How To Make Jamaican Brown Chicken Stew
Get a taste of the Caribbean with this Jamaican brown chicken stew. It’s spicy and creamy made with Bonnet peppers and coconut milk. This dish is a must-try
Squeeze lime over chicken and rub well.
Drain off excess lime juice.
Using gloves combine tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.
Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan.
Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.
Lightly brown the chicken on medium-high heat.
When browned on all sides, pour the marinade over the chicken and add the carrots.
Stir and cook over medium heat for 10 minutes.
Mix cornstarch and coconut milk and add to stew, stirring constantly. Reduce heat to low and cook an additional 20 minutes or until tender, add salt to taste.
- Calories: 821.84kcal
- Fat: 59.77g
- Saturated Fat: 18.71g
- Trans Fat: 0.21g
- Monounsaturated Fat: 22.83g
- Polyunsaturated Fat: 11.61g
- Carbohydrates: 9.46g
- Fiber: 1.70g
- Sugar: 3.71g
- Protein: 57.76g
- Cholesterol: 319.92mg
- Sodium: 561.19mg
- Calcium: 62.75mg
- Potassium: 903.48mg
- Iron: 3.13mg
- Vitamin A: 202.41µg
- Vitamin C: 15.52mg