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If you’ve never made Jamaican brown stew before, you’re in for a treat. It’s not just a stew – it’s a whole experience. The chicken is marinated and browned until golden, then slow-cooked in a rich sauce flavoured with Greenfields Whole Pimento (allspice), thyme, and peppers. The result is tender chicken that falls off the bone, coated in a glossy, flavour-packed sauce that’s delicious over rice and peas. Whole pimento is the star here – releasing its warmth and depth gradually as the stew bubbles away.
Prep: 20 minutes
Marinating: 1 hour (or overnight for best flavour)
Cooking: 1 hour 15 minutes
Total: 2 hours 35 minutes (including marinating)
1.2kg chicken pieces (legs, thighs, drumsticks)
1 tbsp Greenfields Chicken Seasoning
1 tsp Greenfields Ground Black Pepper
2 tsp Greenfields Sea Salt (or to taste)
1 tbsp soy sauce
2 tbsp vegetable oil
2 medium onions, sliced
1 green pepper, sliced
1 red pepper, sliced
3 spring onions, chopped
3 cloves garlic, crushed
2 tomatoes, chopped
1 Scotch bonnet pepper, left whole for flavour (optional, prick with a fork)
1 tbsp tomato purée
500ml chicken stock
4–5 Greenfields Whole Pimento (lightly crushed)
4 sprigs fresh thyme (or 1 tsp Greenfields Thyme)
2 tbsp brown sugar
Season the chicken with Greenfields Chicken Seasoning, ground black pepper, salt, and soy sauce. Marinate for at least 1 hour (overnight is even better).
Heat oil in a heavy pot and sprinkle in the brown sugar. Let it caramelise until dark brown and bubbling. Carefully add the chicken pieces and brown on all sides.
Add onions, peppers, spring onions, garlic, and tomatoes. Stir and let them soften for 5 minutes.
Stir in tomato purée, then add the chicken stock. Drop in the Scotch bonnet, thyme, and lightly crushed Greenfields Whole Pimento.
Reduce the heat, cover, and let simmer for about 1 hour until the chicken is tender and the sauce is thick and glossy.
Remove Scotch bonnet before serving. Adjust seasoning with salt and pepper if needed.
Serve hot with rice and peas, fried plantain, or boiled dumplings.
Calories: 430 kcal
Protein: 28g
Fat: 22g
Carbohydrates: 28g
Fibre: 4g
Salt: 1.8g
The pimento really makes this dish sing – real Caribbean flavour at home. My family loved it!
The ingredients used in this recipe could also be used to create…
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