Brown Stew Chicken

January 22nd, 2011

Brown Stew Chicken - stewing

After a very long hiatus I decided to cook again.  Just kidding, I cook all the time!  The only problem is I don’t make time to share it with you.  Well, here I am and I’ve got a few tricks up my sleeve, including this delicious stew.

I recently returned from a wonderful vacation in Jamaica where we had “Brown Stew Chicken” in a couple of different road-side restaurants.  It was always delicious, tender and flavorful.  When we got home the first thing I attempted to cook was this!  Of course it is nice that we raise our own pasture-raised chickens now, this is the perfect winter dish to make with these chickens!  This dish was delicious and I am definitely going to make it again soon!

prepping the ingredients

Here’s what I did:

Ingredients:

• 1 pasture-raised chicken cut up into 10 equal pieces
• 1 large onion, diced
• juice of 1 lime
• 1 large tomato, diced
• 4 garlic cloves, minced
• 1/4 cup scallions, diced
• 1 spicy chili (jalapeno, scotch bonnet, etc.), minced
• 1 carrot, diced
• 2 teaspoons thyme
• 1 teaspoon pimento or allspice
• 2 tablespoons soy sauce
• 1/2 tablespoon flour
• 1/2 cup unsweetened coconut milk
• 1 tablespoon coconut oil (canola or olive would work too)

Add the chicken

Method:

1. Mix lime, tomato, scallions, onions, garlic, chili, thyme, pimento and soy sauce in a large bowl.
2. Add chicken and mix, set aside to marinade for about an hour (up to 8 hours)
3. Heat oil in a heavy bottom pan or casserole over medium-high heat
4. Remove chicken pieces from marinade (saving marinade) and brown in pan with oil
5. Add the marinade and carrots to the pan and cook for 10 minutes
6. In a small bowl mix flour and coconut milk
7. Add coconut milk mixture to pan, stir in
8. Turn heat to low and cover.  Simmer for 20 minutes or until chicken is tender
9. Serve with some rice and veggies for a perfect dinner.

I hope you enjoy!