Description
A flavorful Jamaican-style brown stew chicken recipe made with marinated boneless chicken thighs, vibrant vegetables, and a rich, thickened gravy. This dish is perfect for a comforting dinner and is enhanced with spices like smoked paprika, coriander, and chipotle flakes, delivering a deliciously spicy and savory profile.
Ingredients
Scale
Marinated Chicken
- 2 pounds boneless chicken thighs
- Salt and pepper, to taste
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried chipotle flakes
- 1 tablespoon avocado oil
Brown Stew
- 2 tablespoons avocado oil
- 1 sweet onion, diced
- 2 carrots, sliced
- 3 celery sticks, sliced
- 1 bell pepper, chopped
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Marinate the Chicken: Place the chicken thighs in a large bowl and season with salt, pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, dried chipotle flakes, and avocado oil. Rub evenly to coat all sides. Refrigerate for at least 2 hours, preferably overnight.
- Prepare to Cook: Remove chicken from the fridge and let it sit at room temperature for 30 minutes while you prepare the vegetables for the stew.
- Brown the Chicken: Heat 2 tablespoons of avocado oil in a deep skillet over medium heat. Add the marinated chicken and cook until browned on both sides, but not fully cooked. Remove chicken and cover to keep warm.
- Sauté Vegetables: In the same skillet, add the diced onion, sliced carrots, celery, and chopped bell pepper. Sauté for 5 minutes until softened.
- Add Spices and Flour: Stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour. Mix well to combine with the vegetables.
- Combine Chicken and Broth: Return the browned chicken along with any juices back to the skillet. Pour in the low-sodium chicken broth and stir gently.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to very low. Partially cover the skillet and let it cook for 30 minutes, or until the chicken is tender and the gravy has thickened.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating.
- Reheat gently in a pot over medium-low heat with a splash of water until hot throughout.
- For slow cooker preparation, brown the chicken and vegetables first, then cook on low for 4-6 hours with the broth.
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Serve with Jamaican rice and peas or garnish with cilantro, lime wedges, or fried plantains for authentic flavor.
- Stir in baby spinach at the end for added vegetables.
- Replace chipotle flakes with habanero or scotch bonnet pepper for a spicier dish.
- Add soy sauce and Worcestershire sauce for deeper flavor and color.
- The taste improves after a day, making it ideal for meal prepping.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
