Jerk Chicken Stew | Chef Yasmin's version
A well seasoned jerk chicken stew influenced by the Jamaican food culture with a few of my own twists.
Print
Pin
Add to Collection
Servings: 6 People
Calories: 586kcal
Ingredients
- 3 1/2 pounds cut up chicken parts (I used a whole chicken and some extra wings). Rinse and dry chicken, if you prefer.
- 2 cups chicken broth (I use chicken bone broth)
- 15 ounces canned chickpeas rinsed thoroughly
PRODUCE AND HERBS:
- 1 large onion peeled, halved and thinly sliced
- 1 bunch scallions (about 5 to 6) chopped
- 4 small plum tomatoes diced
- 1 tablespoon garlic freshly crushed or finely minced
- 1 small bunch fresh thyme (tie the thyme with a piece of kitchen twine)
- 3 bay leaves
- 1 scotch bonnet or harbnero hot pepper (leave the pepper whole)
SPICES AND SWEETENER:
- 2 tablespoons brown sugar
- 1 tablespoon ground all spice
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
OIL/FATS:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame oil
OTHER LIQUID INGREDIENTS:
- 2 tablespoons soy sauce
- 1 teaspoon Mesquite Liquid Smoke (optional)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons rice wine vinegar
Instructions
- In a large saute pan, heat the olive and sesame oil over medium heat.
- Saute the sliced onions 2 to 3 minutes until translucent.
- Add the scallions, mix and cook 1 minute
- Add the garlic and cook 30 seconds
- Season with a pinch of salt and pepper.
- Reduce heat to medium-low. Add the allspice, cinnamon, nutmeg and ginger. Mix and cook 5 minutes until the spices are very fragrant.
- Add the diced tomatoes and cook over medium heat for 5 to 7 minutes until it starts to break down.
- Add the lime juice and rice wine vinegar. Cook 1 minute until it's mostly evaporated.
- Add the soy sauce and liquid smoke if using. Stir.
- Add brown sugar. Stir.
- Add thyme and bay leaves.
- Add in the chicken parts. Season with the salt and freshly ground black pepper. Mix to coat with tomato spice mixture.
- Add the chick peas and whole hot pepper. Mix to combine
- Turn up the heat to medium high. Pour in the chicken broth. Stir.
- Bring to a boil. Cover. Reduce heat to medium-low.
- Cover the pan with a tight lid. Cook until chicken is very tender, flip the chicken parts over at least once during the cooking - about half way of the cooking time. I cooked the chicken for 1 hour until it falls off the bone.
- Turn off the stove. Serve on your favorite beans and rice, if preferred. Garnish with fresh scallions. Enjoy!Note: Remember to discard the bay leaves and thyme.
Notes
I buy liquid smoke in my local grocery store in the condiments aisle. The smoky taste truly makes a difference.
The reason I leave the pepper whole is that is keeps the heat at minimum and I serve the cooked pepper on the side.
Nutrition
Calories: 586kcal | Carbohydrates: 21g | Protein: 39g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 1727mg | Potassium: 707mg | Fiber: 5g | Sugar: 7g | Vitamin A: 718IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 3mg