January 22nd, 2011
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!
Here’s what I did:
- 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)
- Mix lime, tomato, scallions, onions, garlic, chili, thyme, pimento and soy sauce in a large bowl.
- Add chicken and mix, set aside to marinade for about an hour (up to 8 hours)
- Heat oil in a heavy bottom pan or casserole over medium-high heat
- Remove chicken pieces from marinade (saving marinade) and brown in pan with oil
- Add the marinade and carrots to the pan and cook for 10 minutes
- In a small bowl mix flour and coconut milk
- Add coconut milk mixture to pan, stir in
- Turn heat to low and cover. Simmer for 20 minutes or until chicken is tender
- Serve with some rice and veggies for a perfect dinner.
I hope you enjoy!