Jamaican brown stew chicken

Chicken, exodust, Jamaican -

Jamaican brown stew chicken

Jamaican Brown Stew chicken with steamed cabbage and rice n peas

This Jamaican classic with the help of the help of the spices of the Caribbean will transport your taste buds to the islands of the Caribbean

Serves 4-6



 THE STEW (40 mins)

 1.5kg boneless skinless chicken thighs

EXODUST seasoning

1tbsp brown sugar

2 tsp of browning (soy sauce if you can’t get browning)

1 scotch bonnet (de seeded and chopped up)

1 onion diced

4 spring onions sliced

3 garlic gloves minced

1 Green pepper sliced  

1 Red pepper sliced

300ml chicken stock

150ml water

2 tbsp Ketchup


STEAMED CABBAGE (15-20 mins)

 ½ of a white cabbage sliced

1 carrot sliced into sticks

1 red pepper sliced thinly

1 yellow pepper sliced thinly

2 garlic cloves minced

½ onion sliced

1 scotch bonnet deseeded and minced  

Jamaican all purpose seasoning

Black pepper

Knob of butter



  • Place the chicken, browning, brown sugar, peppers, onions, garlic, scotch bonnet and EXODUST into a bowl and mix til everything is combined. Cover and leave in the fridge for a couple of hours although for best results overnight.
  • Removed chicken from the bowl making sure any of the veg has been left in the bowl for now, in a hot deep skillet pot brown of the chicken on both sides (you may have to do this in batches) once browned remove and set to one side.
  • In the same pan once all the chicken has been taken out add all the veg and liquid from the bowl and on a medium heat sauté until softened. Put the chicken back in and add the stock the water and ketchup and bring to a simmer and cover for 30mins.
  • After 30 mins remove the lid and give it all a stir. Taste and adjust accordingly. Continue to simmer for 10-15min to thicken the liquid into a gravy.

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