Description
Jamaican Brown Stew Chicken – A spicy dish with skinless chicken legs and thighs, simmered in a pot with light coconut milk, scallions, onions, tomatoes, garlic, thyme and one very hot scotch bonnet pepper.
Yield: 6servings | Serving Size: 1thigh and drumstick
Ingredients
6bone-in chicken legs with thighs attached, skin removed (6 thighs, 6 drumsticks)
1lime or 1/4 cup lime juice
1large tomato, chopped
4medium scallions, chopped
1large onion, chopped
2garlic cloves, chopped
1/2 1hot scotch bonnet pepper, seeds + membrane removed, chopped
4sprigs fresh thyme or 2 tsp dried thyme
2tbsplow sodium soy sauce, for gluten free use GF Tamari
1tspcoconut oil, canola would be fine too
1medium carrot, chopped finely
2tspcornstarch, sub tapioca for Keto
1 1/2cupsunsweetened light coconut milk, I like Thai Kitchen
1/4tspkosher salt
Instructions
Squeeze lime over chicken and rub well.
Drain off excess lime juice.
- Using gloves combine tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.
- Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan.
- Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.
Lightly brown the chicken on medium-high heat.
- When browned on all sides, pour the marinade over the chicken and add the carrots.
- Stir and cook over medium heat for 10 minutes.
- Mix cornstarch and coconut milk and add to stew, stirring constantly. Reduce heat to low and cook an additional 20 minutes or until tender, add salt to taste.
Last Step:
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Notes
Nutrition
Serving: 1thigh and drumstick, Calories: 235kcal, Carbohydrates: 8.5g, Protein: 27.6g, Fat: 9.3g, Saturated Fat: 2g, Cholesterol: 104mg, Sodium: 371.5mg, Fiber: 1.6g, Sugar: 1.1g
