Jamaican Brown Stew Chicken Recipe

Today, this recipe is best known as Jamaican Brown Stew Chicken, but in my time it was called Fricasseed Chicken. Either way, it’s the same thing: chicken browned and simmered in a richly flavoured gravy. Here I show you how easy it is to make Brown Stew Chicken! If you’re using whole chickens, go to my video to learn How to Cut a Whole Chicken into perfect pieces for this dish.

We Jamaicans like to season our meat before cooking it. In my case, I like to season it the night before, if possible, to give the herbs and spices time to infuse into the meat. If you don’t have time for that, I do suggest that you let the chicken marinate in the seasonings for a least one hour before frying.

Though you can bake the chicken in the oven instead of browning it on the stove, I don’t think you get the same depth of flavour, so I prefer to do it old-style by browning it first. That’s because all the stuff left in the pan after you fry the chicken is the magic in the gravy. My secret (that I’m lovingly passing on to you) is to include 2 teaspoons of sugar with the chicken seasonings — it’s such a secret I forgot to mention it in the video … LOL. The sugar burns in the pan and not only adds flavour, but gives the gravy that rich dark colour!

Brown Stew Chicken Ingredients

3lbs Chicken, cut in pieces and skin removed

Chicken Seasonings:
2 tsp Salt
1/2 tsp Black pepper
2 tsp Sugar
3 Large cloves garlic, minced
2 stalk escallion (white part only), chopped

Cooking Tip 1: Wash the chicken and make sure to dry it with paper towel to remove any water before seasoning.

1/2 cup Cooking oil (for frying chicken)
1 Large onion, chopped
1/4 each, Red and Green bell pepper, chopped
1 Sprig of thyme or 1 tsp dried
1 tsp Pepper sauce (check out the best hot pepper sauce)
1 Tbsp Tomato ketchup
11/2 to 2 cups Hot water
1 tsp salt (to taste)

Cooking Tip 2: Before frying the chicken remove any pieces of escallion in the seasoning from the chicken or they will burn and make the gravy bitter


1. Season chicken with salt, black pepper, sugar, garlic and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.

2. Remove scallion and garlic from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.

3. Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.

4. Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.

5. Add chicken to gravy. Add 1/2 to 1 cup of hot water and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.

6. If the gravy is still watery after 30 minutes, remove the chicken and let the gravy simmer on Medium until it thickens. Then put the chicken back in the pan spooning the gravy over it and simmering for a few minutes to warm through.

Serve it up with steamed rice and vegetables or salad …, and some Fried Plantains, and you’re good to go!

Video Lesson: Gold Members click below to watch us make this recipe step by step.

Not a Legacy Cooking Club member yet? This recipe is just one of many delicious family recipes with video cooking lessons available in the Legacy Cooking Club community. Click here to learn more about other member benefits.

brown stew chicken
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  • Sarah

    Good job Ms. Fay, thanks for the recipe!!!

    • Mikhaila

      Ur amazing i cant stop now :))) !!! Thanks Ms Fay

    • Cidney

      Thank you Ms. Fay now I have made a day once every year I just make Jamaican food all day and if you know Carlo Clifton tell her grand daughter Cidney Clifton loves her

  • Tia Lee

    Hi Fay greetings,

    Your website has helped me tremendously. I know the basics of Jamaican cooking for example. Making fried dumplings, plantings and boiled dumplings ect.
    I was the type of person that never liked to stay in the kitchen when my mom or grandmother was trying to show me and it’s hurting me now. Your recipes are easy to follow and my family loves what i have made so far. can you do a video on liver and bannas . Thanks again Tia Lee

  • Diane Rodriguez

    Hi Faye

    The whole family enjoyed this recipe and will definitely be cooking again. So easy to achieve with the Video.



  • Keisha

    Listen, this was the best, I added molasses instead of sugar, but it was soooooooooooooooo good. My husband loved it. MY KIDS EVEN ATE IT and they don’t eat anything.

