Brown stew chicken
A spicy Jamaican stew.
Servings: 4 people
Calories: 450kcal
Ingredients
Ingredients for the dry rub marinade
- 1 medium onion sliced and chopped
- 2 spring onions sliced
- 1 red pepper sliced
- 1 green pepper sliced
- 3 garlic cloves finely sliced and chopped
- 2 cm fresh ginger peeled and grated
- 1 tsp paprika
- ¼ tsp all spice
- 1 chilli seeds removed and chopped
- 2 tsps light brown sugar
- salt and ground black pepper to season
Ingredients for the brown chicken stew
- 700 g chicken thighs boneless + skinless
- 1 tbsp vegetable oil
- 450 ml chicken stock
- 2 bay leaves
- 2 tsps tomato puree
- 2 sprigs of thyme
Instructions
- Mix all the ingredients for the dry rub marinade in a large bowl, add the chicken thighs and rub to evenly coat all over. Leave in the bowl for at least 2 hours or overnight.
- Heat the olive oil in a saute pan to a medium heat, remove the chicken from the marinade and fry in batches until lightly browned and sealed all over; take care not to burn the sugar.
- Remove the chicken, lower the heat, add the dry rub marinade ingredients and cook until the onion and peppers are soft.
- Return the chicken to the pan and add the remaining ingredients, stir to mix well. Bring to a simmer, cover with a lid and cook for 30 to 40 minutes or until the chicken is cooked through.
- Remove the lid and simmer for approximately 5 minutes to reduce the sauce.
- Serve with rice and peas.
Notes
Freezing tip: Bulk cook this dish and freeze in individual portions for a quick and easy midweek meal.
Calories are per portion and for the ingredients listed; not for any accompaniments. The calories are an approximation and will depend in some instances on the size of the ingredients.