In the city where I grew up, there used to be a tiny, hole-in-the-wall Jamaican restaurant that served brown stew chicken that was to die for. It was the first place I ever tasted this dish and it was hard to keep from licking the plate. I love Jamaican food in general and I would love to re-create it but the recipes on the internet are all over the map. The dish I ate was very simple, just chicken in a savory brown gravy with a few sliced carrots (no bell pepper, as I have seen some recipes call for). The recipes themselves also seem quite simple, but there is a fair amount of variation too. I'll probably end up improvising a little, but I'd like to know what the bare essentials are--what makes brown stew what it is. Does anyone make this dish and have any insights or secrets to share?