  • fay

    Do i use the breasts with the 3lbs chicken or dark meat only thxs. Loooovvveee ur website

  • Joe bloggs

    Made this today and it tasted incredible. Many thanks for the superb recipe and please keep doing what you’re doing!

  • Marissa

    I’m trying this recipe tonight! i cant wait to see how it comes out.

  • Dawn

    I just made this it was amazing,!!!! i never cook with bell peppers so thought i wudnt enjoy it but it was gorgeous, and u were right about the sugar!! , thank you so much for sharing. i thought i was over chicken but not anymore xx

  • fay

    Hi fay goin to make brown stew chicken today one question do i keep the chicken skin on….my parents are jamaican i have 5 sis so they kept me out the kitchen….I’ll let you know how it turns out…

  • Ronda

    You are so lovely ! This recipie was the bomb. My husband said my cooking tasted different…in a good way! Your site has truly given me the knowledge I was looking for to become a better cook and try something new. I feel like an iron chef in the kitchen when I follow you. Thanks so much for sharing !

  • fay

    I made this last sat it was delish….my friend said it taste like jamaican restaurant food…thc u soooooo much fay. God bless u with good health & much favor….

  • Kim

    I can’t wait to try this recipe. Thank You!

  • lisa

    You’re a great teacher Ms Fay your videos are the easiest I’ve seen on youtube keep up
    the great work God bless You : )

  • Christa

    Thank you Ms. Fay for this recipie. I have tried many different ways to cook brow stew chicken and I love ths one the most..tastes like restaurant quality..Love Love Love !!!!!!

  • Jay

    Thanks Fay

    I came across your site to see if there are different styles to my own and I am about to try your recipe. I never thought of using sugar so here we go.

    Must say keep up the good work and this site is now on my favourites 🙂

    For the record you remind me of my mother, only she is a smallie, my father is Jamaican.

    God bless

  • Yanique

    Hi Ms Fay,
    Thank you for sharing your recipes, I’ve enjoyed all the ones I’ve tried so far. I grew up in Jamaica and I’ve always used a little bit of browning when making this type of chicken. For this recipe are you substituting the browning with sugar or do you always use sugar? Thanks.

  • Treya

    What is pepper sauce and is there an equivalent that I can purchase if it is not available?

  • Lucy

    So thankful for finding your site Fay. Tonight I made your Brown Stew Chicken, Rice & Peas and your Coleslaw. All were such a hit. Thank you thank you thank you! x

  • Dwayne

    This is a very good recipe. I made it for some friends and they said the food was TUN Up! (That means very good by the way) . I appreciate that you take the time to post these recipes because they are very good and I can tell that you cook your food with love and every jamaican knows that a dish that isn’t made with love can never taste good. Thank you again!

  • kerryann

    Mmmnnh….yummy…thats how we yawddy do it….

  • Chasity

    I used your recipes to make brown stew chicken & rice and peas, steamed cabbage and fried plantains. I never made brown stew chicken or rice & peas, but thanks to you they both turned out fabulous. My boyfriend was very impressed, as a matter of fact I think it was better than we get from the Jamaican restaraunts. Thank you so much, I will be making these again!!!

  • Ree

    Thank you so much for sharing my family loved it. Bless you!

  • Janice Hodges

    Thank you Ms. Fay. I love your videos because they are precise and to the point without a bunch of small talk that don’t make no sense. Plus, your kitchen is the cleanest of all the videos I’ve seen. I’d eat your food any day. Thanks again

  • Jason

    Hi, thanks for such great recipes. I’ve tried the banana bread just yesterday and I gotta say it was one of the best I’ve tasted!

    Can you tell me how much ‘a cup’ of water is in millilitres please. I’m from the uk.


