Jamaican Brown Stew Chicken
Jamaican Brown Stew Chicken is a gluten free and dairy free main course. One serving contains 329 calories, 28g of protein, and 21g of fat. For $1.07 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up lime, scotch bonnet pepper, soy sauce, and a few other things to make it today. A few people made this recipe, and 25 would say it hit the spot. It will be a hit at your Autumn event. It is brought to you by Skinny Taste. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good. Jamaican Brown Stew Chicken Skinnytaste, Authentic Jamaican Brown Stew Chicken, and Jamaican Chicken Stew are very similar to this recipe.
Servings: 6
Ingredients:
1 medium carrot, chopped finely
1 tsp coconut oil (canola would be fine too)
2 tsp cornstarch (sub tapioca for Keto)
4 sprigs fresh thyme or 2 tsp dried thyme
2 garlic cloves, chopped
1/4 tsp kosher salt
1 lime or 1/4 cup lime juice
1 large onion, chopped
4 medium scallions, chopped
1/2 – 1 hot scotch bonnet pepper, seeds + membrane removed, chopped
6 bone-in chicken legs with thighs attached, skinless (6 thighs, 6 drumsticks)
2 tbsp low sodium soy sauce (for gluten free use GF Tamari)
1 large tomato, chopped
1 1/2 cups unsweetened light coconut milk (I like Thai Kitchen)
Equipment:
bowl
sauce pan
pot
Cooking instruction summary:
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. Adapted from Food.com Print This 6 PP 9 SP Chicken Recipes Main Dishes Recipes posted February 6, 2012 by Gina 87 Comments
Step by step:
1. Squeeze lime over chicken and rub well.
2. Drain off excess lime juice.
3. 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.
4. 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.
5. 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.
6. 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.
7. Adapted from Food.com
8. Print This
9. 6 PP 9 SP Chicken Recipes Main Dishes Recipes
10. posted February 6, 2012 by Gina
11. 87 Comments
Nutrition Information:
covered percent of daily need
Related Videos:
Jamaican Brown Stew Chicken (Village Recipe!)
