Jamaican Chicken Stew
A flavorful and aromatic stew inspired by Indian cuisine, combining Jamaican jerk spices with chicken and warm spices.
Ingredients
- ●1 pound chicken breastboneless, skinless
- ●2 tablespoons coconut oilfor browning chicken
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons jamaican jerk seasoningstore-bought or homemade
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cayenne pepperoptional, for some heat
- ●2 tablespoons tomato pastecanned
- ●2 cups chicken brothlow-sodium
- ●1 teaspoon warm spices (cinnamon, cardamom, etc.)ground, to taste
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
- 3
Reduce heat to medium and add more oil if necessary. Add the onion and cook until softened, about 3-4 minutes.
- 4
Add the garlic, jerk seasoning, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly.
- 5
Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
- 6
Add the chicken broth and bring to a boil. Scrape up any browned bits from the bottom of the pot.
- 7
Return the chicken to the pot and add the warm spices. Season with salt and black pepper to taste.
- 8
Cover the pot and transfer to the oven. Braise for 25-30 minutes, or until the chicken is cooked through and the stew is heated through.
- 9
Serve hot, garnished with fresh cilantro or scallions (optional).