    • Cook Like A Jamaican

      Hi Jason,
      Glad to hear your banana bread turned out lovely. Thank you for trying my recipe. One cup of water is equal to 250 mL. Blessings, Fay

  • lynval

    Going to give this recipe a try today for first time, cant wait!. Never realized how simple this dish was because it taste so good. excited to see what comes of it.

    Many Thanks

  • Plumpraisin

    This was Outstanding! I’ll be making this AGAIN and AGAIN! I have never been more pleased w/ a meal I have cooked before in my life. And I could not have done it w/out your tutelage. You have paid it forward w/ this site. Please keep the wonderful recipes coming & stay encouraged.

  • Petra

    Made this today for Sunday lunch. Yum. Only problem is that I may not have taken out enough oil after frying the chicken so it was a bit oily. Next time I will take out more oil. Overall great dish.

  • Tessa

    This was delicious! My husband is Jamaican so I am trying out new recipes for him, and for my son to learn about the culture as well. This is the first of your we have tried and loved it! My husband said it was great and my 3 year old son couldn’t get enough! I refrigerated for 3 hours this time, next time i will season and refrigerate overnight. But it was still delicious! Thank you for sharing your recipes. I will be trying one a week and will let you know how they turn out! Thanks from Vancouver, BC

  • coronamom@sbcglobal.net

    Can you use deboned chicken? And what type of hot sauce do you use?

    Thank you,

    • Cook Like A Jamaican

      Yes, you can debone the chicken and will still turn out lovely. I use West Indian pepper sauce. Any one made with scotch bonnet peppers will do.

  • Cheffrey

    Hi Fay
    Just wanted to know what pepper sauce do you recommend?

  • Roberta

    When do you add the sugar, is it in the marinate that is used on the chicken or do you put it in the sauce directly after you added the peppers and onions and water? I have heard people heat the sugar in oil first to brown it and then make sauce, is this okay too?

    • Cook Like A Jamaican

      As you’ll see above, the sugar is listed with the seasonings used to marinate the chicken. That way when you fry the chicken you’ll getting the “browning”. Blessings

      • Taylor Gomes

        Added the 2 teaspoons but my chicken was very pale. Didnt look like the picture at all.

  • Davieon

    I marinated my chicken while I was making beef patties for dinner. I cooked the brown stew chicken the next evening and my family loved it! So flavorful! Thank you Mrs. Fay

  • Andy

    Hi Mrs. Fay,

    How do you think this would do in a slow cooker? Love your recipes!!

    • Cook Like A Jamaican

      Hi Andy,
      That’s a good question. I think it would do well in a slow cooker. But if you want to get the flavour you may want to brown the chicken first. Timing is also important, if you simmer it too long it could turn to mush. Best of luck and let me know how it works out. Blessings, Fay

  • Lilly

    Thank you Miss Fay! I am Jamaican-born, but raised in America since age 10. I never learned how to cook the delicious Jamaican foods that my mom prepared, but I have sort of figured them out. It is wonderful to see these videos and know the “proper” way to cook all my favorites for my family.

  • James Jeffery

    Ms. Fay,

    My stepdad is Jamaican and my mom cooks a lot of Jamaican food. She learnt from his mother who lives in Jamaica. I’ve always loved my mothers Jamaican food, but shes never had the time to teach me. I love your videos and you’re such an adorable kind lady. Im cooking this tonight along with your rice and peas recipe and your dumplings recipe. I decided to use boned chicken thighs is that ok? Hopefully this comes out wonderful tonight. Jamacain food is probably my favorite food on the earth. So raw, yet so tasty! Gordon Ramsy isn’t a patch on you Ms Fay. God bless and love to you and your family from the UK!

  • Lisa

    Love this!!! This has become a favorite dish in my home. Thank you so much for sharing your recipes.

  • littleokie

    Whaa! Thanks for the memories! I lived on the island of St.Croix for a while (13 years) and have missed the People, food and rum. Your stewwed chicken recipe is excelent. Haveing curried shrimp tommorrow. On the hunt for some goat meat now! Dont think Ill find any saalltfish in the Texas panhandle though. Keep up the good work! Got a goat water recipe? Or some doubles? mmmm doubles.

