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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