only one coconut aminos teriyaki sauce on the market. It was the coconut secrets teriyaki sauce. The sauce is thick and sweet and doesn’t taste like traditional teriyaki sauce.
It does however taste like Caribbean browning or burnt sugar. That is why I added it to this recipe. However, it is sometimes hard to get so I just double up on the regular coconut aminos.
Don’t use a coconut teriyaki sauce that has sesame oil in the ingredients. It will change the intended flavor of this dish.
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 tasting the dish, then adding more salt if needed. Originally I added salt when I seasoned the chicken but once when using a new brand of coconut aminos, my dish was so salty that I needed to add lots of vegetables to balance out the taste.
It was still a delicious dish, but I don’t want you to have this experience. So to play it safe add the salt towards the end, if needed.
I love to garnish the brown stew chicken with a little dusting of parsley flakes and cayenne pepper for a little heat!
Substitutions & Variations
- Browning. If you don’t have coconut aminos and are not on Whole30 or following a Paleo diet you may use 1 teaspoon of browning and 1 tablespoon of sugar as a substitute.
- Another Alternative to Coconut Aminos. You may also substitute the coconut aminos in this recipe for 1 tablespoon of cassareep (if you are on Whole30 or a paleo diet, you will need to ensure that your cassareep is 100% with no added sugar).
- Fresh Herbs. You can substitute the dried herbs for fresh herbs, this is traditionally how brown stew is cooked. 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.
- Add Veggies. You may also add about 1 lb of diced potatoes and a carrot or two 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
Brown stew chicken and chicken stew are flavored differently. The main components of traditional brown stew chicken are browning, bell peppers, and scotch bonnet peppers. Chicken stew may include browning but is seasoned with dried herbs and seasoning.
Most brown stew sauce recipes are made with browning. However, this recipe uses coconut amino teriyaki sauce and water for a paleo-friendly version of the traditional Caribbean dish.
Brown stew chicken isn’t very spicy. It has more of a rich, savory taste. You can add peppers if you’d like a spicy dish.
Boneless Brown Stew Chicken
Equipment
- Large Bowl
- Skillet or Wok
Ingredients
- 2 lbs of boneless skinless chicken thighs cut into 1 inch cubes
- 2 tablespoon of avocado oil or similar oil for cooking
- 1/4 cup of coconut amino teriyaki sauce (can substitute with regular coconut aminos)
- Salt to taste
- About 2 cups of water
To season the chicken:
- 1 teaspoon of granulated garlic
- 1 tablespoon of onion powder or granulated onion
- 1/2 tablespoon of parsley flakes
- 1 teaspoon of tomato paste
- 1/4 cup of coconut aminos
- Pinch of cayenne pepper optional
Instructions
- 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 high 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 on high heat for 5 to 10 minutes or until the water cooks down. After 5 minutes you can uncover the pan to allow the water to cook down faster.
- Once the water cooks down, add the teriyaki sauce or another 1/4 cup of coconut aminos if you don't have the coconut teriyaki sauce and cook for 1 to 2 minutes.
- Taste the dish and add salt, up to 3/4 teaspoons if needed.
- 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 gravy.
- 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!
Notes
- If you don’t have coconut aminos and are not on Whole30 or following a Paleo diet you may use 1 teaspoon of browning and 1 tablespoon of sugar as a substitute.
- You may also substitute the coconut aminos in this recipe for 1 tablespoon of cassareep (if you are on Whole30 or a paleo diet, you will need to ensure that your cassareep is 100% with no added sugar).
- You can substitute the dried herbs for fresh herbs, this is traditionally how brown stew is cooked. 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.
- You may also add about 1 lb of diced potatoes and a carrot or two to this dish.
- Do not be afraid of over cooking the chicken thighs. Unlike Chicken breasts, chicken thighs will not dry out, the fibers will just break down further and it becomes more tender the longer you cook it.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Rolland Says
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?
Althea Brown Says
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.
Rolland Says
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)
Althea Brown Says
Awesome. So glad got the pop up message! Thank you for reaching out.
Althea Brown Says
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.
Melanie Says
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!
Althea Brown Says
Yummy. Thanks for sharing
SKT25 Says
Step 6
Simone Says
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!
Monique L Says
I used your delicious recipe and only added Butter Beans and hot peppers ???? Quick easy and tasty. Thanks ????
Rolland Says
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!!
