Jamaican brown stew chicken in dark savoury gravy with thyme and peppers

Recipe

Jamaican Brown Stew Chicken

Published 09 October 2026 · Updated 11 October 2026

Jamaican brown stew chicken made with browned breast pieces, thyme, allspice and a dark savoury gravy. This version keeps the lean cut tender with a short covered simmer, then concentrates the sauce uncovered.

Not kitchen tested by The Black Farmer.
Serves 4
Prep 30 min
Cook 49 min
Total 84 min

Timing: The 30-minute prep covers cutting and seasoning. Every hob stage—browning, base cooking, simmering and reduction—is included in the 49-minute cook time; resting is separate.

Ingredients

  • Free Range Diced Chicken Breast — 1kg

    Free Range Diced Chicken Breast

    1 x 1kg pack

    This lean breast version uses 3cm pieces and a short covered simmer; do not substitute a longer braise.

    £34.40

Adds 1 items across 1 products — £34.40 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Onion — 1 medium, sliced
  • Garlic — 2 cloves, finely chopped
  • Neutral oil — 1 tbsp
  • Fine salt and black pepper — to taste
  • Carrot — 1, diced
  • Fresh thyme — 4 sprigs, 2 for seasoning the chicken and 2 for the gravy
  • Chicken stock — 300ml
  • Tomato purée — 1 tbsp
  • Ground allspice — 1 tsp, for seasoning the chicken
  • Scotch bonnet chilli — 1, left whole
  • Brown sugar — 1 tbsp
  • Spring onions — 2, sliced

Method

Season and brown the breast

Cut the chicken into 3cm pieces and season with the allspice, half the thyme leaves, salt and pepper. Brown in batches in the oil over medium-high heat for 2 minutes per side; it will finish in the gravy. Set aside.

Build the brown stew base

Cook onion, garlic, carrot and spring onions for 8 minutes. Add tomato purée and brown sugar and cook for 1 minute until the sugar darkens slightly without burning.

Cook briefly in the gravy

Return the chicken with the stock, remaining thyme and whole Scotch bonnet. Cover and simmer gently for 20 minutes, until the thickest piece is cooked through. Diced breast becomes dry if simmered like thigh.

Reduce and rest

Uncover and simmer for 10 minutes until the gravy coats the chicken. Remove the chilli, rest for 5 minutes and taste before serving.

Serving Suggestion

Serve with rice and peas, fried plantain or steamed rice.

Frequently Asked Questions

Can I use chicken thigh?

Yes. Thigh is more forgiving and can simmer for longer, but check that it is cooked through before serving.

How do I control the heat?

Leave the Scotch bonnet whole for aroma with less heat, or pierce it for more heat.