Jamaican Brown Stew Chicken

Name: Jamaican Brown Stew Chicken
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Jamaican
Ingredients: 1 x 250g Spiced Pumpkin Rice; 1.3kg skinless, boneless chicken thighs, cut into chunks; 3 tbsp soy sauce; 1 tsp paprika; 1 tsp salt; 1 tsp coarse ground black pepper; 1 tsp pimento or ground allspice; 1 tsp garlic granules; 1 scotch bonnet chilli pepper (see Cook’s tip); 1 medium onion, peeled and roughly chopped; 2 tbsp vegetable oil; 1 large red pepper, cored, deseeded and cut into strips and cut into chunks; 1 large yellow or green pepper, cored, deseeded and cut into chunks; 500ml water; 1 sprig fresh thyme; 1 tbsp tomato ketchup or chopped tomatoes; 1-11/2 tbsp cornflour

Brown Stew Chicken meets summer comfort with Tilda’s Limited Edition Spiced Pumpkin Rice - a rich, flavour-packed pairing of tender chicken, warming spices, and fragrant pumpkin-infused rice for the ultimate cosy Jamaican-inspired meal.

16 - 30 Minutes
Medium
2

This recipe uses:

Jamaican Spiced Pumpkin Rice 250g

Where to buy

Ingredients

1 x 250g Spiced Pumpkin Rice
1.3kg skinless, boneless chicken thighs, cut into chunks
3 tbsp soy sauce
1 tsp paprika
1 tsp salt
1 tsp coarse ground black pepper
1 tsp pimento or ground allspice
1 tsp garlic granules
1 scotch bonnet chilli pepper (see Cook’s tip)
1 medium onion, peeled and roughly chopped
2 tbsp vegetable oil
1 large red pepper, cored, deseeded and cut into strips and cut into chunks
1 large yellow or green pepper, cored, deseeded and cut into chunks
500ml water
1 sprig fresh thyme
1 tbsp tomato ketchup or chopped tomatoes
1-11/2 tbsp cornflour

How to make Jamaican Brown Stew Chicken

Place the chicken in a mixing bowl. Stir in 1tablespoon soy sauce, paprika, salt, pepper, pimento or allspice, garlic, scotch bonnet and onions. Stir well to combine, cover and marinate in the fridge overnight for the best results or for at least 2 hours if not.
Heat the vegetable oil in a large deep saucepan and fry the chicken over a medium heat for 5-6 minutes on each side until browned.
Add the peppers, water, thyme, ketchup or tomatoes and remaining soy sauce. Bring to the boil, cover and simmer for 40 minutes until the chicken is cooked through and tender.
Mix the cornflour with a little cold water to a smooth paste and stir into the stew, heat gently stirring occasionally until thickened. Serve with Tilda Original Flavour Spiced Pumpkin rice.

Scotch bonnet chillies are a staple of Caribbean Cuisine. They are available in red, orange and green. It has a sweet fruity flavour. Generally, speaking the red chillies are hotter than green. If you like your food spicy then finely chop and add to the stew – if you like a milder heat then add whole and remove at the end of the cooking time.

Share this recipe

Select your region

Jamaican Brown Stew Chicken

Method

Ingredients

Ingredients

How to make Jamaican Brown Stew Chicken