Althea Brown Says
Add it all in with the chicken just like you would with the dried spices. Check out my Chicken Stew Recipe to see how.
Rachel Says
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!
Pat Says
That was my experience as well. Also a little confused about how to get a sear on the chicken when it starts in a half cup of liquid. I got the oil good and hot but then basically boiled the chicken in the aminos for 10 minutes. I only added one cup of water because it was already so soupy, and the water obviously isn’t going anywhere when you cook covered. Basically it started a soup and ended a soup. The chicken was plenty flavorful though on its own without the soup part, so I just mixed it into some brown rice which was really pretty good and the chicken was very tender. In the end I was glad we didn’t have a sauce because the liquid was a bit salty for me and I was glad to be able to leave it behind in the pan.
Althea Brown Says
I’m sorry this was your experience. I make this recipe so often, cooking it on high heat in a wok type pan and it cooks down and browns/sears every time. Here’s how you can adjust it if you want to give it another try. Don’t add the coconut aminos to the raw chicken when seasoning the meat. Just add the other ingredients. Then add the seasoned chicken to your hot oil. Let that brown for a bit then add the coconut aminos and follow the other steps to cook to your liking. I do need to adjust my wording in the recipe around the sauce though. It’s not really a thick sauce but more of a loose gravy that thickens a bit more as it cools. Some coconut aminos are saltier than others which maybe why your liquid was salty. Thank you for trying the recipe and taking the time to leave a review.
April Says
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!
Althea Brown Says
Yummy. Thanks for sharing.
Jaime Says
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!
Althea Brown Says
Thank you so much for sharing
Yeli Says
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.
Althea Brown Says
Thanks for sharing
Kristen Says
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?
Althea Brown Says
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.
Nicholette Says
Easy and Delicious!!!
Althea Brown Says
Thank you
Alexa Says
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!
Althea Brown Says
Glad you enjoyed it and thank you for sharing.
Althea Brown Says
Glad you enjoyed it.
Alyssa D Says
My family and I loved this recipe. Especially my 5 year old picky eater. The flavor is fabulous. Easy to make!
Althea Brown Says
Aww thank you for sharing. It’s definitely kid approved.
Maria long Says
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!
Althea Brown Says
Amazing. When the kids approve it’s a winner.
Stephanie Says
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.
Christina McKinney Says
I’ve made this dish twice in a week because I can’t keep it long enough in the fridge! It is so so good.
Althea Brown Says
Thank you so much. I made some yesterday and I am eating the leftovers right now ????
/ Says
A tad confused on terriaki/amino acids and how much and when To add.
Is it 1/2 cup with seasonings and set aside with chicken Step 1 and then additional 1/4 cup after water cooks down Step6?
Trying tonight- thank you
Althea Brown Says
Hi I’m so sorry I missed this comment. I was having an issue with spam comments and it got buried. You are right. 1/2 cup of coconut aminos to marinate the chicken and then 1/4 cup of coconut aminos teriyaki sauce while cooking. You may also use more coconut aminos in place of the teriyaki account.
Jill Says
Tried for the first time tonight! Such good flavor. My husband, made this with 1/2 cup less liquid because he thought it would be too much liquid. It was delish but not saucy like it’s supposed to be. Can’t wait to make it as written. Thanks!
Althea Brown Says
Yummy. You’ll love it even more when it’s saucy.
Kristen Says
We made this for dinner last night and it was so tasty! Reminded us of the Huli Huli chicken we get from a local Hawaiian restaurant (Hawaiian Bros). Next time I will marinate the meat if time allows. We served over jasmine rice, can’t wait for the leftovers!
Althea Brown Says
Yummy. Thanks for sharing.
Blair Says
Do you think you could throw this all in a crockpot to set and forget?
Althea Brown Says
Yes you could easily
Ashley Says
This is an incredible recipe that has turned into a frequently cooked one in our house! It rivals takeout, on and off of a whole 30! Thank you so much for a new family staple!
Althea Brown Says
Yay. Thanks for sharing. ❤️❤️
Victoria Says
This was delicious. Enjoyed by all the family and super easy to make. Taste explosion!
Caren Seal Says
Better than any takeout and brings me back to home cooking! So good and simple!
Nicole Says
Could I just dump all this in the instant pot??
Christine Crompton Says
Must remember to double the recipe because we enjoy it so much!