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.
- Caribbean Stew Chicken
- What you should know about this Caribbean Stew Chicken Recipe
- What is Brown Stew Chicken?
- Ingredients for Caribbean Stew Chicken
- How to Make Caribbean Stew Chicken
- Adding additional salt to your dish
- Substitutions & Variations
- Equipment
- Storage
- Frequently Asked Questions
- Caribbean Chicken Stew
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
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.
Caribbean Chicken Stew
Equipment
- Large Bowl
- Skillet or Wok
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon all purpose seasoning
- 1 teaspoon granulated garlic
- 1 tablespoon onion powder
- 1/2 tablespoon parsley flakes
- 1 teaspoon tomato paste
- 1 teaspoon spicy brown mustard (optional)
- 2 tablespoon avocado oil (or similar oil for cooking)
- 1/4 cup coconut aminos
- 1 cup Water
Instructions
- Prep the chicken thighs by removing any visible fat, then cutting them in half. Add your chicken thighs to a large bowl, followed by the all purpose seasoning, granulated garlic, onion powder, parsley flakes, tomato paste and spicy brown mustard (if you are using). Mix well and set aside.
- Add a large enough skillet to high heat (if using cast iron medium heat will do). When the pan is hot, add the oil and when the oil is hot add the seasoned chicken in a single layer. Cook for 3 minutes then flip and continue to cook for another 2-3 minutes.
- Then add the coconut aminos, mix in and continue to uncovered for another 2-3 minutes to combine the flavors of the coconut aminos with the chicken.
- Then add 1 cup of water, mix well and bring up to a boil. Then cover and reduce the heat to medium (medium low if using cast iron). Allow the dish to simmer for another 15 minutes or until the chicken thighs cook all the way through and are tender.
- The sauce will reduce down and become some what thick. Remove from the heat and serve your Caribbean Chicken stew with your favorite sides.
Notes
- Prep your chicken to your liking before adding the seasoning.
- 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.
- 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.
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.
Farine
Steak and Veggies Stir Fry (Whole30)
Gluten Free Pinwheels
Callaloo Cauliflower Cook-Up Rice
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.
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.
/ 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.
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 ????
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.
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.
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.
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.
Nicholette Says
Easy and Delicious!!!
Althea Brown Says
Thank you
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.
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
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
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.
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.
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
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