Name: Brown Stew Chicken with Veggies Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 3 h 40 min
Cuisine: Caribbean
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 so comforting about a hearty, flavorful chicken stew that warms the soul—and that’s exactly what I adore about this Brown Stew Chicken with Veggies Recipe. It’s packed with rich spices, tender chicken, and vibrant veggies, making it a total crowd-pleaser you’ll want on repeat.

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’ve made plenty of stews over the years, but this brown stew chicken with veggies recipe stands out because it combines deep, smoky flavors with fresh vegetables in a way that feels both rustic and uplifting. Plus, it’s surprisingly simple to pull together.

Deeply flavorful marinade: The blend of smoked paprika, chipotle flakes, and coriander makes the chicken irresistibly savory and aromatic.
Perfect veggie balance: Carrots, celery, onions, and peppers add sweetness and texture without overpowering the dish.
Great for make-ahead meals: The stew tastes even better the next day, giving you awesome leftovers or meal prep options.
Customizable heat level: You can easily adjust the spice to your liking by swapping chili flakes or adding fresh peppers.

Ingredients & Why They Work

Each ingredient in this Brown Stew Chicken with Veggies Recipe plays a vital role in building layers of taste and texture. Here’s what to keep in mind when shopping to get the best results.

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: I prefer thighs for their juicy texture and rich flavor—they stay tender through slow cooking.
Coconut sugar: Adds a subtle caramel sweetness that balances the smoky spices beautifully.
Fresh thyme: Offers an aromatic earthiness that pairs wonderfully with the chicken.
Smoked paprika: Key for that signature smoky depth without any heat.
Ground coriander: Brings a citrusy warmth that lifts the entire dish.
Dried chipotle flakes: Adds a gentle smoky heat—I adjust these based on how spicy I want the stew.
Avocado oil: My go-to for its high smoke point and neutral flavor during browning.
Mixed veggies (onion, carrot, celery, bell pepper): Provide sweetness, freshness, and lovely texture contrasts.
Gluten-free flour: Helps thicken the stew without altering its taste.
Low-sodium chicken broth: Forms the flavorful base for the stew’s rich gravy.

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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

This recipe has become my go-to because it’s so adaptable—whether I want to up the veggies, tweak the spice, or even turn it into a slow cooker meal. You can easily make it your own!

Variation: One time, I added diced sweet potatoes during the simmering step—it turned the dish into a super hearty, almost stew-like feast perfect for a cold afternoon.
Spice Level: If you’re like me and love things hotter, switching chipotle for habanero or scotch bonnet (seeded) totally amps the flavor.
Veggie Boost: I often throw a handful of baby spinach in at the end—just enough to wilt and add brightness.
Slow Cooker Method: Brown chicken and veggies first, then let it all simmer low and slow in the crockpot for a melt-in-your-mouth experience.

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 the Chicken to Infuse Flavor

Start by placing the boneless chicken thighs in a large bowl. Sprinkle with kosher salt, pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, chipotle flakes, and drizzle the avocado oil over it all. I like to get in there with my hands to rub everything evenly into each piece—it helps the spices really soak in. Pop it in the fridge for at least two hours, although overnight is best to deepen the flavors.

Step 2: Brown the Chicken for That Signature Color

Take the marinated chicken out and let it come to room temperature for about 30 minutes. Meanwhile, heat avocado oil in a deep skillet over medium heat. Add chicken pieces and brown them on both sides—don’t worry if they’re not cooked through yet. This step builds the beautiful color and taste that’s classic in brown stew chicken. When browned, set the chicken aside, cover, and keep warm.

Step 3: Sauté Your Veggies and Build the Stew Base

Using the same skillet (this is where all the flavor magic happens), toss in diced onion, sliced carrots, celery, and chopped bell pepper. Sauté for about 5 minutes until the veggies soften and start to release their sweetness. Sprinkle in coconut sugar, smoked paprika, dried thyme, and gluten-free flour—stir well to coat the veggies. This mixture will thicken up the stew while layering in those warm spices.

Step 4: Simmer to Perfect Tenderness

Return the browned chicken to the skillet, along with any juices that have gathered on the plate—don’t lose that good flavor! Pour in the low-sodium chicken broth, bring the pot up to a boil, then reduce the heat to very low and partially cover it. Let it simmer for around 30 minutes. You'll know it’s ready when the chicken is tender and the gravy thickens into that luscious, rich sauce you’re craving.

Top Tip

I’ve cooked this recipe many times and found a few tricks that really make a difference in the final dish—little changes that turn good stew into great stew.

Proper Marinating: Don’t skip the marinating step—this is where the chicken absorbs all those incredible spices, so plan ahead if you can.
Don’t Crowd the Pan: When browning the chicken, leave enough space so each piece chars nicely instead of steaming.
Use Residual Juices: Pour all the chicken juices from the plate back into the skillet for maximum flavor in your sauce.
Low and Slow Simmer: Cooking on low heat with the lid partially on ensures tender meat and perfectly thickened gravy without burning.

How to Serve Brown Stew Chicken with Veggies Recipe

Garnishes

I usually sprinkle fresh chopped cilantro over the top for its burst of herbal brightness. A few lime wedges on the side add a lovely zing that cuts through the richness. Sometimes, I even add fried plantain for a touch of sweetness and a bit of crunch—it’s such a treat!

Side Dishes

This dish pairs beautifully with classic Jamaican rice and peas—the rice cooked in coconut milk with kidney beans adds a creamy, fragrant side that complements the stew perfectly. Of course, simple steamed white rice or even a warm, crusty bread works just as well to soak up that hearty sauce.

Creative Ways to Present

Once, for a dinner party, I served the brown stew chicken over a bed of coconut-infused yellow rice, garnished with fresh scallions and sliced avocado. It looked so vibrant and inviting—your guests will appreciate the extra effort and flavors!

Make Ahead and Storage

Storing Leftovers

I let any leftovers cool completely before transferring them to airtight containers. In my experience, the stew keeps well in the fridge for up to 3 days without losing any flavor or texture.

Freezing

This recipe freezes beautifully, which is perfect for busy weeks. I portion it out into freezer-safe containers and it lasts up to 3 months. When you’re ready, just thaw it in the fridge overnight.

Reheating

I gently reheat leftovers on the stove over medium-low heat with a splash of water or broth to loosen the sauce. Stir often to prevent sticking and bring it back to a lovely, piping-hot finish.

Frequently Asked Questions:

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken pieces, but cooking time will be longer to ensure the meat is tender and cooked through. The bones add extra flavor to the stew as it simmers.

What can I substitute for coconut sugar?

If you don’t have coconut sugar, brown sugar or maple syrup works well as substitutes, adding a similar sweetness and slight caramel flavor to the marinade and stew.

How do I make this gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free flour to thicken the stew. Always check labels on spices and broth to avoid hidden gluten.

Can I add more vegetables to the stew?

Absolutely! Feel free to add diced sweet potatoes, zucchini, or green beans during the simmering step. Adding baby spinach at the end is also a great way to boost the nutritional value and color of the dish.

Final Thoughts

This Brown Stew Chicken with Veggies Recipe is one of those dishes that instantly feels like a warm hug on the plate. Whether you’re cooking for family, a crowd, or just treating yourself, it’s a surefire way to bring comforting Caribbean flavors into your kitchen. Give it a try—you’ll find it quickly becomes one of your favorites too.