Brown Stew Chicken
A hearty Jamaican brown stew chicken: tender browned chicken simmered in a savory coconut-tinged, spiced tomato marinade for a comforting, flavorful meal.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 pcs chicken
- 1 pcs tomato,chopped
- 2 pcs onion,chopped
- 2 pcs garlic clove,chopped
- 1 pcs red pepper,chopped
- 1 pcs carrots,chopped
- 1 pcs lime
- 2 tsp thyme
- 1 tsp allspice
- 2 tbsp soy sauce
- 2 tsp cornstarch
- 480 ml coconut milk
- 1 tbsp vegetable oil
Directions
- Squeeze lime over chicken and rub well and drain off excess lime juice.
- Combine tomato, onion, garlic, red pepper, thyme, allspice and soy sauce in a large bowl with the chicken pieces, cover and marinate at least 1 hour.
- Heat oil in a dutch pot or large saucepan, shake off excess marinade from each piece and reserve marinade for sauce.
- Lightly brown chicken in very hot oil a few pieces at a time, set browned pieces aside while browning remaining pieces.
- Drain excess oil, return chicken to pan, pour reserved marinade over chicken and add carrots, stir and cook over medium heat for 10 minutes.
- Mix cornstarch and coconut milk until smooth and add to stew, stir constantly, reduce heat to low and cook another 20 minutes or until chicken is tender.