Go Back Email Link
Caribbean brown stewed chicken

Brown Stewed Chicken

The beating heart of the Caribbean, every mother cooks this, if you have never tasted this it will amaze you. There is nothing bland about this seasoned chicken recipe using methods imported from Africa
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine Caribbean
Servings 4
Calories 332 kcal



  • 1 small chicken Chop up a small chicken into serving size pieces, remove skin where practical, separate thigh and drumstick, wing parts and chop breast into 3, and back into 3-4 pieces. put in bowl with
  • 1 tsp dark soy
  • 1 tbsp soy
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium onion
  • 3 cloves garlic
  • 3 sprigs fresh Thyme
  • 1 inch chopped ginger
  • 2 tsp tomato paste
  • 2 small tomatoes chopped mix together and leave to marinade for at least 2 hrs or overnight


  • Heat 1 tbsp of oil in a wok medium heat with a good heaped dessert spoon of brown sugar. The sugar will get foamy as it melts. Ensure the sugar is caramelised, but do not let it burn, as it will taste bitter.
    Throw in chicken parts and stir swiftly to coat. Let simmer on high heat for a few minutes until the sauce generated is bubbling, and then lower heat to moderate and cover.
    After about 8-10 minutes add about a cup or so of water (usually I boil water and swirl it round in the seasoning bowl to get all the left over seasoning).
    Let it simmer for another 15 minutes, stirring every 5 minutes. At this point the chicken should be brown.
    Taste and adjust (check salt, add a tsp of dark soy and 1 tbsp of ketchup). Cook for another 5/10 minutes, stirring often.
    If there is too much liquid let it boil down a bit, but you do need sauce with the chicken. The sauce should be brown and syrupy and coat the chicken when stirred. Let sit for 5 minutes before serving.


Serve with white rice, macaroni pie, mash or even pasta and a side salad. 
Keyword brown stewed chicken, Caribbean Chicken, stewed chicken