Jamaican Coconut Brown Stew Chicken Recipe

Jamaican Brown Stew Chicken

A spicy, comforting Jamaican-style chicken stew with tomatoes, scallions, thyme and a touch of light coconut milk. Bone-in dark meat gives the dish rich flavor and satisfying texture.

Ingredients

• 6 bone-in chicken legs with thighs attached, skin removed (6 thighs, 6 drumsticks)
• 1 lime (or 1/4 cup lime juice)
• 1 large tomato, chopped
• 4 medium scallions, chopped
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1/2 – 1 hot scotch bonnet pepper, seeds and membrane removed, chopped (adjust to taste)
• 4 sprigs fresh thyme (or 2 tsp dried thyme)
• 2 tbsp low sodium soy sauce (use gluten-free tamari if needed)
• 1 tsp coconut oil (can substitute canola)
• 1 medium carrot, chopped finely
• 2 tsp cornstarch (substitute tapioca for keto)
• 1 1/2 cups unsweetened light coconut milk
• 1/4 tsp kosher salt, or to taste

Instructions

1. Squeeze the lime over the chicken and rub it in thoroughly. Let the chicken sit briefly, then drain off any excess lime juice.
2. Using gloves when handling the scotch bonnet, combine the chopped tomato, scallions, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl. Add the chicken and toss to coat. Cover and marinate for at least one hour in the refrigerator.
3. Heat the oil in a Dutch oven or large saucepan over medium-high heat.
4. Remove the chicken from the marinade, shaking off excess seasonings, and reserve the marinade for later. Lightly brown the chicken on all sides, working in batches if necessary so the pieces sear rather than steam.
5. When the chicken is nicely browned, return all pieces to the pot and pour the reserved marinade over them. Add the finely chopped carrot, stir, and cook over medium heat for about 10 minutes.
6. Whisk the cornstarch into the light coconut milk until smooth, then add this mixture to the pot while stirring constantly. Reduce the heat to low and simmer for an additional 20 minutes, or until the chicken is tender and cooked through. Taste and season with salt as needed.

Notes

Adapted from an earlier home-style recipe. For a gluten-free version, substitute tamari for the soy sauce. If you prefer less heat, use only half the scotch bonnet or omit it entirely; a habanero or other hot pepper can be substituted if scotch bonnet is unavailable, but heat levels vary.

Nutrition (per serving)

Serving: 1 thigh and drumstick — Calories: 235 kcal, Carbohydrates: 8.5 g, Protein: 27.6 g, Fat: 9.3 g, Saturated Fat: 2 g, Cholesterol: 104 mg, Sodium: 371.5 mg, Fiber: 1.6 g, Sugar: 1.1 g.

Tips and Variations

Handling hot peppers: always wear gloves when removing seeds and membranes from scotch bonnet or other very hot peppers. Avoid touching your face or eyes while preparing them, and wash your hands thoroughly afterward.

Protein options: bone-in dark meat is recommended for depth of flavor; a whole cut-up chicken works well too. Boneless chicken or breasts will cook faster but will yield a lighter broth and slightly different texture.

Thickening and texture: cornstarch creates a glossy, slightly thickened sauce. For gluten-free or paleo alternatives, use tapioca starch. If you prefer a looser stew, reduce the cornstarch or coconut milk amount.

Make-ahead and storage: this stew reheats beautifully and often tastes better the next day as flavors meld. Cool to room temperature, refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop or in a low oven until warmed through.

Serving suggestions: serve with rice and peas, plain rice, Jamaican-style red beans and rice, or a simple tomato avocado salad to balance the heat. Steamed vegetables or fried plantains also pair nicely.

Final Note

If you try this recipe, please leave a comment letting others know how it turned out and any adjustments you made. Feedback helps refine recipes and gives useful ideas to other cooks.