Jamaican Chicken Stew Recipes

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Steps:

• Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
• Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
• Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
• Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
• Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
• If you need to add anything more like salt to bring it to taste, now is the time.
• Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
• Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
• Option 2: Remove the chicken from the skillet and place in a bowl.
• Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
• Then add curry chicken back to the stew.
• Your food is ready!

Steps:

• Squeeze lime over chicken and rub well. Drain off excess lime juice.
• Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. 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. Reserve the marinade for sauce.
• Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
• Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
• Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.

Steps:

• Prepare rice according to package directions, omitting salt and fat.
• While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
• Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes.
• Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.

Steps:

• Prepare rice according to package directions, omitting salt and fat.
• While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic, saute 3 minutes or until tender.
• Combine chicken and spices in a bowl.
• Add chicken mixture to pan and saute 4 minutes.
• Stir in wine, capers, beans, and tomatoes.
• Cover, reduce heat, and simmer 10 minutes until tender.
• Serve over rice.
• One serving equals 1 1/2 cups stew and 3/4 cup rice.

Steps:

• Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
• Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
• Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion & garlic, saute 3 minutes or until tender.
• Combine chicken & the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan, saute 4 minutes. Stir in wine, beans & tomatoes.
• Cover, reduce heat & simmer 10 minutes or until tender.
• Serve over rice.