Name: Brown Chicken Stew 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, or to taste; 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 amazingly comforting about a hearty stew that’s full of rich, bold flavors and wholesome vegetables. This Brown Chicken Stew with Veggies Recipe hits all the right notes—deep, savory, and just a little smoky—making it a go-to for cozy dinners. I promise, once you try making this stew yourself, you’ll understand why it’s a kitchen favorite.

A skillet filled with nine browned chicken thighs cooked in a rich brown sauce with visible herbs sprinkled on top. Around the chicken pieces, there are chunky vegetables including red and orange bell peppers and pieces of celery, all mixed in the sauce. The skillet is red with one handle visible, sitting on a white marbled surface. On the right side, two pieces of torn bread are placed next to the skillet. The overall look is warm and hearty with vibrant colors and textures of cooked chicken and vegetables. 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 Chicken Stew with Veggies Recipe
Top Tip
How to Serve Brown Chicken Stew with Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Chicken Stew with Veggies Recipe

Why You'll Love This Recipe

I’ve cooked my fair share of chicken stews, but this Brown Chicken Stew with Veggies Recipe stands out because of its balance between robust spices and tender, juicy chicken. It’s not just a meal; it’s a warm embrace on the plate you can share with family or savor solo after a long day.

Flavor-packed marinade: The blend of smoked paprika, chipotle flakes, and coriander gives the chicken that legendary brown stew depth that really hooks you.
Simple, wholesome ingredients: No need for fancy tools or weird add-ins—just fresh veggies and pantry staples that come together beautifully.
Perfect texture contrast: Tender chicken thighs soak up the gravy, while the carrots, celery, and peppers add a lovely softness and bite.
Super versatile: Whether you want to jazz it up with extra spice or keep it mild and cozy, this recipe adapts to you.

Ingredients & Why They Work

Every ingredient in the Brown Chicken Stew with Veggies Recipe plays a role in layering flavors and textures. I always recommend using fresh herbs and quality chicken thighs for that tender juiciness. Also, choosing avocado oil really lifts the flavors without overpowering the stew’s natural richness.

Flat lay of boneless raw chicken thighs with a light spice rub, a small pile of coarse kosher salt and black peppercorns, a few fresh thyme sprigs, a small mound of smoked paprika powder, a heap of ground coriander, dried chipotle flakes, two whole garlic cloves, a small white ceramic bowl of golden avocado oil, a peeled sweet onion diced into pieces, two fresh orange carrots sliced into rounds, three bright green celery sticks sliced, one chopped red bell pepper, a small white ceramic bowl of coconut sugar, a small white ceramic bowl of gluten-free flour, and a small white ceramic bowl filled with golden low-sodium chicken broth—all arranged symmetrically 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 tender and juicy through the slow cooking; skin-on adds extra flavor if you like, but I usually go boneless for ease.
Kosher salt and pepper: Basic but so essential for seasoning every layer of the stew properly.
Coconut sugar: Adds a subtle sweetness that balances the smoky, spicy notes without being overpowering.
Garlic powder: Gentle garlic flavor that melts into the gravy and chicken.
Fresh thyme: Bright and herbaceous, it keeps the profile grounded and fresh.
Smoked paprika: This smoked element is what gives the stew its signature color and depth.
Ground coriander: Adds a warm, citrusy spice that complements the chipotle’s heat.
Dried chipotle flakes: The secret kick — smoky and spicy without being too aggressive.
Avocado oil: Great for high-heat browning and adds a nice neutral flavor.
Sweet onion: Builds the stew’s sweet-savory base when sautéed.
Carrots and celery: Classic stew veggies that give a touch of natural sweetness and freshness.
Bell pepper: Brings a gentle crunch and subtle sweetness to balance the spices.
Gluten-free flour: Thicken up the sauce naturally—feel free to swap for cornstarch if preferred.
Low-sodium chicken broth: The perfect cooking liquid for infusion of savory goodness without salt overload.

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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 love making this stew my own by playing with the heat level and tossing in extras like baby spinach or diced sweet potatoes. My kitchen friends always appreciate when I tailor the spice just right. You should feel free to adjust—this recipe really invites personalization.

Variation: When I want something extra cozy, I add diced sweet potatoes as the stew simmers—it soaks in all those luscious flavors and makes the dish even heartier.
Spice Level: If you like more heat, I switch out chipotle flakes for finely diced scotch bonnet peppers, but be careful—they pack a punch!
Slow Cooker Adaptation: On busy days, I brown the chicken and veg first, then transfer everything to the slow cooker with broth. Set it low for 3 hours 40 minutes, and you’ll come back to unbelievable tenderness.
Gluten-free options: Substitute the flour with arrowroot or cornstarch to keep this stew safe for gluten-sensitive friends without losing that thick, saucy texture.

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

A white bowl filled with a colorful meal showing three main layers: on the left, a rounded mound of light brown rice mixed with red kidney beans and a few green herb pieces; next to it and covering the right side, well cooked dark brown stewed meat with visible carrots, green pepper, and mushrooms, all coated in rich reddish sauce; and at the bottom edge, a small pile of shiny, dark golden plantain slices. A gold fork and knife rest on top of the meat. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate and Prep the Chicken

I always start by placing the chicken thighs in a big bowl, then generously seasoning with kosher salt and black pepper first—that step wakes up the meat. After that, I mix in the coconut sugar, garlic powder, fresh thyme, smoked paprika, coriander, chipotle flakes, and a splash of avocado oil. Using clean hands, I rub the marinade all over the chicken pieces. This not only flavors the meat but tenderizes it. I let it marinate for at least 2 hours, but honestly, overnight is when the magic happens.

