There’s something incredibly comforting about a warm, savory stew simmering on the stove, and this Brown Stew Chicken with Veggies Recipe truly hits that spot. The rich, aromatic spices combined with tender chicken and colorful vegetables make it a dish that feels like a hug in a bowl.
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Why You'll Love This Recipe
From the moment you start marinating the chicken, you know you’re in for something special. I've made it countless times, and every batch brings that perfect blend of savory, spicy, and sweet flavors.
- Bold Flavors: The combination of smoked paprika, chipotle flakes, and thyme creates a beautiful, deep taste you won’t forget.
- Comfort in Every Bite: The tender chicken and hearty veggies soak up the flavorful sauce, making each spoonful so satisfying.
- Easy to Customize: You can adjust the spices or veggies to your liking without losing the dish's essence.
- Great for Meal Prep: It only gets better the next day, making it perfect for leftovers or packing for lunch.
Ingredients & Why They Work
This recipe balances vibrant spices with fresh vegetables, creating a stew that’s hearty but not heavy. Knowing why each ingredient is important helps you appreciate the harmony in the final dish and makes shopping less stressful.
- Boneless chicken thighs: They stay moist and tender during slow cooking, much better than breasts in this stew.
- Coconut sugar: Adds a subtle caramel sweetness that balances the smoky and spicy notes.
- Smoked paprika: Provides a deep, smoky flavor that’s key to the signature stew taste.
- Dried chipotle flakes: Offers a mild smoky heat; easy to adjust depending on your spice preference.
- Fresh thyme: Brings a fresh, earthy herbiness that lifts the dish.
- Avocado oil: My go-to for its high smoke point and subtle flavor.
- Sweet onion, carrots, celery, bell pepper: These veggies form a flavorful base and add texture and sweetness.
- Gluten-free flour: Thickens the stew without overpowering the flavors.
- Low-sodium chicken broth: Adds depth without making the dish too salty.
Make It Your Way
I love adding my own twists to this brown stew chicken with veggies recipe, and I encourage you to do the same. Playing with spice levels or adding your favorite vegetables can make it feel completely personalized.
- Variation: I sometimes toss in diced sweet potatoes while simmering—extra comforting and filling.
- Heat Twist: When I’m feeling adventurous, I swap chipotle flakes for finely chopped habanero for a fiery kick.
- Slow Cooker Option: For busy days, I brown everything first and finish it in the slow cooker — hands-off and just as delicious.
Step-by-Step: How I Make Brown Stew Chicken with Veggies Recipe
Step 1: Marinate the Chicken to Build Flavor
Start by placing your boneless chicken thighs in a large bowl and seasoning them generously with salt, pepper, and all those gorgeous spices—coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, chipotle flakes, and avocado oil. I find using your hands to rub everything in helps the flavors really soak in. Cover and refrigerate for at least 2 hours, but overnight is even better for maximum flavor.
Step 2: Brown the Chicken for Deep Color
When ready to cook, bring the chicken to room temperature for about 30 minutes. Heat avocado oil in a deep skillet over medium heat. Add the marinated chicken pieces and brown each side until beautifully caramelized—this usually takes about 4–5 minutes per side. Don’t worry about cooking them through here; we’ll finish that in the sauce. Once browned, remove and set aside, keeping them warm.
Step 3: Sauté the Veggies and Build the Base
Using the same skillet (don’t clean it – all that fond adds flavor!), toss in diced onion, sliced carrots, celery, and chopped bell pepper. Sauté for about 5 minutes until veggies start to soften. Then stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour—this will help thicken the stew once you add the broth.
Step 4: Simmer to Perfection
Return your browned chicken and any flavorful juices that collected back into the skillet. Pour in low-sodium chicken broth, then bring everything to a gentle boil. Lower the heat to a bare simmer, cover partially, and let it cook for about 30 minutes. This slow simmer makes the chicken tender and the sauce thick and luscious. Keep an eye on it and give it a gentle stir now and then.
Top Tip
Having made this dish many times, these tips really help bring out the best flavors and textures every time.
- Marinate for Flavor: Don’t rush the marinade step—it’s essential for that rich, deep flavor that sets this stew apart.
- Browning Matters: Properly browning the chicken and veggies adds complexity to the stew, so don’t skip it even if you’re in a hurry.
- Simmer Low and Slow: Keeping a gentle simmer prevents the chicken from drying out and allows the sauce to thicken beautifully.
- Avoid Overcrowding: When browning the chicken, do it in batches if needed—overcrowding the pan leads to steaming instead of browning.
How to Serve Brown Stew Chicken with Veggies Recipe
Garnishes
I love finishing this stew with chopped fresh cilantro and a squeeze of lime juice—it brightens the dish and adds a fresh zest that perfectly cuts through the rich sauce. Sometimes, I even add sliced fried plantains for a touch of sweetness and crunch on the side.
