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Brown Stew Chicken Recipe

Brown Stew Chicken Recipe


Among the many lessons I learned from my mother growing up, I learned to cook.  According to her, "there's a lot to be said about a man who can take care of himself, especially one who can cook."  Thanks mom!  Here's my take on one of the very first dishes she taught me to make - Brown Stew Chicken.


  • 4 pieces chicken (I used thighs cut in halves)
  • 1 potato cut in cubes (about 12 pieces)
  • 2 carrots (quartered)
  • 3 stalks scallion (green onions) rough chopped
  • 2 cloves garlic
  • 1 whole habanero pepper (don't cut)
  • 1 inch ginger
  • 2 sprigs thyme
  • 1 tbsp soy sauce
  • All purpose seasoning
  • 1 tbsp Jammin' Jerk Marinade 
  • 1 tsp black pepper (to taste)
  • 1/4 tsp ground all spice
  • 1 tbsp blackstrap molasses
  • 1 medium onion (sliced)
  • 1 tbsp vinegar
  • 2 tbsp oil (I use coconut oil)
  • 1/2 cup chicken stock


Marinade chicken for at least 1 hour with dry seasoning, molasses, soy sauce. Sautee in a saucepan onions, ginger, thyme, scallion, garlic in oil until onion starts to caramelize slightly. Move seasoning to center of saucepan and add chicken to pan and brown on all sides. Add remaining produce and stir fry all ingredients together until potato starts to absorb sauce and change color. Add leftover marinade with chicken stock, and vinegar to pan, stir then add pepper (optional) then cover. Stir occasionally until potato is cooked.  Serve over rice or with your favorite side dish.  Enjoy!