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Jamaican Chicken Stew   HT  MC  West Indian  60mins

                    Submitted by Tim Miller, Buckley, Wales


Serves 4    Hot  Poultry  Main Course  Gluten Wheat Dairy Free  Eggless  West Indies  Caribbean 


1kg/2.2lb Chicken Breast, chopped into large chunks.
2 medium onions, finely chopped
1 clove of garlic, finely chopped
2 tbsp of tomato puree
1 teasp of Ground Allspice
1 teasp each  Thyme, Marjoram, Sage, Oregano, Basil, and Parsley
3 Tablespoons of groundnut oil
1 Scotch bonnet pepper, chopped
Salt and pepper to taste


1. Place the groundnut oil into a medium pot, and fry the chopped onions, and the garlic, on a medium heat, till soft.

2. Add the mixed herbs, the allspice, and the scotch bonnet, and stir to prevent sticking.

3. Add the tomato puree, and keep stirring till the oil separates. Maybe 5 minutes.

4. Add the chicken pieces, and lower the heat a bit, cook, stirring from time to time, until the chicken is cooked, and coated with the sauce. Adding water as you need it. Adjust the seasoning to taste.

5. Serve with rice, and pitta bread. And a few red stripes. Enjoy.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Caribbean Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


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Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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