Side Dishes
To keep it traditional, I usually go with “rice and peas” – rice cooked with kidney beans and coconut milk – but fluffy white rice or even quinoa works beautifully too. For a lighter option, steamed greens or a simple side salad balances the meal well.
Creative Ways to Present
For special occasions, I serve this stew in beautiful earthenware bowls with a small mound of rice nestled beside the chicken. Adding a garnish of sliced scallions or a sprinkle of toasted coconut flakes gives it an extra touch of elegance and texture that guests love.
Make Ahead and Storage
Storing Leftovers
Let your stew cool completely before transferring it to airtight containers. I store leftovers in the fridge for up to 3 days, and honestly, I find the flavors intensify overnight, which is a delicious bonus.
Freezing
This stew freezes well too—I freeze portions in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight, and it’s ready for a quick reheat.
Reheating
I reheat leftovers gently in a pot over medium-low heat, adding a splash of water if needed to loosen the sauce. This keeps the chicken tender and the veggies vibrant without drying them out.
Frequently Asked Questions:
You can, but boneless chicken thighs are preferred because they stay juicy and tender during the long cooking process. Chicken breasts may dry out unless you’re very careful with cooking time.
Chipotle flakes add a smoky, mild heat that most people find pleasant without overwhelming the dish. You can always adjust the amount or substitute with milder chili flakes if you prefer less spice.
Absolutely! Brown the chicken and sauté the veggies as instructed, then transfer everything to your slow cooker, add the broth, and cook on low for 4-6 hours until the chicken is tender. It’s a great hands-off option.
This recipe uses gluten-free flour to thicken the sauce, which works beautifully. Stir it in with the veggies to ensure no lumps and a nice, glossy gravy. You can also simmer uncovered for a few minutes if you want it thicker.
Final Thoughts
This Brown Stew Chicken with Veggies Recipe has become a go-to comfort food in my kitchen, one that I’m always excited to share. Its layers of flavor and hearty ingredients make it so much more than just a stew—it's a little celebration in your bowl. I truly hope you try it and enjoy the process as much as the delicious results!
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Brown Stew Chicken with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
This Brown Stew Chicken Recipe is a flavorful and hearty dish featuring marinated chicken thighs cooked in a rich and aromatic brown stew sauce with a medley of vegetables. Perfect for a comforting dinner, it combines Jamaican-inspired spices such as smoked paprika, chipotle flakes, and thyme with tender chicken and vibrant veggies. The slow-simmered stew delivers deep, satisfying flavors and a thick gravy that pairs wonderfully with rice and peas or fried plantains.
Ingredients
Marinated Chicken
- 2 pounds boneless chicken thighs
- Kosher salt, to taste
- Black 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 ½ tablespoons coconut sugar
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 ½ tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Marinate the Chicken: Place the boneless chicken thighs in a large bowl and season with kosher salt and pepper. Add 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, and 1 tablespoon avocado oil. Rub the marinade into the chicken thoroughly and refrigerate for at least 2 hours or overnight for best flavor.
- Prepare Ingredients: When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, prep the vegetables by dicing the onion, slicing the carrots and celery sticks, and chopping the bell pepper.
- Brown the Chicken: Heat 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken thighs and cook until browned on both sides, but not fully cooked through. Remove the chicken and keep it warm covered.
- Sauté the Vegetables: In the same skillet, add the diced onion, sliced carrots, celery, and chopped bell pepper. Sauté for about 5 minutes until the vegetables begin to soften. Stir in 1 ½ tablespoons coconut sugar, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and 1 ½ tablespoons gluten-free flour, mixing well to coat the vegetables evenly.
- Add Chicken and Broth: Return the browned chicken along with any juices back into the skillet. Pour in 2 cups of low-sodium chicken broth and bring the mixture to a boil.
- Simmer the Stew: Reduce the heat to very low and partially cover the skillet. Let it cook gently for about 30 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened to a rich consistency.
- Serve: Once done, serve the brown stew chicken hot, ideally with rice and peas, fried plantains, or your preferred side dish. Garnish with chopped cilantro and lime wedges if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat the stew over medium-low heat with a splash of water until heated through.
- For slow cooker adaptation, brown the chicken and vegetables on stovetop, transfer to slow cooker, add broth, and cook on low for 4-6 hours until tender.
- Add diced potato or sweet potato to make the stew more filling.
- Serve with Jamaican rice and peas or fried plantain for authentic flavor.
- Garnish with fresh cilantro and lime wedges for a fresh finish.
- Stir in baby spinach at the end to increase vegetable content.
- Replace chipotle flakes with habanero or scotch bonnet chili for a spicier stew.
- For deeper color and flavor, add a tablespoon of soy sauce and a dash of Worcestershire sauce.
- This stew tastes even better the next day once the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
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