How To Make Stewed Chicken
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How To Make Stewed Chicken
Pamela Lalbachan, chef and food writer, shows you how to make delicious, traditional Jamaican stewed chicken in this easy to follow recipe.
- Prep:
- 5m
- Cook:
- 40m
- Total:
- 45m
- Serves:
- 2
Ingredients
- 4 chicken pieces
- 1/2 red pepper
- 1/2 yellow pepper
- 1 red onion
- shallots
- tomatoes, chopped, peeled and deseeded
- 1 scotch bonnet pepper
- garlic, minced
- celery leaves
- sprigs of thyme
- chicken stock
- 2 tsp sugar
- juice of 1 lime
- cooking oil
Method
In a bowl, squeeze the lime juice over the chicken pieces and mix together.
Add cooking oil and the brown sugar to a pan and leave to melt and brown. Don't let the sugar burn as it will taste bitter. Once the sugar has browned, add the chicken. Allow to cook for a couple of minutes on each side, until the chicken pieces have browned all over. Be careful not to overcrowd the pan.
To the pan, add some finely chopped shallots, a chopped red onion, chopped red and yellow peppers, thyme, chopped celery leaves and a scotch bonnet pepper. Leave the scotch bonnet whole so it flavours the dish without being too overpowering. Add a chopped, peeled and deseeded tomato and the chicken stock. Cover and leave to simmer for 25 to 30 minutes. Add more stock if the liquid dries down too much while simmering.
Serve with Jamaican rice and peas or rice and Cuban black beans.