  • Tee

    How would i prepare brown stew chicken with store bought browning sauce?

    • Cook Like A Jamaican

      M’dear why would you want to? All the flavour comes from browning the chicken in the pan. I use store-bought browning for colour only not flavour. Blessings, Fay

  • Shaye

    I just followed your recipe and made this for my family n they loved it!!! I’m a Jamaican American n some of the foods I enjoy when I visit Jamaica, we just didn’t know how to make. So glad I found you!! I will be making a lot more Jamaican food now!! Thank you soo much and God Bless you!!

  • Angie

    Delicious!!! Thankyou 🙂

  • Twaquita Scott

    Hi Mrs. I stumbled across your YouTube videos and seen more than a hand full of recipes I’m anxious to try! I’m only 28 and been cooking since I was 9 or 1o but lately I’ve lost intrest fromccooking the same ole’ which is bad because I have a husband and kids who love to eat. And around the house all we have been eating is a lot of nonsense with absolutely no effort and love 🙁 sad I know because I was always taught to cook from the heart and soul the flavors will warm and love you back. .. so with that being said your videos and recipes are just what I need to motivate me and fill the family with love plus I love jamaican food and have wanted not just any recipe but one’s that I could feel that certain love from and yours does just that. Im gonna try the brown stewed chicken tonight. It looks yummy . :-):-) by the way this is my 1sr ever jamaican recipe im very excited to try it out!!

  • Pamela Barrett

    Thank you so much Fay! I’ve tried a few of your recipes and each one have turned up perfect. I’ve also added a half of a fresh tomato to the stew. I hope that will be ok. My stew chicken is simmering while I’m typing this and my family is hungrily waiting for the feast. Keep up the good work and thank you again!!

  • Pamela Barrett

    Verdict from my family: DELICIOUS!!!!!!

  • Ericka Allen


    I am so excited about this dish. I have a family of five and they are all boys so I must get this right. 🙂 Question, do I need to add any more sugar after it marinates? I am making this right now.

    Happy Holidays!!!

  • Lindsi

    Ms Fay, My goodness this is so delicious. It is now my favourite dinner EVER. Made it for guests twice since I stumbled across it – clean plates allllll round. I always heard of Brown Stew Chicken and now I can make it for myself.
    Yum. Thank you. Home cooking at its finest.

  • Pamela

    A great BIG thank you to you Ms Fay. Just served the brown stew chicken for dinner tonight … FABULOUS!!! They say a picture is worth a thousand words … well then your video is worth a million! You keep it simple … yet foolproof. I am also SUPER excited to find the ginger beer recipe … that will be my next Jamaican adventure. We had a small home-style Jamaican restaurant that closed in my town a little over a year ago, she made the BEST ginger beer. Never thought I’d get to taste it again .. surprise, here it is! What a fabulous legacy you are creating! Your family is truly blessed to have a lovely talented lady such as you to lead them in the kitchen as well as in life. Be well. Pamela

  • Catrice

    Mrs. Fay, I am so glad you have this posted recipe for us. It brings back very found memories of my Great Auntie from Grand Cayman who used to make this for myself and my siblings quite often as she took care of us during our upbringing in the 1970’s and 80’s. She did not include the ketchup or scallions (due to frugality and lack of access, we rarely had scallions in our home in the 70’s but we did have lots of regular onions) nor pepper sauce (the little ones could not handle the heat very well). Outside of that this is the recipe and extremely similar to her version of how she cooked her stew chicken.

    Thank you for bringing back fond memories of caribbean food and someone I loved so dearly.

  • Antti

    Hi Fay! Thank you for this recipe. I cooked this today and it was very nice.

  • Fran from Bronx, NY

    Can one use instead of ketchup, tomato paste or sauce? Brother doesn’t like the taste of vinegar in ketchup.

