Stewed Jamaican Chicken Easy Flavor
A flavorful and tender Jamaican brown stew chicken recipe, perfect for a weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 pieces chicken legs with thighs attached (skin removed)
- 1 lime (or 0.25 cup lime juice)
- 1 large tomato (chopped)
- 4 medium scallions (chopped)
- 1 large onion (chopped)
- 2 garlic cloves (chopped)
- 0.5 hot scotch bonnet pepper (seeds + membrane removed, chopped)
- 4 sprigs fresh thyme (or 2 tsp dried thyme)
- 2 tbsp low sodium soy sauce (for gluten free use GF Tamari)
- 1 tsp coconut oil (canola would be fine too)
- 1 medium carrot (chopped finely)
- 2 tsp cornstarch (sub tapioca for Keto)
- 1.5 cups unsweetened light coconut milk
- 0.25 tsp kosher salt
Instructions
Preparation Steps
- 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. Add the chicken and toss to coat.
- Cover and marinate for at least one hour.
- Heat oil in a Dutch pot or large saucepan over medium-high heat.
- Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.
- Lightly brown the chicken on all sides.
- When browned, pour the reserved marinade over the chicken and add the carrots.
- Stir and cook over medium heat for 10 minutes.
- In a small bowl, whisk together cornstarch and coconut milk. Add to the stew, stirring constantly. Reduce heat to low and cook for an additional 20 minutes, or until chicken is tender. Season with salt to taste.
Notes
This Jamaican brown stew chicken is best served with rice and peas or plain rice.