Jamaican Brown Stew Chicken with Butter Beans & Thyme – Authentic Jamaica Recipe

Ingredients for Jamaican Brown Stew Chicken with Butter Beans & Thyme (4 Servings)

• 1.25 lbs (or 2.5 cups) bone-in or boneless chicken thighs, prepped into bite-sized pieces
• 1.5 cups giant butter/lima beans, washed and trimmed
• 1 cup carrots and bell peppers
• 1 medium onion and 3 cloves garlic, finely minced with allspice (pimento)
• 1.5 tbsp traditional Jamaica seasoning (scotch bonnet, fresh thyme, scallions, ginger, browning glaze)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bone-in or boneless chicken thighs for 5 minutes.
2. Add minced onion, garlic, allspice (pimento), and scotch bonnet, fresh thyme, scallions, ginger, browning glaze, stirring for 2 minutes until deeply aromatic.
3. Add giant butter/lima beans and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in carrots and bell peppers right before serving warm.