Jamaican Brown Chicken Stew
I first got introduced to Caribbean food when I was working as a body piercer in Camden as there was an abundance of small but excellent Caribbean restaurants and takeaways in the area at the time. This classic brown chicken stew has to be one of my favourites.
|1||medium chicken, cut into 8 portions|
|1 tsp||sea salt|
|1 tsp||vegetable oil|
|3||spring onions, chopped|
|1||Scotch bonnet chilli pepper, seeded and chopped|
|A few||thyme sprigs|
|4||cloves garlic, chopped|
|2 tbsp||curry powder|
|A pinch||allspice mix|
|½||red pepper, seeded, chopped|
|½||green pepper, seeded and chopped|
|600ml (1 pint)||chicken stock, fresh is best|
|225g (8oz)||butternut squash, peeled and cut into bite- sized cubes|
|200g (7oz)||potatoes, peeled and cut into bite sized cubes|
|550g (1¼ lb)||Basmati rice, cooked in coconut milk|
You will need a large, deep flameproof casserole.
Heat the vegetable oil in a large, deep flameproof casserole or sauté pan with a lid until really hot. Add 4–5 pieces of chicken to the oil and fry gently skin-side down for about 5 minutes on each side until the chicken is browned all over.
Remove the chicken from the casserole and repeat with the remaining chicken pieces. Carefully pour out most of the oil, leaving just 2 spoonfuls in the base. Add the spring onions, onions, chilli, garlic, thyme and peppers, and stir briefly. Return the chicken to the casserole with the spices, the squash and potatoes. Pour in the stock, then add the butter, bring to the boil and then reduce the heat, cover and simmer for 25 minutes until the liquid is reduced to a rich gravy and the chicken is cooked through. Serve with the coconut rice.