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
Serves:
Ingredients
- 6bone-in chicken legs with thighs attached,skin removed
- ¼cuplime juice
- 1large tomato,chopped
- 4medium scallions,chopped
- 1large onion,chopped
- 2garliccloves,chopped
- 1hot scotch bonnet pepper,chopped
- 4sprigsfresh thyme
- 2tbsplow sodium soy sauce
- 1tspcoconut oil
- 1medium carrot,chopped finely
- 2tspcornstarch
- 1½cupsunsweetened light coconut milk
- ¼tspkosher salt
Instructions
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Squeeze lime over chicken and rub well.
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Drain off excess lime juice.
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Using gloves combine tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.
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Cover and marinate at least one hour.
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Heat oil in a dutch pot or large saucepan.
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Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.
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Lightly brown the chicken on medium-high heat.
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When browned on all sides, pour the marinade over the chicken and add the carrots.
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Stir and cook over medium heat for 10 minutes.
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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.
Nutrition
- 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
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