Photo of Brown stew chicken by Digital 360 Coach Nancy by WW

Brown stew chicken by Digital 360 Coach Nancy

PersonalPoints™ per serving
Total Time
1 hr
10 min
20 min
D360 coach Nancy Odogwus', version of the popular Caribbean dish, brown stew chicken. A delicious traditional dish boasting a sweet and spicy flavour. Best served over rice and peas.


Chicken Leg, Skinless, Meat only, raw

1000 g


3 clove(s), crushed


1 teaspoons

Co-op Gravy Browning

2 teaspoons

Thyme, Fresh

6 sprig(s)

Red onion(s)

1 small, finely chopped

Spring Onions

3 medium, finely chopped


2 small, chopped

Olive Oil

1 tablespoons

Tomato Purèe

1 tablespoons, level

Agave Syrup

1 tablespoons, level

Chicken stock cube(s)

1 cube(s), 240ml

Red pepper(s)

1 medium, finely sliced

Green Pepper(s)

1 medium, finely sliced

Peppers, All Types

2 medium, scotch bonnet peppers, finely sliced (optional)


  1. Place the chicken into a large mixing bowl and season with the crushed garlic, allspice, browning sauce, thyme and salt and pepper. Stir so that the chicken is coated. Then add in the chopped onions and tomatoes. Stir to coat, then set aside and allow to marinate for 30 minutes.
  2. Heat a frying pan over medium heat and add the oil. Add the chicken legs, one piece at a time to the pan and brown on each side.
  3. Once the chicken is golden brown on each side, add in the garlic, onions and tomatoes and sauté until softened for 5 minutes. Add the tomato puree and stir to coat, then pour in 240ml chicken stock and add the agave. Bring the mixture to a simmer and cook for 7 minutes.
  4. Add the sliced peppers to the pan, then simmer for another 5-10 minutes, until the peppers are tender and the gravy has reduced. Season to taste, then remove from the heat. Allow the meat to rest before serving.