Description
This Brown Stew Chicken recipe offers a flavorful and hearty Jamaican-inspired chicken stew featuring marinated chicken thighs simmered in a rich, spiced brown gravy with an array of vegetables. Perfectly tender and aromatic, it’s a comforting main course ideal for family dinners or meal prep.
Ingredients
Scale
Marinated Chicken:
- 2 pounds boneless chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried chipotle flakes
- 1 tablespoon avocado oil
Brown Stew:
- 2 tablespoons avocado oil
- 1 sweet onion, diced
- 2 carrots, sliced
- 3 celery sticks, sliced
- 1 bell pepper, chopped
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Marinate the Chicken: Place the boneless chicken thighs in a large bowl. Add kosher salt, black pepper, 1 tablespoon coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, chipotle flakes, and avocado oil. Use your hands to rub and evenly coat the chicken pieces on all sides. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare to Cook: Remove the marinated chicken from the fridge and let it sit at room temperature for 30 minutes while prepping the vegetables and other ingredients for the stew.
- Brown the Chicken: Heat 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken and brown on both sides until golden but not fully cooked, about 5-7 minutes per side. Remove chicken from skillet and set aside, covering to keep warm.
- Sauté Vegetables: In the same skillet, add the diced sweet onion, sliced carrots, sliced celery, and chopped bell pepper. Sauté for about 5 minutes until vegetables soften.
- Add Spices and Flour: Stir in the coconut sugar, smoked paprika, dried thyme, and gluten-free flour into the vegetables. Mix thoroughly to combine and lightly cook the mixture for 1-2 minutes.
- Simmer the Stew: Return the browned chicken along with any accumulated juices back to the skillet. Pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce to very low heat. Partially cover the skillet and let simmer gently for 30 minutes until the chicken is fully cooked, tender, and the gravy has thickened.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently over medium-low heat with a splash of water until hot.
- To make in a slow cooker, brown chicken and vegetables, then cook on low for 4-6 hours.
- For a heartier stew, add diced potato or sweet potato during simmering.
- Serve with traditional Jamaican rice and peas for an authentic meal.
- Garnish with chopped cilantro, lime wedges, or fried plantains for added flavor and freshness.
- Stir in baby spinach at the end for extra greens.
- For more heat, substitute chipotle flakes with finely diced habanero or scotch bonnet chili.
- Add 1 tablespoon soy sauce and a dash of Worcestershire sauce for deeper flavor and color.