Step 2: Brown the Chicken

Take the chicken out of the fridge about 30 minutes before cooking, so it comes to room temperature—this helps it brown more evenly. Heat 2 tablespoons of avocado oil in a deep skillet over medium heat. Add the chicken and brown on both sides, aiming for a beautiful golden crust. Don’t worry if it’s not cooked through yet; we’ll finish cooking it in the stew. Once browned, set it aside on a plate and cover to keep warm.

Step 3: Sauté the Vegetables

Using the same skillet with all those tasty browned bits left behind, toss in the diced sweet onion, sliced carrots, celery, and chopped bell pepper. Sauté for about 5 minutes until the veggies soften and start to smell amazing. This is key to building the stew’s flavor base. Then sprinkle in the coconut sugar, smoked paprika, dried thyme, and gluten-free flour. Stir everything together so the flour coats the veggies and starts thickening the stew.

Step 4: Combine Chicken and Broth

Return the browned chicken and any juices from the plate back to the skillet. Pour in the low-sodium chicken broth, scraping up any browned bits stuck to the skillet bottom—they’re pure flavor gold. Bring the mixture to a boil, then reduce heat to low and partially cover the pan. Let it simmer gently for about 1 hour until the chicken is fully cooked, tender, and the gravy thickens into a velvety sauce. Let it cook for about 1 hour, or until the chicken is fully cooked, tender, and the gravy has thickened.

Top Tip

After lots of kitchen trial and error with this Brown Chicken Stew with Veggies Recipe, I've learned that a few small tweaks really elevate the final dish. These tips have helped me nail it every time and I hope they help you too.

Marinating time matters: Letting the chicken sit overnight is a total game changer for deep flavor and tender meat.
Don’t skip browning: Those crispy bits on the chicken and skillet create amazing umami in the stew — resist the urge to rush!
Cook low and slow: Simmering gently develops flavors and keeps the chicken juicy without drying out.
Adjust seasoning last: Taste the stew near the end and add a little salt or a squeeze of lime juice to brighten it up just before serving.

How to Serve Brown Chicken Stew with Veggies Recipe

Garnishes

When I serve this stew, I love to sprinkle fresh chopped cilantro over the top—it adds a vibrant pop of color and freshness. A wedge of lime on the side is also a must-have; a quick squeeze right before eating brightens the whole dish beautifully. For a little fun and texture, I sometimes add sliced fried plantains on the side, especially when I'm craving a Caribbean vibe.

Side Dishes

My go-to side for this stew is definitely rice and peas—Jamaican-style rice cooked in coconut milk and kidney beans. The creamy rice soaks up the stew’s sauce perfectly. If you want something lighter, steamed jasmine rice or even buttery mashed potatoes are great for balancing the rich flavors.

Creative Ways to Present

For special occasions, I like to serve this stew in a rustic bowl with a side of crispy bread for mopping up the gravy. Another favorite trick is layering the stew over a bed of creamy polenta or mashed sweet potato—it’s unexpected but seriously delicious and makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I always let the stew cool completely before transferring it to airtight containers. Stored in the fridge, it lasts up to 3 days, making it perfect for easy weekday lunches or reheated dinners. The flavors actually deepen over time, so leftovers taste even better than day one.

Freezing

This stew freezes wonderfully. Just portion it out into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge. This has saved me on many busy days when I wanted homemade magic without the hassle.

Reheating

I like to reheat leftovers gently on the stove over medium-low heat, adding a splash of water or broth if the stew has thickened too much. This keeps the chicken moist and the veggies just right—no microwave mush here!

Frequently Asked Questions:

Can I use bone-in chicken for this stew?

You absolutely can use bone-in chicken if you prefer extra flavor from the bones. Just increase the cooking time by about 10-15 minutes and ensure the chicken is fully cooked and tender before serving. Keep in mind bone-in pieces might take longer to brown as well.

What if I don’t have coconut sugar?

If you don’t have coconut sugar, you can substitute it with brown sugar or even maple syrup. These alternatives will still provide the subtle sweetness that balances out the spices in the stew. Adjust quantity slightly if you use liquid sweeteners to avoid thinning out the sauce.

Is there a way to make this stew spicier or milder?

Definitely! For a spicier version, increase the amount of chipotle flakes or add fresh diced habanero or scotch bonnet peppers. To tone it down, reduce or omit the chipotle flakes and focus on the paprika and thyme for flavor instead. You can always add chili at the end after tasting.

Can I make this gluten-free?

Yes, this Brown Chicken Stew with Veggies Recipe uses gluten-free flour to thicken the sauce, making it safe for gluten-free diets. Just be sure your chicken broth and other seasonings are also gluten-free to keep the dish compliant.

Final Thoughts

This Brown Chicken Stew with Veggies Recipe is truly one of those dishes that feels like comfort and celebration all at once. Every time I make it, I’m reminded how simple ingredients and a little patience can transform into something extraordinary. I really hope you enjoy cooking and sharing this stew as much as I do—it’s a recipe that welcomes you back time and again.