    • Fay & Angela

      No problem. If you want to use a substitute I suggest the tomato paste. Fay

  • Chima

    Ms. Fay…honestly, before I made this recipe I had almost given up on cooking chicken. It always came out dry and disappointing. But I made this recipe last night and it was absolutely DELICIOUS!!! Everyone loved it. Thank you so muchhhhhhh 🙂

  • Marguerite

    Dear Fay

    I love your recipes, mostly because they are a reminder of what I used to make in Jamaica as a young bride, and I love the little twists and improvements that you make as well as the helpful hints. I made this fricaseed chicken at my News Years Day get together this year, along with your coleslaw. Both were loved by all.

    Thank you for beiing an important part of my life!

  • Marguerite

    Faye – I also made your MightyMac and Cheese and although my kids and grandkids love my mac and cheese, it was the first time I was asked for the recipe!

  • Momof2

    Delicious! Thank you Faye for the wonderful recipes!

  • Michelle Parson

    I cooked brown stew chicken the other Sunday for Sunday dinner. Now this is not a dish I would normally cook on a su8nday. Being British I have gotten into the habit of cooking a traditional English Sunday Roast with some Jamaican side dishes. But as I has some left over seasoned chicken pieces in the freezer I decided to brown stew them. Licious my friend Finger licking licious. Hey Fay thanks for tip regarding the hot water. I will remember that for next time.

  • Damion Jones

    Great recipe just tried it,a also added vegetables taste great.

  • winston

    im going to try to make brown stew chicken using your recipe, hopefully it will be as awesome in texture, flavor and the right tint as yours comes out on screen, although i may have to skip the pepper sauce my in-laws and wife aren’t really big on spicy foods as i am.

  • Wendi

    I cooked this and it come out beautiful really nice whole family loved it thank u Faye for your wonderful dishes so happy I found your site xxxxx


    Hello Faye, thank you so much for sharing your delicious recipes with the world.

    I’ve jugs tried your stew chicken recipe and for some reason the gravy never thickened. It was oily/watery. But the taste was very good.

    Can you advise on how to thicken the sauce? Thank you..

    • Fay & Angela

      Hi Lorie,
      I’m sorry to hear your chicken didn’t work quite right. If you followed the recipe to a T it should’ve been fine. If it happens again mix 1/2 tsp of corn starch in 1/4 cup of cold water and stir into your gravy then bring it to a boil to thicken.

  • BB

    Dear Fay,
    Thank you so much for this recipe, I made it with your rice and peas recipe for dinner. My husband so loved it and so did I. I am not Jamaican but just wanted to cook something different, it was worth my while. Will be trying some other recipes of yours. Thanks for sharing X

  • Nancy

    The chickens at my grocery store are much larger than what you cook. Would you chop them into smaller pieces or just have larger serving sizes?

    Thank you very much for sharing your knowledge with us. My new friend is from Kingston. I want to make a meal that will make him smile!

  • shana

    Hi FayI am cooking the brown stew chicken for Sunday dinner tomorrow but I only have chicken wings..can I use wings instead and it still come out good????

    • Fay & Angela

      Hi Shana,
      Chicken wings will do just fine. Though they don’t need to be simmered as long. How did it go? Fay

  • shely

    hi could you please tell me if you use boneless chicken or chicken thighs/wings?

    • Fay & Angela

      Hi Shely,
      In this recipe I used a whole chicken cut into pieces. The timing for the recipe is for chicken with bones. The simmering time is important to creating a flavourful dish in this case. Enjoy, Fay

      • shely

        Thank you, fay I’m cooking this tmz for my mum but I’m using thighs as didnee your msg till now, will let you know how it goes!


