Looking for something warm and comforting, Jerk Chicken Stew is the recipe for you. Tender Chicken infused with Jerk seasonings for mild heat simmering in a rich broth with added vegetables to make this stew just as delicious as it sounds. Provides a well balanced meal in less than an hour but with flavors as if it was slow cooking all day.

Stewed Cooking Method

Chicken is an option that can be manipulated in any recipe. It can be fried, baked, grilled, boiled and in my case stewed. The stewed cooking method in a recipe is slowly cooking the ingredients in a liquid to allow flavors to meld together and provides a tender yield in the ingredients chosen. Using the stewing method for my recipe, Jerk Chicken Stew provides a juicy morsel in every bite as the stewing method allows for the flavors of the Chicken to be released into the broth but also reabsorbed into it at the same time.

Jerk Seasonings

Jerk seasonings are an aromatic combination of sweet, smoky, spicy and warm profiles. Commonly found in the mixture are Cayenne Pepper, Allspice, Thyme, Garlic Powder, Onion Powder, Smoked Paprika, Brown Sugar, Ginger, Cinnamon & Nutmeg. Can be used as a dry seasoning or a wet depending on your preference and the heat index can be adjusted to how mild or spicy you like it. It is native to Jamaica and has inspired many recipes all around the world but more importantly, Jerk Chicken Stew in my home.

Jerk Chicken Stew was inspired in my home by incorporating some of my favorite ingredients. This also allowed me to explore using Jerk Seasonings with warm spices and mild heat along with the addition of vegetables, herbs and pantry items. Searing the Chicken prior to placing it directly into the broth allowed for the warm flavors to be sealed into the Chicken. While the flavors will release during the stewing process, this will also keep the Chicken tender and intact. Serve this over Coconut Rice and a side of steamed Cabbage and enjoy!

“Sweet & Spicy, all things nicely but most importantly is the soul!”

~Sand M

Jerk Chicken Stew

Chicken marinated in Jerk inspired seasonings and stewed in a thickened broth with Tomatoes, Vegetables and Herbs.
Print Recipe
Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife
  • Large Bowl with lid

Ingredients
  

Protein

  • 4 Chicken Leg Quarters Cleaned and excess fat removed. Cut Leg Quarters into 2 sections or leave whole.

Produce

  • 1 Green Bell Pepper Sliced thinly.
  • 1 Yellow Onion Sliced thinly.
  • 1 Package of Cherry Tomatoes
  • 1 cup Roasted Red Peppers with liquid
  • 2 tbsp Minced Garlic.

Seasonings

  • 4 tbsp Jerk Seasoning
  • 3 tbsp Garlic Herb Seasoning No Salt
  • 1 tbsp Cumin
  • 1 tbsp Onion Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Thyme
  • 1 tsp Ground Ginger
  • 2 tsp Salt

Condiments

  • 2 tbsp Brown Sugar
  • 2 tbsp Mushroom Soy Sauce Can be found in Asian Markets or may substitute for reg Soy Sauce.
  • 8 oz Can of Tomato Sauce

Oil

  • Olive Oil

Other

  • 2 cups Water

Slurry for thickening

  • 1 tbsp Cornstarch
  • 2 tbsp Water

Instructions
 

Chicken Preparation

  • Add Chicken into Bowl.
  • Drizzle a generous amount of Olive Oil over Chicken.
  • Add Jerk Seasoning, 2 tablespoons Garlic Herb Seasoning, Cumin, Onion Powder, Smoked Paprika, Thyme, Ginger, 1 teaspoon Salt, Brown Sugar and Mushroom Soy Sauce.
  • Using your hands, mix and massage ingredients into the Chicken being sure to coat completely. Cover and place into refrigerator to marinade overnight.

Cooking Instructions

  • Remove Chicken from refrigerator 1 hour before cooking to bring to room temperature. Give it another toss in marinade to redcoat with marinade.
  • Heat Dutch Oven on medium/high and drizzle with Olive Oil.
  • Place Chicken in Dutch Oven skin side down and begin searing on each side for 3-5 minutes or until skin is browned and crispy. Remove and set aside on a plate.
  • Drizzle Dutch oven again with Olive Oil.
  • Add sliced Peppers, Onions Cherry Tomatoes & minced Garlic and begin to sauté until vegetables begin to soften and Garlic becomes fragrant.
  • Mix ingredients for Slurry.
  • Add remaining ingredients including Slurry and give it a stir to incorporate.
  • Gently place browned Chicken back into broth being sure coat with liquid. Cover with lid.
  • Lower cooking temperature to medium and let simmer for 45 minutes or until Chicken is tender and internal temperature is 165℉ stirring periodically. Taste broth at this point to see if additional seasonings are needed.
  • Serve along side rice, steamed cabbage or your favorite dishes. Enjoy!
Keyword Chicken, Jerk, Jerk Chicken, Stew