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Jamaican Brown Stew Chicken
  • One 5-pound (2.25kg) chicken
  • 2 tablespoons (30ml) fresh lime juice, from 1 to 2 limes
  • 2 tablespoons (30ml) Jamaican browning sauce, such as Grace or Gravy Master brands, divided
  • 1 tablespoon (15ml) Chinese dark soy sauce
  • 2 ½ teaspoons (8g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons (45ml) neutral oil, such as vegetable or canola
  • 1 medium yellow onion (8 ounces; 225g), peeled, halved, and sliced ¼-inch thick (about 2 cups)
  • 1  medium red, orange, or yellow bell pepper (6 ounces; 170g), cored, seeded, and sliced ¼-inch thick (about 1 ½ cups)
  • 3 plum tomatoes (about 9 ounces; 255g total), cored and diced (about 1 cup)
  • 3 scallions (1 ounce; 30g), ends trimmed, white and green parts sliced crosswise ¼ inch thick
  • 3 medium garlic cloves, sliced
  • 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons (5g) cornstarch
  • 2 tablespoons granulated sugar (1 ounce; 30g)
  • 1 whole Scotch bonnet pepper (optional, see note)
  • 5 allspice berries
  • ¼ cup ketchup (1 ounce; 30g)
  • White rice, rice and peas, and/or cooked cabbage, for serving
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