Name: Brown Stew Chicken with Veggies Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 3 h 40 min
Cuisine: Jamaican
Ingredients: 2 pounds boneless chicken thighs; Kosher 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; 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

There’s something incredibly comforting about a hearty stew simmering on the stove, and this Brown Stew Chicken with Veggies Recipe hits all the right notes. It’s rich, flavorful, and packed with tender chicken and vibrant vegetables that make every bite satisfying and cozy.

A round black pan with red handles holds nine golden-brown cooked chicken thighs on top, each glossy with a thick brown sauce. Mixed around the chicken are chopped vegetables including orange carrot pieces, green celery, and red bell peppers, all covered with sauce and sprinkled with small bits of green herbs. The pan sits on a white marbled surface, and next to it on the right side are two torn pieces of bread with a light brown crust and soft inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brown Stew Chicken with Veggies Recipe
Top Tip
How to Serve Brown Stew Chicken with Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Stew Chicken with Veggies Recipe

Why You'll Love This Recipe

I absolutely love how this Brown Stew Chicken with Veggies Recipe balances deep, smoky spices with sweet undertones and fresh veggies. It’s the kind of meal that warms you up from the inside and fills your kitchen with the most inviting aroma.

Rich Flavor Layers: The marinade and stew spices blend beautifully to deliver complexity in every bite.
Hearty Veggie Boost: Carrots, celery, and bell peppers add texture, nutrients, and vibrant color.
Simple to Make: Despite the deep flavors, it comes together with straightforward steps anyone can follow.
Great for Leftovers: The flavors deepen even more after sitting overnight, making it perfect for meal prep.

Ingredients & Why They Work

This recipe's ingredients come together like a joyful symphony. Each one plays a role in layering flavors and creating that perfect stew texture. When shopping, look for fresh thyme and good-quality smoked paprika, as they really make this dish pop.

Flat lay of two pounds of raw boneless chicken thighs with pink skin, a small mound of coarse kosher salt, a small pile of black peppercorns, a small heap of golden coconut sugar, a small bowl of bright red smoked paprika powder, fresh green thyme sprigs, a small bowl of ground coriander powder with a warm tan color, a small white bowl with dried red chipotle flakes, a small white bowl of golden avocado oil, one fresh sweet onion halved and diced, two vibrant orange carrots sliced into rounds, three green celery sticks sliced, one chopped red bell pepper, a small white bowl of gluten-free flour, and a small white bowl filled with clear low-sodium chicken broth, all arranged neatly with perfect symmetry on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken thighs: These stay juicy and tender through the long cooking process, much better than breast meat for stewing.
Kosher salt and pepper: Essential for seasoning and balancing all the other spices.
Coconut sugar: Adds just the right hint of sweetness to complement the smoky and spicy notes.
Garlic powder: For that subtle garlic warmth without overpowering the stew.
Fresh thyme: Offers a citrusy, earthy aroma that brightens the dish.
Smoked paprika: This ingredient delivers a smoky depth and gorgeous color to the stew.
Ground coriander: Adds a slightly nutty and lemony undertone that balances the flavors.
Dried chipotle flakes: Brings subtle heat and smoky spice; you can adjust based on your heat tolerance.
Avocado oil: A neutral oil with a high smoke point, perfect for browning chicken without burning the spices.
Sweet onion: Adds natural sweetness and a silky base for the stew.
Carrots, celery, and bell pepper: Classic stew veggies that boost flavor, texture, and nutrition.
Gluten-free flour: Helps thicken the stew so that you get a luscious gravy without lumps.
Low-sodium chicken broth: Acts as the cooking liquid and pulls all flavors together. Low sodium lets you control saltiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Brown Stew Chicken with Veggies Recipe depending on the season or what I have in the fridge. It’s super flexible, so don’t hesitate to make it your own and let it suit your taste buds perfectly.

Variation: Sometimes I add diced sweet potatoes right when I add the broth—it makes the stew even heartier and adds a pleasant sweetness.
Spice level: For a fiery kick, swapping chipotle flakes for finely chopped Scotch bonnet peppers really wakes it up; just be sure to remove the seeds if you want to tone down the heat.
Vegetarian twist: You could switch the chicken broth with vegetable broth and use tofu or hearty mushrooms instead.

