Jamaican Chicken Stew
A flavorful and spicy Jamaican-inspired chicken stew made with tender chicken, silky vegetables, and a hint of intense spices.
Ingredients
- ●1 lb chicken breastboneless, skinless
- ●2 tsp Jamaican jerk seasoningstore-bought or homemade
- ●1 medium onionchopped
- ●1 medium bell pepperchopped
- ●2 medium tomatodiced
- ●1 can stew tomatoes14.5 oz
- ●1 cup coconut milkfull-fat
- ●2 tbsp all-purpose flour
Instructions
- 1
Heat 2 tbsp of oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on both sides, about 5-6 minutes. Remove from pot and set aside.
- 3
Add the onion, bell pepper, and jerk seasoning to the pot. Cook until the vegetables are tender, about 5 minutes.
- 4
Add the diced tomato, stew tomatoes, and flour to the pot. Stir to combine and cook for 1 minute.
- 5
Add the coconut milk to the pot and stir to combine.
- 6
Return the chicken to the pot and bring to a simmer.
- 7
Reduce heat to low and cook, covered, until the chicken is cooked through and the stew has thickened, about 20-25 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with chopped fresh herbs if desired.