    I just made this for dinner, looking good, can’t wait to eat. Ms. Fay I did cook chicken in oven but on a sheet pan, so all the juice still flavored the sauce. I remember my mother use to cook stew chicken a lot in Jamaica and when we came to the states when I was a little girl… Have not made it myself in years. Glad to find your web-site to remind me the good old days of Jamaican cooking. Will be using many of your recipes in the future….Thanks Much Blessings your way….Lorna

  • Alicia

    I’ve been cooking your rice and peas recipe since stumbling across it about a year ago. My husband was thoroughly impressed and my children just love it! Since being pregnant this time around, I’ve been craving stewed chicken and had yet to find a restaurant that helped with the craving, everything seemed so bland. Today after browsing through recipes I came across this and saw how simple it looked and tried it out. It was the most delicious chicken recipe ever. I found it to be a tad spicy for the younger ones so I just added a drop of ketchup into theirs, mixed and it seemed to work. I can’t wait for my husband to get home and try it as well! With my verdict, I’ll be making this as a staple from now on! Thanks so much Fay!

  • CaLeathiea

    Hi! I am eager to try this recipe but I am a little hesitant because it calls for the pepper sauce and I will be feeding my little ones. If I choose to opt out using that, will it still be flavorful? Or is the pepper sauce so mild that it won\’t necessarily be spicy enough for them to tell? I don\’t want it to be bland but I don\’t want the chicken to be too spicy for them to eat either. What are your thoughts?

    • Fay & Angela

      I’m not sure how young your children are, or what pepper sauce you’re using; both can make a difference. To be on the safe side omit the pepper sauce. It will be just as flavourful just less spicy. Blessings, Fay

  • Asia

    I love your website. My children ask me to make the chicken over and over again.

  • Linda

    I have just bumped into this and I want to try out your recipes (All of them). Can I use chicken breast to make the stew as my husband hates bones? will the timings differ?

    • Fay & Angela

      Yes Linda, you can use chicken breast, but be careful not to overcook or it will be very dry. Consider removing the chicken while you simmer the sauce then put it back in the pot when it has thickened. Fay

      • Linda

        I cooked this yesterday and it was Jamaizing!!!

  • Jo

    Hi Fay,This will be my first attempt at cooking Jamaican food and just wanted to ask some advice.Can I use skinless boneless chicken thighs and if so how many would you recommend? Do I slice the scallion? and would I be able to cook this earlier in the day and reheat it late in the day?Many thanksJo

    • Fay & Angela

      Hi Jo,
      Yes you can use chicken thighs. This recipe calls for 3 lbs of chicken; it doesn’t matter what parts of the chicken you use. Just buy enough thighs to equal 3 lbs. Yes you need to chop or slice the scallion. Enjoy!

      • Jo

        Hi, thanks for your reply. Can I make this ahead of time and reheat?
        Thanks again

  • karla

    Hi Fay,Thank you so much for sharing your recipe it is one of my personal favorites, I enjoy it so much that I’ve decided to make it for the adults at my daughters birthday party. Only thing is there will be 20 of us could you tell me how to alter the recipe please, i usually use chicken thighs when making it.

    • Fay & Angela

      Hi Karla, I usually recommend doubling a recipe by making it twice in two separate pots. I find that it’s the surest way to success.Fay

      • karla

        Hi thank you for replying,we had the party early so I didn’t see your reply so I multiplied the recipe by 4 and cooked it in a big pot.
        Everyone loved it and came back for seconds. I will definitely try separate pots next time as most of the gravy was absorbed by the chicken.
        Thank you

  • nell

    I am really struggling with Jamaican cooking! The chicken was good,but my son said it didn’t have that “Island flavour”!! Since we are not Jamaican,I am not sure what he means! He usually goes to small Jamaican restaurants and has become hooked on Jamaican food!! He actually brought some home and it was excellent! True that my Jamaican chicken was not as good!I I am going to give it a last try!

  • Benita

    Do I need to batter the chicken in flour before frying?

    • Fay & Angela

      Hi Benita,
      Flour is not an ingredient in this recipe. If you want, check out our Jamaican Fried Chicken recipe which does use flour.

