16/08/2026
🇯🇲 Ohsophlavourful Brown Stew Chicken
INGREDIENTS
1kg skinless chicken thighs
Chicken seasoning + Aromat
Garlic & onion powder
Paprika + mixed herbs
Pimento/allspice
4–5 garlic cloves + fresh ginger
Onion + spring onions
Fresh thyme
Bell pepper
Scotch bonnet
1 tbsp browning
Green seasoning (optional)
2 tbsp ketchup
Carrots + potatoes (optional)
Water or chicken stock
Oil
METHOD
Season chicken with everything except ketchup, carrots & potatoes. Marinate for at least 2 hours, but overnight is best.
Scrape the fresh seasonings off the chicken and set aside. Brown chicken in a little oil for about 5 minutes per side until deeply browned. Remove and set aside.
Fry the reserved seasonings in the same pan, then return the chicken. Cover and cook for 5–10 minutes, allowing the chicken to release its own juices.
Add enough water/stock to almost cover the chicken, then add ketchup, thyme and Scotch bonnet. Cover and simmer for 20 minutes.
Taste the gravy and adjust the seasoning if needed. Add carrots and potatoes, if using, and cook for another 15 minutes or until tender.
Remove the lid and reduce the gravy for about 5 minutes until thick and rich. Remove the thyme and Scotch bonnet before serving.
CHEF’S TIP: Don’t rush the browning! That deep crust gives your stew its beautiful colour and flavour. And don’t add liquid too early — let the chicken create its own juices first!
Serve with rice & peas, basmati rice, plantain, steamed cabbage, salad/coleslaw, mash, ground provisions or mac & cheese.
