Jamaican Chicken Stew
A flavorful and hearty stew made with chicken, spices, and a hint of Caribbean flair. Perfect for a cold evening.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breastscut into 1-inch pieces
- ●2 tablespoons Jamaican curry powder
- ●1 teaspoon paprika
- ●1 teaspoon garlic powder
- ●1 large onionchopped
- ●1 large red bell pepperchopped
- ●14.5 ounces stew tomatoescanned
- ●14 ounces coconut milk
- ●1 teaspoon warm spicesground ginger, allspice, and thyme
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●2 tablespoons coconut oil
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
- 3
Add the onion and red bell pepper to the pot and cook until the vegetables are tender, about 5 minutes.
- 4
Add the curry powder, paprika, garlic powder, salt, and pepper to the pot and cook for 1 minute.
- 5
Add the stew tomatoes, coconut milk, and warm spices to the pot. Stir to combine.
- 6
Return the chicken to the pot and bring the stew to a simmer.
- 7
Reduce heat to low and let the stew cook, covered, for 20-25 minutes, or until the chicken is cooked through.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve the stew hot, garnished with chopped fresh herbs, if desired.