JAMAICAN STEW CHICKEN

Ingredients

  • 8–12 chicken legs (or thighs) – about 3 lb (1.36kg) total

  • 1 tbsp (18g) salt

  • 2 tsp (4g) black pepper

  • 1 tbsp (10g) garlic powder

  • 1 tbsp (10g) onion powder

  • 2 tsp (5g) smoked paprika

  • 1 tsp (2g) ground allspice

  • 1 tsp (2g) ground ginger

  • 1 tbsp (13g) neutral oil

  • 1 tbsp (13g) sugar

  • 6 cups (1.4L) water

  • 2 tbsp (36g) Better Than Bouillon (Chicken)

  • 1 yellow onion, sliced

  • 1 bunch scallions, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 Scotch bonnet peppers, chopped

  • 5 cloves (15g) garlic, minced

  • 4 sprigs fresh thyme

  • 3 tbsp (24g) cornstarch

  • 3 tbsp (45ml) water (for slurry)

  • 2 tbsp (30g) ketchup

Method

  1. Season the Chicken – In a large bowl, season the chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, allspice, and ground ginger. Mix well and let it marinate.

  2. Caramelize the Sugar – Heat a large pot over medium heat. Add a large spoonful of neutral oil and a large spoonful of sugar. Adjust as needed so the mixture spreads evenly across the pot. Let it cook until the sugar starts to brown (but not burn).

  3. Brown the Chicken – Add all the seasoned chicken directly into the caramelized sugar mixture, coating each piece. Sear for about 2–3 minutes per side until golden brown.

  4. Add Liquid & Vegetables – Pour in 6 cups (1.4L) of water, just enough to cover the chicken halfway. Stir in onions, scallions, bell peppers, Scotch bonnet peppers, garlic, and thyme. Stir in the 2 tbsp (36g) Better Than Bouillon (Chicken) and mix well.

  5. Simmer – Stir everything together. Bring it to a gentle simmer, and cook for about 1 hour, stirring occasionally and adjusting water if needed.

  6. Prepare the Dumplings – While the stew simmers, prepare the dumpling dough.

  7. Add Dumplings – Once the stew has been simmering a while, drop the dumplings in. Cover and let them cook.

  8. Thicken the Sauce – In a small bowl, mix 3 tbsp (24g) cornstarch with 3 tbsp (45ml) water to create a slurry. Stir it into the stew along with the ketchup. Let it cook a few more minutes until thickened.

  9. Final Adjustments – Taste and adjust if needed. Once the chicken is fall-off-the-bone tender and the sauce is rich, about 1.5 hours in total, it's ready to serve.

Ingredients for Dumplings

  • 2 cups (240g) All-Purpose Flour

  • 1 tsp (5g) Baking Powder

  • Cold Water, as needed

Additional Notes

  • Vegetable Marinade Option: You can season the chicken with all the vegetables too. Honestly, that’s probably the better move. The only reason I didn’t was because I didn’t feel like picking vegetables out when it was time to sear the chicken—pure laziness. Either way works. If you want your veggies marinated too, just throw them in with the chicken from the jump.

  • Water & Broth Adjustments: I used 6 cups of water in this recipe, measured for consistency. You want enough liquid to cover the chicken halfway—how much you need depends on the size of your pot. I personally use Better Than Bouillon because that’s what I like and that’s what I always keep stocked. But use whatever works for you—bouillon, boxed broth, stock cubes, or even just salted water. The point is to get depth of flavor. How you get there is your call.

  • Dumpling Thickness Factor: Dumplings are gonna naturally thicken the stew. So before adding the cornstarch slurry, check the texture first. You might need less thickening—or none at all.

  • On Browning: If you’re wondering why I didn’t use browning, it’s because once you get that sugar caramelization right, it’s not really necessary. That said, browning is technically the more authentic move. I’m Jamaican though—so who’s really telling me anything about authenticity? Add it if you want the stew darker, just go easy. Browning has a bitter flavor if you overdo it. You can always add more, but once it’s in, it’s in. This chicken came out brown enough for me.

Method for Dumplings

  1. Mix the Dough – In a bowl, combine flour and baking powder. Slowly add cold water while mixing until a firm dough forms.

  2. Shape the Dumplings – Knead the dough briefly, then pinch off small pieces and roll them into logs or discs.

  3. Cook the Dumplings – Drop the shaped dumplings into the stew. Cover the pot and let them cook through as the stew finishes.