  • Jessica

    Hello, this is delicious and my son loves it ! However my gravy is still quite watery and i dont have cornstarch to thicken it up, is there anything i could do? Thanks

    • Fay & Angela

      Hi Jessica,
      If you don’t have cornstarch, remove the chicken when it’s done and and let the sauce simmer until it thickens. Then add the chicken back to the pan. Fay

  • Everett

    Made this recipe for dinner last night and it was great! It’s going to make the rotation. Thanks!

  • Brad

    Mine turned out watery/oily too… not sure where I went wrong? I keep re-reading the recipe but can’t figure it out.

  • Jane

    i am doing the brown stew recipe it looks lovely.’ i’m marinating my chicken today and will cook tomorrow. i love curries stews and rice dishes.

  • Karen

    Hi FayThank you for this site, as I have forgotten a lot of recipes my mum had taught me. She passed now 20 yrs. I am going to try the brown stew chicken tonight. Good luck in spreading the word in cooking!!

  • Cynthia

    I have all way want to learn how to cook Jamaica cuisine and now with your help I can Thank you Cyntho

  • Misha

    Hi Fay I tried your brown stew chicken this evening for my dinner. It was delicious!! I made a few variations but your recipe is a great guide for me. The fragrant smell of this dish is still lingering in my house. Love it. Many thanks for posting this recipe. God bless you.

  • Jamaica My Way

    I’ve had brown stew chicken a million different ways and they’re all so amazing. Every Jamaican cook has their own version but THIS ONE is SO easy! I wasn’t in my kitchen for half a day creating this masterpiece. Loved it! And will be featuring it on my blog tomorrow.

  • Erica

    Thank you for the recipe! I will try it tonight and let you know how it goes. Im half Jamaican, so ive been exposed to Jamaican cooking all my life, but ive always been into sports and never learnt how to cook! lol Im that im older I realized it\’s about time to learn, so wish me luck!

  • Tia

    I felt Jamaican after I made this meal lol. It was sooooo delicious! I used chicken breast, cut into bite size pieces. And I didn\’t have any thyme on hand so I used a little of my Carribean Jerk seasoning by McCormick which has some of the spices in the recipe and it turned out great!!! Great job on this recipe! My family murdered their plates and wanted seconds 😉

  • Viviani

    HiI came across your banana fritters and remembered the ones my mom made for us in india. She used slices of ripe banana and wheat flour instead of all purpose flour. It was our fav evening snack .. Yum! I ve no idea of jamaican cooking but noticed that some dishes were similiar to indian ones.. Cant stop looking!

  • Kristine Hanf

    Just made this as a first time subscriber to your site. We visit my grandmother in jamaica once a year but had to cancel our trip this year. Boo. But we always have this when we are there. I added potato and butter beans to mine and served it with plain rice and salad. It was exactly what I was craving! I’m excited to try more recipies, so thank you!

  • Derol

    Thank you Ms. Fay for all the great recipes and direction. I have a 15 yr old daughter but my job has taken me across the country to Oregon where there is not a lot of Jamaican culture, but lots of fresh livestock. there is one West Indies restaurant by us but it is 5 hours away in Seattle, WA. Thus we had to learn to cook for ourselves if we wanted some Jamaican Cuisine. My Dad, Mom, and Grandmother are all from JA and have taught me a bit with cooking. However, they are all back in Florida and I am now trying to pass some of traditional foods i enjoyed growing up down to my daughter.

  • Bernice

    Greetings from Australia! Loved this recipe, very tasty and easy to prepare! My husband (whose parents are from Barbados and St Vincent) said it reminded him of his mum’s cooking. Looking forward to trying more of your recipes.

  • Derek

    Made this last night and it was awesome…the gravy was a little watery but still full of flavour…is there any way for me to thicken it up next time I try it ?

  • Ms Kia

    Omg!!! This recipe and the curry chicken came out perfect!!! I just started cooking but I feel like I been doing this forever. Its step by step and the measurements are on point! Its like cooking for dummies. Thank You Thank You!!

