© J Sainsbury plc 2020
Jamaican-style Brown stew chicken
The gentle tug of war between the curry powder, the salty soy, the aromatic spices and the heat of the Scotch bonnet is perfectly balanced in this delicious stew. You could have this with potatoes and green vegetables, but I love it best with rice.
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Ready in 1 hour inc. marinating time
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 4 chicken legs, or use 8 drumsticks/small thighs
- 1 bunch spring onions, thinly sliced
- 4 cloves garlic, finely chopped
- 1 tbsp soy sauce
- 2 tsp curry powder
- ½ tsp ground allspice
- ⅛ tsp ground nutmeg
- 1 tbsp fresh thyme leaves
- 1 tbsp olive oil
- 1 tbsp honey or brown sugar
- 2 brown onions, thinly sliced
- 2 red pepper, thinly sliced
- 400g tin chopped tomatoes
- 1 whole Scotch bonnet chilli
- 2 tbsp plain flour
- 500ml chicken stock, or use water
- Salt and pepper to your taste
Method
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1
Put the chicken in a large bowl. Add the spices, spring onion, thyme, garlic, ½ tsp cracked black pepper and the soy sauce and marinate for at least 1 hour and up to 8 hours (overnight).
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2
Heat the oil in a frying pan over a moderate heat, add the onion, honey and pepper, and cook for 10 minutes or until the onion is soft
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3
Add the chicken along with all the marinade ingredients. Cook over a high heat stirring constantly until the chicken begins to brown
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4
Add the tomatoes and cook for 2 minutes, then stir in the flour and cook for another 2 minutes until the flour is fully combined. Add the Scotch bonnet (or hot sauce to taste)
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5
Pour in the chicken stock, cover and cook for 35-45 minutes until the chicken is tender and cooked through. Remove the whole Scotch bonnet, if using, before serving and adjust the seasoning and hot sauce to taste if needed.
