Description
Boneless Brown Stew Chicken is a rich and comforting dish featuring tender chicken simmered in a savory tomato-based sauce with herbs, vegetables, and warm Caribbean spices. The browning step builds deep flavor, creating a hearty meal perfect with rice or simple sides.
Ingredients
2 lbs boneless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 small green bell pepper, diced
1 medium carrot, diced
1 cup pearl onions (or small whole onions), peeled
2 medium tomatoes, chopped (or 1/2 cup tomato puree)
1/4 cup fresh thyme leaves (or 1 tbsp dried thyme)
1 Scotch bonnet pepper, whole or chopped (optional)
1 tbsp tomato paste
1/2 cup chicken broth or water
2 tbsp brown sugar
1 tsp allspice (pimento)
Salt and black pepper to taste
Fresh parsley or thyme for garnish
Instructions
- Pat the chicken pieces dry with paper towels. Place them in a bowl and season with salt, black pepper, and half of the thyme. Mix well and set aside.
- Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chicken in batches and brown for about 5–7 minutes per batch until golden. Remove and set aside.
- In the same pot, sauté the diced onion, minced garlic, green bell pepper, and carrot for about 5 minutes until softened and fragrant.
- Stir in the tomato paste and cook for about 2 minutes to deepen the flavor.
- Add the chopped tomatoes or tomato puree and cook for 3–4 minutes until slightly thickened.
- Return the browned chicken to the pot. Add the pearl onions, remaining thyme, Scotch bonnet pepper (if using), allspice, and brown sugar. Stir to combine.
- Pour in the chicken broth or water, adding enough liquid to partially cover the chicken. Bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30–40 minutes until the chicken is tender and the sauce thickens.
- Taste and adjust seasoning with additional salt and black pepper if needed.
- Garnish with fresh parsley or thyme before serving.
Notes
Add diced potatoes to make the stew heartier and more filling.
Slice regular onions or shallots if pearl onions are not available.
For more heat, chop the Scotch bonnet pepper instead of leaving it whole.
The stew can be made a day ahead as the flavors deepen over time.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
If the sauce becomes too thick during reheating, add a small splash of broth or water.
Serve with rice, mashed potatoes, steamed vegetables, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 150 mg
