Jamaican Brown Stew Chicken

Ingredients

• 1200 gChicken
• 120 gTomato
• 300 gOnion
• 6 gGarlic
• 150 gBell pepper
• 80 gCarrot
• 50 gLime
• 2 gThyme
• 2 gAllspice
• 30 mlSoy sauce
• 6 gCornstarch
• 480 mlCoconut milk
• 15 mlOil
• 16 gFlour
• 30 gGreen onion
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Marinate

   • Squeeze lime over the chicken and rub it in; drain off excess juice.
   • Combine tomato, scallions, onions, garlic, red pepper, thyme, allspice and soy sauce in a large bowl.
   • Add the chicken pieces, mix well, cover and marinate at least 1 hour in the fridge.
2. 2

   Brown the chicken

   • Heat the vegetable oil in a large Dutch oven or heavy saucepan until hot.
   • Remove chicken pieces from the marinade (reserve the marinade), shake off excess and brown the pieces in batches.
   • Place browned pieces on a plate while you finish the rest.
3. 3

   Build the stew

   • Drain excess oil, return all chicken to the pot and pour the reserved marinade over it.
   • Add the carrot slices and cook over medium heat for 10 minutes so flavors combine.
4. 4

   Thicken and simmer

   • Whisk flour and cornstarch with a little coconut milk to a smooth paste to avoid lumps.
   • Pour in remaining coconut milk, stir in the flour mixture and bring briefly to a simmer.
   • Turn heat down to lowest and cook another 20 minutes, until chicken is tender. Season with salt and pepper to taste.
5. 5

   To serve

   • Serve hot with rice or fried plantains and garnish with sliced scallions or thyme.