Jamaican brown stew chicken
2
Points®
Total time: 1 hr • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken leg (drumstick & thigh), skinless, meat only, raw
1000 g
Garlic
3 clove(s), crushed
Allspice
1 teaspoon(s)
Co-op Gravy Browning
2 teaspoon(s)
Thyme, Fresh
6 sprig(s)
Red onion
1 small, finely chopped
Spring Onions
3 medium, finely chopped
Tomato
2 small, chopped
Olive Oil
1 tablespoon(s)
Tomato Purèe
1 tablespoon(s), level
Agave Syrup
1 tablespoon(s), level
Chicken stock cube(s)
1 cube(s), 240ml
Red pepper
1 medium, finely sliced
Green pepper
1 medium, finely sliced
Peppers, all types
2 medium, scotch bonnet peppers, finely sliced (optional)
Instructions
1
Place the chicken into a large mixing bowl and season with the crushed garlic, allspice, browning sauce, thyme and salt and pepper. Stir so that the chicken is coated. Then add in the chopped onions and tomatoes. Stir to coat, then set aside and allow to marinate for 30 minutes.
2
Heat a frying pan over medium heat and add the oil. Add the chicken legs, one piece at a time to the pan and brown on each side.
3
Once the chicken is golden brown on each side, add in the garlic, onions and tomatoes and sauté until softened for 5 minutes. Add the tomato puree and stir to coat, then pour in 240ml chicken stock and add the agave. Bring the mixture to a simmer and cook for 7 minutes.
4
Add the sliced peppers to the pan, then simmer for another 5-10 minutes, until the peppers are tender and the gravy has reduced. Season to taste, then remove from the heat. Allow the meat to rest before serving.
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