The “brown” in brown stew comes from the first step: the chicken is browned hard so the sugars caramelise and set the colour and depth of the finished gravy. From there it is a patient simmer with onion, sweet peppers and thyme until everything comes together into something glossy and savoury.
There is no fire in this dish — it is seasoned rather than spicy, which makes it the plate we recommend for kids, for anyone new to Caribbean food, or for a day when you want comfort instead of heat. If you want something with more of an edge, our oven jerk chicken is at the other end of the scale.
Stew Chicken or Curry Chicken?
Both are simmered, both come with rice and peas, and both are staples. Stew chicken is browned first and finishes savoury, sweet-edged and mild. Curry chicken is built on Caribbean curry with allspice and thyme, so it is warmer and more aromatic. If you cannot decide, stew chicken is the safer first order.
How the Stew Chicken Plate Is Served
What Comes With It
- Brown stew chicken in its gravy
- Rice and peas, or coconut rice on request
- A side to complete the plate
- Pepper sauce on the side if you want heat
Ways to Get It
- Dine in at 10534 111 Street NW, Edmonton
- Takeout for a fast weeknight dinner
- Delivery across central Edmonton
- Family-size and catering portions
Serving Edmonton from 10534 111 Street NW — Queen Mary Park, Inglewood and North Glenora and the rest of central Edmonton.
