Jamaican brown stew chicken — chicken marinated in herbs and pimento, browned, then simmered in a rich coconut sauce until tender and deeply flavourful.
- 1 whole Chicken
- 1 chopped Tomato
- 2 chopped Onions
- 2 chopped Garlic Clove
- 1 chopped Red Pepper
- 1 chopped Carrots
- 1 Lime
- 2 tsp Thyme
- 1 tsp Allspice
- 2 tbs Soy Sauce
- 2 tsp Cornstarch
- 2 cups Coconut Milk
- 1 tbs Vegetable Oil
Tags:
StewVideo
Preparation
- Squeeze the lime over the chicken and rub it in well, then drain off the excess.
- Combine the tomato, scallion, onion, garlic, pepper, thyme, allspice and soy sauce with the chicken in a large bowl, cover, and marinate for at least an hour.
- Heat the oil in a Dutch pot or large saucepan. Shaking the seasonings off each piece as you go (reserve the marinade for the sauce), brown the chicken a few pieces at a time in very hot oil, resting the browned pieces on a plate.
- Drain off the excess oil, return the chicken to the pan, pour over the reserved marinade, and add the carrots. Stir and cook over medium heat for 10 minutes.
- Mix the cornstarch with the coconut milk, add to the stew, stirring constantly, then turn the heat to minimum and cook for another 20 minutes, or until tender.
