Jamaican Chicken Stew

Packed with heaps of flavour, Anthony Stewart's Jamaican-style stew makes a wholesome and hearty meal
By Anthony Stewart
Jamaican Chicken Stew
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

  • 4 x 100 g chicken breasts
  • 1 tsp garlic, chopped
  • 1 tsp paprika
  • 2 tsp soy sauce
  • 2 tbsp olive oil
  • 1 carrot, diced
  • 1 tsp thyme, leaves only
  • 1 tsp dried oregano
  • 125 ml chicken stock
  • 1 small onion, diced
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 60 ml tomato purée

Method

1. Lay the chicken in a shallow dish. Mix together the garlic, paprika and soy sauce.

2. Heat the oil in a frying pan and fry the chicken for about 3-4 minutes, until golden brown. Add the onion and fry for 3 minutes more, until softened.

3. Tip in the carrot, and add the thyme and oregano.

4. Stir in the stock and simmer everything for 10 minutes.

5. Add the diced peppers and tomato puree, and cook for a further 10 minutes, until the sauce thickens. Serve with rice or a crisp salad.

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