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Brown Stew Chicken

Amanda P
A deeply savory, caramelized chicken stew rooted in Guyanese home cooking. The chicken is marinated with green seasoning, browned in caramelized sugar (“burnt sugar”), and simmered until tender in a rich, glossy gravy. Serve with rice and fried plantains for a full Guyanese-style plate.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Course Main Course
Cuisine Guyanese
Servings 4 people

Ingredients
  

For the Chicken

  • 2 lbs bone‑in chicken thighs or drumsticks
  • 1 tbsp lime juice
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 tbsp green seasoning
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 scallion chopped
  • 1 sprig thyme
  • 1 hot pepper wiri wiri, Scotch bonnet, or habanero, whole or sliced (optional)

For Browning & Stew

  • 2 tbsp brown sugar (if making traditional burnt sugar browning)
  • OR 1–2 tbsp cassareep (Guyanese-style browning)
  • 1 tbsp vegetable oil
  • 1 cup chicken broth or water
  • 1 small tomato diced
  • 1 bell pepper sliced
  • 1 –2 potatoes peeled and cubed (optional)

Instructions
 

Season the Chicken

  • Add lime juice, salt, pepper, soy sauce, Worcestershire, tomato paste, green seasoning, onion, garlic, scallion, thyme, and hot pepper.
  • Mix well and marinate at least 1 hour (overnight is best).

Make the Browning

    Choose one method:

      Traditional Burnt Sugar Browning:

      • Heat a large pot over medium.
      • Add brown sugar and let it melt undisturbed until dark amber and bubbly.
      • Add oil, then immediately add the chicken pieces (reserve the marinade).
      • Brown chicken on all sides.

      Using Cassareep:

      • Heat oil in the pot over medium.
      • Add chicken pieces directly (reserve the marinade) and brown lightly.
      • Stir in 1–2 tbsp cassareep to coat the chicken and deepen the color.

      Cook the Stew

      • Add the reserved marinade, tomatoes, and bell pepper.
      • Pour in broth or water to partially cover the chicken.
      • Add potatoes if using.
      • Cover and simmer 35–45 minutes, until chicken is tender and gravy is thick and glossy.
      • Taste and adjust seasoning.