There’s something truly comforting about a warm, hearty stew bubbling on the stove, and this Brown Chicken Stew with Vegetables Recipe hits all the right notes. It's rich, flavorful, and packed with tender chicken and wholesome veggies – perfect for cozy dinners or meal-prep magic.

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 Vegetables Recipe
Top Tip
How to Serve Brown Chicken Stew with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Chicken Stew with Vegetables Recipe

Why You'll Love This Recipe

I’m always drawn to this stew because it’s deeply satisfying without needing a ton of fuss. Plus, it’s one of those dishes that practically builds its own flavor over time.

Bold & Layered Flavor: The marinade and spices create a beautiful depth that makes each bite exciting.
Hearty Vegetables: Carrots, celery, bell pepper – they add texture and nutrition the whole family will enjoy.
Flexible Cooking Method: Whether you’re in a hurry or taking it slow with a slow cooker, this recipe adapts well.
Meal-Prep Friendly: It keeps and tastes even better the next day, making it a go-to for leftovers.

Ingredients & Why They Work

Each ingredient in this Brown Chicken Stew with Vegetables Recipe plays its part beautifully, from the spices that punch up the chicken’s flavor to the fresh vegetables that keep the stew bright and balanced. When you shop, aim for fresh produce and quality chicken thighs—they’re the heart of the dish.

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: I prefer thighs for their juiciness and richness, plus they stay tender during slow cooking.
Kosher salt and pepper: Essential for seasoning both the chicken and the stew layers.
Coconut sugar: Adds a subtle sweetness that balances the smoky and spicy notes.
Garlic powder: Enhances savory depth without overpowering.
Fresh thyme: Brings an earthy, herbal brightness that complements poultry well.
Smoked paprika: Gives a beautiful smoky warmth and deep color to the stew.
Ground coriander: Adds a lemony, slightly nutty flavor that lifts the dish.
Dried chipotle flakes: Offers smoky heat—adjust the amount based on your spice tolerance.
Avocado oil: Perfect for searing thanks to its high smoke point and neutral flavor.
Sweet onion: Caramelizes nicely to boost the stew’s natural sweetness.
Carrots, celery sticks, bell pepper: These classic stew vegetables provide crunch and color, pairing perfectly with the chicken.
Gluten-free flour: Used to thicken the sauce gently, keeping it velvety without gluten.
Low-sodium chicken broth: Adds savory liquid that helps all ingredients meld in the stew.

📝

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 how forgiving this Brown Chicken Stew with Vegetables Recipe is—there’s plenty of room for your personal touch. Maybe you want it spicier or loaded with even more veggies? Go for it! Cooking this with friends or family can bring out fun twists.

Variation: Once, I swapped the chipotle flakes for finely chopped scotch bonnet peppers and oh, the heat! Just be sure to seed the pepper first if you don’t want to overpower the stew.
Vegan adaptation: Use hearty mushrooms instead of chicken, and opt for vegetable broth. You'll still get lots of umami goodness!
Extra veggie boost: I often toss in diced sweet potatoes or green beans near the end for added texture and sweetness.

Step-by-Step: How I Make Brown Chicken Stew with Vegetables 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 the Chicken with Care

First things first: get your chicken thighs into a bowl and give them a good massage with salt, pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, coriander, chipotle flakes, and avocado oil. Seriously, don’t skimp here—the marinade is your flavor powerhouse. I usually let mine sit overnight in the fridge, but if you’re short on time, two hours will work. Just let it come to room temperature for about 30 minutes before cooking so it browns evenly.

Step 2: Brown the Chicken Thoroughly

Heat avocado oil in a deep skillet over medium heat and sear your chicken thighs until golden on both sides. This part smells incredible and really locks in those flavors. Don’t worry if the chicken isn’t cooked through yet—we’ll finish it in the stew. Once browned, set it aside and keep it warm.

