Stew chicken and brown stew chicken are two classic chicken dishes that are staples in many cuisines around the world Though they share some similarities, there are a few key differences that distinguish brown stew chicken from regular stew chicken
What is Stew Chicken?
Stew chicken is chicken that has been cooked in a tasty liquid, usually chicken thighs or drumsticks that still have their bones in them. The chicken is cooked slowly for a long time until it is very tender.
A basic stew chicken recipe involves
- Chicken pieces
- Aromatics like onions, garlic, carrots, celery
- Seasonings like black pepper, thyme, allspice
- Liquid like chicken broth or stock
The chicken is seared to develop flavor, then simmered on low heat in the broth and seasonings for at least an hour until the meat easily falls off the bone
When stewed chicken is done, it is very tender and tastes like the liquid it was cooked in. It is often served with potatoes, rice, or crusty bread to soak up the tasty braising liquid.
What is Brown Stew Chicken?
Brown stew chicken starts with the same idea as white stew chicken: braising chicken pieces in seasoned liquid. However, it has a few extra steps that make the flavor deeper and more complex.
The characteristics of brown stew chicken include:
- Browning the chicken first to caramelize it
- Extended marinating time for the chicken (ideally overnight)
- Use of ingredients like browning sauce, scotch bonnet peppers, thyme, and allspice for deeper flavor
- Longer cooking time resulting in very tender, fall-off-the-bone chicken
To make brown stew chicken, the chicken is first put in spices and left overnight. It is then seared in oil and browned sugar to make the outside caramelize and turn a golden brown color.
The chicken is cooked low and slow in the flavorful stewing liquid for at least an hour, up to 2-3 hours for maximum tenderness. This extended braise allows the chicken to become extremely soft and absorb all the complex flavors.
What’s the Difference?
While both dishes involve braised chicken, there are some key differences:
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Marinating Time: Brown stew chicken marinates for hours, ideally overnight. Regular stew chicken may just be seasoned right before cooking.
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Browning: The chicken pieces are browned in oil and sugar to caramelize them and give them a rich, golden color. Stew chicken may be seared but doesn’t go through this browning process.
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Cooking Time: Brown stew chicken cooks for a minimum of 1 hour but usually 2-3 hours for ultra-tender meat. Stew chicken has a shorter cooking time of 1 hour typically.
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Ingredients: More robust seasonings and spices like browning sauce, scotch bonnet peppers, and warm spices like allspice, cinnamon, and nutmeg.
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Flavor: Thanks to the above factors, brown stew chicken has a deeper, more complex, layered flavor than regular stew chicken.
Origins and Cuisine
Stew chicken is found across cuisines globally, from French coq au vin to Chinese chicken adobo. But brown stew chicken has distinctly Caribbean origins.
It is a staple in Jamaican, Cuban, Puerto Rican, and other West Indian cuisines. The use of spices like allspice, scotch bonnet peppers, and extended braising developed from traditions of these areas.
The technique of browning the chicken first also helps preserve the meat in hot climates before refrigeration was widely available.
While regular stew chicken certainly has worldwide popularity and variations, brown stew chicken is unique to the sunny Caribbean.
How it’s Made – Step by Step
To highlight the differences, here is a simplified step-by-step overview of how each dish is made:
Stew Chicken
- Season chicken pieces with spices like garlic, thyme, salt and pepper.
- Sear chicken in oil to develop flavor.
- Add aromatics like onions, carrots, celery.
- Pour in chicken broth and seasonings.
- Simmer for 1 hour until chicken is cooked through and tender.
Brown Stew Chicken
- Marinate chicken overnight in robust spices and seasonings.
- Sear chicken in oil and brown sugar to caramelize it.
- Add aromatics like onions, garlic, peppers, tomatoes.
- Pour in chicken broth.
- Simmer for at least 1 hour, ideally 2-3 hours.
As you can see, the extra steps of marinating, browning, and extended braising result in an ultra-flavorful, fall-off-the-bone brown stew chicken.
Serving Suggestions
Both stew chicken and brown stew chicken pair deliciously with simple starch sides to soak up the luscious braising liquid.
Some excellent accompaniments include:
- Rice (plain white rice or flavored rice like coconut rice or jasmine rice)
- Beans and peas like red kidney beans or pigeon peas
- Vegetables like roasted potatoes or sweet plantains
- Pasta or bread
A fresh salad or vegetables balance out the rich chicken. For brown stew chicken, hot sauce or peppers add a spicy kick.
In Summary
While both dishes involve braising chicken in flavorful liquid, brown stew chicken has defining characteristics that set it apart from regular stew chicken.
The keys to remember are extended marinating, browning, more robust seasoning, longer cooking time, and origins in Caribbean cuisine.
If you see a recipe for “brown stew chicken” you can expect a deeply flavorful braise with ultra-tender meat and wonderfully complex spices. It’s perfect comfort food any night of the week!
What Is The Difference Between Stew Chicken And Brown Stew Chicken? – The Caribbean Expert
FAQ
Is stew chicken the same as brown stew chicken?
Brown stew chicken is first marinated and then browned (seared) in a skillet whereas stew chicken often gets its distinct colour from adding browning sauce. The two terms also vary depending on the region or country. What’s the difference between curry chicken and brown stew chicken?.
What is the difference between white stew and brown stew?
Brown stews use red meats, carrots, tomatoes, red wines, brown stocks and sauces. Brown stews are known as Ragout, Ragu, Bourguignonne, and Navarin. Blanquette is the name for white stews made with white meats, white mirepoix (white vegetables), white stock, white wines, white rouxs, milk or creams, and liaisons.
What type of chicken is best for stew?
I like chicken thighs because they taste better after being seared, but you can use breasts or even rotisserie chicken from the store for the same result.
What flavor is brown stew chicken?
Jamaican brown chicken stew is a delicious combination of sweet, tangy, and spicy flavors. The chicken is tender and juicy, while the sauce is thick and hearty, full of flavor. The right amount of heat comes from the scotch bonnet pepper and the sweetness of the brown sugar and ketchup.