Growing up, brown stew chicken was (and still is) my favorite dish to order at any Jamaican restaurant. I love the how the chicken was so tender and fall off the bone good! The gravy is cooked withs so many flavorful ingredients like sweet peppers, onions, thyme, tomato and of course a scotch bonnet pepper. Well, I decided to make the same dish but with salmon and this brown stew salmon doesn’t lack on flavor one bit. The salmon is tender and flaky and really absorbs all of the juices and spices coming from the gravy. It’s a winner ya’ll! Before we dive into the recipe, I wanted to talk about 2 ingredients that you might not be that familiar with:
Browning sauce: Browning sauce is a blend of caramel color, vegetable concentrates and seasonings. Traditionally added to sauces and gravies, it works well in meaty recipes to deepen the flavor and in soups and stews to darken the broth. You find this at any grocery store near the gravies or international spice sections. I use Kitchen Bouquet but there are many to choose from.
Scotch Bonnet Pepper: Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o’ shanter hat. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units which mean it’s HOT! For this recipe we are not cutting the pepper open, we are just letting the pepper cook whole in the gravy for a subtle kick of heat. If you can’t find a scotch bonnet pepper near you, you can use scotch bonnet pepper sauce. Grace makes a really good sauce.
How to make Brown Stew Chicken
Using a large pan or skillet, heat the oil over medium high heat. While the oil is heating up, season the salmon with salt, pepper, and fish seasoning. Also make sure your peppers and onion are sliced. Once the oil is hot place the salmon in the pan and brown for 2 minutes on each side then remove from the pan. The salmon won’t be fully cooked and that’s okay.
Once you have removed the salmon from the pan, add the peppers and onions to the pan and sauté on medium heat until the veggies are tender and fragrant. Add a pinch of salt and pepper to the veggies as they cook. Once the veggies start to get tender add in the garlic and fresh thyme.
In a bowl stir together the water, ketchup, browning sauce, and hot pepper sauce (if using) and stir together. Once the veggies are tender, pour the browning mixture into the pan and whisk everything together so that the ketchup is fully incorporated. If you’re using a scotch bonnet pepper, add it to the pan and let it cook in the gravy (do not cut the pepper open, add it whole).
Once the gravy comes to a boil, reduce the heat and add the salmon back into the pan. Spoon the gravy over the salmon and let it cook for another 5-7 minutes or until the salmon is done. Serve with rice and enjoy!