Ma’s Authentic Caribbean Brown Stew Chicken with Coconut Rice & Peas

^{Published on January 16th, 2025}

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Intermediate

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There is nothing quite like the aroma of a traditional Caribbean Sunday lunch wafting through the house. For many of us, that scent is defined by one person: Ma.

Today, I’m sharing the ultimate comfort food from the lemonsallt kitchen—Ma’s Stew Chicken with Rice & Peas. This isn't just a meal; it’s a lesson in patience, flavor layering, and the "secret" Caribbean technique of browning sugar to create a darkly addictive, rich gravy.

If you’ve been searching for that authentic, fall-off-the-bone Brown Stew Chicken and fluffy Jamaican-style Rice and Peas, you’ve come to the right place.

The Secret is in the Green Seasoning

Before the heat even touches the pan, the magic happens in the marinade. Caribbean cooking relies heavily on Green Seasoning—a vibrant, herbaceous blend of scallions, ginger, garlic, and fresh herbs.

Ma always insisted on marinating the chicken for at least a few hours, though overnight is best. This allows the lime juice and aromatics to penetrate deep into the bone, ensuring every bite is seasoned to the core.

Mastering the "Browning" Process

The most common question we get is: "How do I get that deep, rich color without using bottled browning?" The answer is caramelized sugar. You let granulated sugar melt until it reaches a smoking, bubbling, coffee-colored stage. It sounds intimidating, but this "smoked sugar" provides a unique depth of flavor that defines a true Trinidadian or Jamaican Stew Chicken.

Ingredients (serves 4-6)

1kg skin-on, bone-in chicken thighs and drumsticks
5 tbsp granulated sugar
1 tbsp Vegetable Oil
1 onion, finely chopped
2 clove/s cloves garlic, finely chopped
1 sprig/s thyme
½ tsp ground allspice
500g basmati rice, rinsed
400ml coconut milk
600ml vegetable stock
1 scotch bonnet chillies
400g can kidney beans, drained and rinsed

Green Seasoning

2 salad onions, roughly chopped
¼ x 20g pack thyme, leaves picked
¼ x 25g pack coriander, leaves picked
¼ x 25g pack flat leaf parsley, leaves picked
5g ginger, peeled and roughly chopped
2 clove/s large cloves garlic, peeled
1 tbsp vegetable oil
½ lime, juice
¼ tsp Scotch bonnet-based hot sauce, plus extra to serve

Instructions

Pulse all the green seasoning ingredients in a food processor with a splash of water until you have a chunky marinade. Coat the chicken thoroughly and chill for at least 4 hours (ideally overnight).
When ready to cook, wipe the excess marinade off the chicken (save that marinade!). Heat a large, heavy-based pan over medium heat. Sprinkle the sugar evenly and let it melt.

Pro Tip: Don't take your eyes off it! Once it turns a dark, "coffee" brown and starts to bubble and smoke, add your chicken. Stir regularly to ensure every piece is coated in that beautiful dark caramel.
Add the reserved marinade to the pan. Cover with a lid and cook for 30-40 minutes on low-medium heat. Once the chicken is cooked through and tender, add a splash of water (50-100ml) to create that signature rich gravy.
While the chicken stews, sauté the onion in oil for 5 minutes. Add the garlic, thyme, and allspice. Stir in the rinsed rice to coat the grains, then pour in the coconut milk, stock, kidney beans, and the whole Scotch bonnet.

Bring to a boil, then simmer covered for 10 minutes until the liquid is absorbed and the rice is fluffy. Note: Remember to remove the whole chili before serving!

How to Serve

Plate a generous heap of the coconut rice, nestle the caramelized chicken alongside, and drizzle that "liquid gold" gravy all over. For the full experience, serve with a side of fried plantain and a few extra drops of pepper sauce.

Cook’s Tip: Have leftover herbs? Whizz them with yogurt and lemon juice for a bright, zesty salad dressing to serve on the side!