Step-by-Step: How I Make Brown Stew Chicken with Veggies Recipe

The dish shows a white bowl with three main parts: one side has a mound of cooked rice mixed with red beans and small green bits, the middle area holds several dark brown chicken drumsticks glazed with a shiny sauce and some pieces of cooked vegetables like carrots and peppers, and the bottom edge has a few golden-brown fried plantain slices. On top of the food, there is a gold-colored fork and knife resting together. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for maximum flavor

Start by mixing all the marinade spices with salt, pepper, and avocado oil, then rub this lovingly over your chicken thighs. I usually do this the night before to let the flavors soak in and the chicken tenderize gently in the fridge. If you’re pressed for time, even a couple of hours works wonders.

Step 2: Brown the chicken perfectly

Heat the oil in a deep skillet and add the chicken pieces, browning them on both sides. This browning step isn’t just about color – it locks in juices and starts building the rich flavor base. Don’t rush it; aim for a nice brown crust without burning. Remember, the chicken will finish cooking later in the stew.

Step 3: Sauté the veggies with seasoning

Next, in the same skillet, toss in diced onion, sliced carrots, celery, and chopped bell pepper. This is where the magic of aroma starts—sauté for about 5 minutes until the veggies soften and release their natural sweetness. Then stir in your coconut sugar, smoked paprika, dried thyme, and gluten-free flour to create a lovely, lightly spiced coating.

Step 4: Simmer to tender perfection

Add the browned chicken back into the skillet along with any juices, then pour in the chicken broth. Bring everything to a boil then lower the heat to a gentle simmer. Partially cover and cook for about 30 minutes, letting the chicken absorb all those deep flavors and become beautifully tender, while the sauce thickens into a luscious gravy.

Top Tip

After making this brown stew chicken multiple times, I’ve learned these tricks to nail the flavor and texture every single time:

Marinate long: Don’t skimp on this step. Marinating overnight makes a massive difference in flavor depth and tenderness.
Brown chicken thoroughly: Take your time browning the chicken; it's the base of the stew’s deep flavor.
Use fresh herbs: Fresh thyme really packs a punch and brightens the stew, so avoid dried if you can.
Avoid rushing the stew: Low and slow simmering means juicy chicken and thick, rich gravy – don’t rush this part.

How to Serve Brown Stew Chicken with Veggies Recipe

Garnishes

I love finishing this stew with a sprinkle of freshly chopped cilantro to add brightness, plus a few lime wedges on the side to squeeze over before eating. If you want to get a bit fancy, some fried plantain slices are delicious alongside and offer a sweet crunch.

Side Dishes

This stew shines served with classic Jamaican rice and peas — rice cooked in coconut milk with kidney beans — but fluffy white rice or creamy mashed sweet potatoes are fantastic too. For a lighter option, steamed greens like callaloo or spinach complement it beautifully.

Creative Ways to Present

For special occasions, I sometimes serve the stew in individual bowls nestled inside hollowed-out mini pumpkins or red peppers for a festive touch. Layering with colorful sides on the plate also makes the meal visually appealing and fun to dig into.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed this delicious stew, let any leftovers cool completely before storing them in an airtight container. I keep mine in the fridge for up to 3 days, which is usually long enough around here.

Freezing

This stew freezes wonderfully if you want to prep ahead. Freeze in portion-sized containers, then thaw overnight in the fridge before reheating. The texture holds up well, and the flavors nearly taste better the next day.

Reheating

Reheat gently in a pot over medium-low heat with a splash of water or broth to loosen the sauce. Stir occasionally until warmed through. This keeps the chicken tender while preventing the sauce from drying out or sticking.

Frequently Asked Questions:

Can I use bone-in chicken for this brown stew chicken with veggies recipe?

Absolutely! Bone-in chicken will add more depth to the flavor, but cooking times will be longer. Be sure to simmer until the meat is fully cooked and tender.

What can I substitute for coconut sugar if I don’t have any?

You can use brown sugar or maple syrup as a substitute for coconut sugar. Both provide a similar sweetness and help balance the spices in the stew.

Is this recipe gluten-free?

Yes! By using gluten-free flour to thicken the stew, this recipe is suitable for a gluten-free diet. Just be sure to check that your chicken broth is also gluten-free.

Can I make this in a slow cooker?

Definitely! Brown the chicken and veggies first, then transfer everything with the broth to your slow cooker. Cook on low for 4-6 hours until the chicken is tender.

Final Thoughts

This Brown Stew Chicken with Veggies Recipe has become a favorite in my kitchen for good reason. It’s dependable, wholesome, and packs a punch of flavor every time. Give it a try—you’ll enjoy the way it fills your home with warmth and satisfies those hunger pangs, while letting you show off your cooking chops with minimal fuss.