  • JamRockCC

    When I think of Jamaican cooking the first thing that comes to my mind is brown chicken stew. It was so delicious I wanted to lick the plate.

  • Devanie

    Your Stewed Chicken is delicious especially with the gungo peas and rice.Thanks for this website, everything is always so easy with your help.

  • jamesha

    TO FAY,

  • Ava

    I made this today. As others have stated, it was a little watery. I followed the directions as written, next time I think I\’ll just use half the amount of water suggested. Overall, I was pleased with the results. I\’ve tried quite a few of the recipes on this website and most have turned out great. Thank you Ms, Faye for a great website and resource.

  • Marilyn

    Hello Fay,I have recently come across your videos, and am thrilled to begin my Jamaican cooking journey with you! I have a quick question: I am making the brown chicken stew recipe today and wondered if I could substitute the pepper sauce with a fresh scotch bonnet? Or does that alter the flavour?Warm regards to you and your family.Marilyn

    • Fay & Angela

      Hi Marilyn,
      Yes, you can substitute the pepper sauce for fresh scotch bonnet pepper, which also has a beautiful flavour. Just be careful not to use too much. Start with 1/4 pepper (about 3 slices). Fay

  • Marilyn

    Hello again, I am making is stew recioe and it smells fantastic – second question as I asked one above – do you ever put allspice in brown chicken stew? Hope you have a chance to reply, Fay. Thank you so much,Marilyn

    • Fay & Angela

      Hi again Marilyn,
      No, allspice is not an ingredient I ever use in this recipe. Fay

  • linda

    Thank you for this recipe it was so easy and I love stewed chicken but never knew how to make it. I followed the recipe just as you said and it was great thank you again

  • Tommy

    I will try your brown stew chicken. I cannot smell or taste but your rescepie looks tasty. I’m tired of purchasing Jamaican dishes I’ll soon go broke.

  • Sophia

    Thanks for this recipe im going to try and make this tonight for my husbands birthday dinner hope it turns out wish me luck

  • Neisha St Juste

    What kind of sugar do you use, white, dark brown or light brown?

    • Fay & Angela

      Hi Neisha,
      In this case, granulated white sugar or brown sugar will do. Fay

  • Marie

    If you can get Pickapeppa sauce, that is the business for the overnight marinade, and PLENTY thyme!

  • Little Cooking Tips

    We just discovered your wonderful site through Yummly:) Excellent Jamaican recipe, very close to what we do for chicken with tomato gravy here in Greece. Delicious dish guys, bravo!
    Sending you lots of sunshine,
    Panos and Mirella

  • simon

    Hey fayJust tried your brown stew chicken. ..Absolutely amazing! ! Definitely a family staple now!! Thanks x

  • Victor

    The chicken is marinading as we speak so hopefully I won\\\’t mess up and my guests will be pleased. Lovely food and thank you very much for taking the time to do this video and share your expertise.

  • Mary

    Hi FayeI live in Toronto, Canada and love Jamaican food, so I\’m trying to learn to cook some myself. My favorite is stew chicken, but I like the red stew chicken. What\’s the difference between red and brown; and do you have a recipe for red stew chicken. Thank you… and keep doing what you\’re doing. Love it!

    • Fay & Angela

      Hi Mary,
      Thanks for reaching out. I’m not sure what you’re referring to as red stew chicken. I think in both cases it’s Brown Stew Chicken but perhaps you had a version that looked more red to you? Blessings, Fay

  • V

    Hi I tried loads of your recipes now an there all amazing so thank you for your help. One question on the brown stew chicken.. Do I use brown suga? As it didn\’t really brown the chicken however the gravy was delicious

  • Adam Abela

    Just about to season the chicken omg me and my family love this recipe and the curry goat is to die for just want to say a big thank you now I cook better than the Caribbean people in my family???