Step 3: Build a Flavorful Vegetable Base

In the same skillet, toss in your sweet onion, carrots, celery, and bell pepper. Saute them for about 5 minutes until they soften and start to sweeten. Then stir in coconut sugar, smoked paprika, thyme, and gluten-free flour to create a rich base for the stew. This step adds layers of flavor and helps thicken the sauce beautifully.

Step 4: Combine, Simmer & Savor

Return the browned chicken with any juices back into the skillet. Pour in the chicken broth and bring everything up to a boil. Once it bubbles, reduce heat to low and partially cover the pot. Let it simmer gently for about 30 minutes, or until the chicken is tender and the gravy has thickened nicely. Resist the urge to stir constantly—patience here creates magic.

Top Tip

Having experimented with this stew many times, I’ve found these little tips go a long way toward a stellar final dish.

Quality Chicken Matters: I always pick boneless thighs with the skin off. They stay juicier than breasts and are more forgiving during long cooking.
Don’t Rush the Marinating: Letting the chicken soak overnight really boosts flavor depth—trust me, it’s worth planning ahead.
Brown Before You Simmer: That golden crust you get by searing adds a layer of flavor and color you just can’t skip.
Simmer Gently: Keep the heat low and partially covered so the chicken stews tender without drying out or the sauce reducing too fast.

How to Serve Brown Chicken Stew with Vegetables Recipe

Garnishes

I like to finish off with fresh chopped cilantro or parsley to add a burst of green freshness. A couple of lime wedges on the side brighten up the rich flavors beautifully. For fun, I sometimes add slices of fried plantain – it’s a sweet, crispy contrast that’s delicious!

Side Dishes

One of my favorite pairings is traditional Jamaican rice and peas—the creamy coconut milk in the rice balances the smoky and spicy stew perfectly. Mashed potatoes or simply crusty bread also work wonders for soaking up all that tasty gravy.

Creative Ways to Present

For special dinners, I’ve served this stew in individual rustic bowls with a swirl of thick coconut cream drizzled on top and sprinkled with toasted pumpkin seeds. It impresses guests every time and feels like a cozy hug in a bowl.

Make Ahead and Storage

Storing Leftovers

After enjoying your stew, allow the leftovers to cool completely before storing. I use airtight containers and find it keeps well in the refrigerator for up to three days—the flavors actually deepen overnight!

Freezing

If you want to stash some for later, this stew freezes wonderfully. Just portion it into freezer-safe containers or bags, and it’ll keep for up to three months. When you’re ready, thaw it overnight in the fridge.

Reheating

I warm leftovers gently on the stovetop with a splash of water or broth to keep it silky and avoid drying out. Heat slowly over medium-low until piping hot all the way through—that’s the secret to preserving the tender chicken and rich sauce.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can substitute chicken breasts, but keep in mind thighs stay moister during the long simmering in this Brown Chicken Stew with Vegetables Recipe. If you choose breasts, watch the cooking time closely to prevent drying out.

How spicy is this stew?

The stew has a mild to medium heat thanks to the chipotle flakes, which are smoky and not overpowering. You can easily adjust spice levels by reducing or increasing the amount or swapping for hotter peppers like habanero if you're adventurous.

Can I make this stew in a slow cooker?

Absolutely! Brown the chicken and vegetables first as directed, then add everything to your slow cooker along with the broth. Cook on low for 4-6 hours until tender. It’s a great option for hands-off cooking without losing flavor.

What sides go best with this brown stew chicken?

Jamaican rice and peas, mashed potatoes, steamed rice, or crusty bread are all perfect companions. They soak up the delicious gravy and balance the spicy, smoky flavors of the stew beautifully.

Final Thoughts

I have to say, this Brown Chicken Stew with Vegetables Recipe is one of those dishes I keep coming back to whenever I want something tasty and soul-satisfying. It’s simple enough for weeknights but impressive enough for guests. Plus, the way the flavors deepen when you make it ahead means you’re always in for a treat. I hope you try it and enjoy it as much as I do—trust me, your kitchen will smell amazing!