Brown Stew Chicken

Squeeze lime over chicken and rub well

Prep: 38 min
Cook: 32 min
Total: 1 hr 10 min
Servings: 3
Hard
Dinner American Dairy-Free Low-Carb
By Fresh Kitchen Recipes | Published Feb 07, 2026

Ingredients

3 servings
  • 1 whole Chicken
  • 1 chopped Tomato
  • 2 chopped Onions
  • 2 chopped Garlic Clove
  • 1 chopped Red Pepper
  • 1 chopped Carrots
  • 1 whole Lime
  • 2 tsp Thyme
  • 1 tsp Allspice
  • 2 tbs Soy Sauce

    Suggested swaps

    Coconut aminos · 1:1 ratio — Soy-free and gluten-free; slightly sweeter
  • 2 tsp Cornstarch

    Suggested swaps

    Arrowroot powder · 1:1 ratio — Works the same as thickener; freezes better
  • 2 cups Coconut Milk
  • 1 tbs Vegetable Oil

    Suggested swaps

    Avocado oil · 1:1 ratio — Higher smoke point; neutral flavor

Instructions

1

Squeeze lime over chicken and rub well. Drain off excess lime juice.

2

Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.

3

Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.

4

Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.

5

Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.

6

Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.

Tips & Notes

Original recipe from Jamaican cuisine.

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Nutrition Information
Estimated

Per serving

Calculating nutrition from ingredients...

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.