Jamaican Chicken Stew
Transport your taste buds to the Caribbean with this rich and flavorful Jamaican Chicken Stew, a hearty dish brimming with bold spices and vibrant ingredients. Featuring tender, bone-in chicken thighs seasoned with allspice, seared to golden perfection, and simmered in a robust sauce made with tomatoes, chicken stock, and aromatics like ginger, garlic, and Scotch bonnet pepper, this stew is a perfect balance of heat and depth. Packed with fresh vegetables like colorful bell peppers, carrots, and potatoes, it’s a wholesome and satisfying meal that comes together in just over an hour. Garnished with scallions and a splash of lime juice for a zesty finish, this traditional Jamaican dish is best served with fluffy steamed rice or crusty bread to soak up every drop of the flavorful broth. Whether you're looking to spice up your weeknight dinners or impress guests with a taste of the Caribbean, this Jamaican Chicken Stew is sure to deliver. Keywords: Jamaican chicken stew, Caribbean recipes, easy chicken stew, one-pot dinner, comforting chicken recipe.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 pepper Scotch bonnet pepper, diced (seeds removed for less heat)
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 medium carrots, peeled and sliced
- 4 sprigs fresh thyme sprigs
- 14 ounces canned diced tomatoes
- 2 cups chicken stock
- 3 medium potatoes, peeled and cubed
- 3 stalks scallions, chopped
- 1 tablespoon lime juice
Instructions
Season the chicken thighs with 1 teaspoon of salt, 1 teaspoon of black pepper, and ground allspice. Set aside to marinate while you prepare the other ingredients.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add chopped onion. Cook until softened, about 3 minutes. Add the minced garlic, grated ginger, and diced Scotch bonnet pepper, cooking for another 1 minute while stirring.
Stir in the chopped red and green bell peppers, sliced carrots, and thyme sprigs. Cook for 5 minutes, allowing the vegetables to soften slightly.
Add the canned diced tomatoes and chicken stock to the pot, stirring to combine. Bring the mixture to a simmer.
Return the seared chicken thighs to the pot, submerging them in the sauce. Cover the pot and let it simmer over medium-low heat for 20 minutes.
After 20 minutes, add the cubed potatoes and continue to simmer, covered, for another 30 minutes. Stir occasionally to prevent sticking.
Once the potatoes are tender and the stew has thickened, stir in the chopped scallions and lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Jamaican Chicken Stew hot with steamed rice or bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
