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Jamaican Brown Chicken Stew
From the book
My Kitchen Table: 100 Foolproof Suppers
100 failsafe recipes for delicious home cooking
Fresh ideas for midweek meals
Mouthwatering puddings to please a crowd
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Introduction from Gizzi Erskine
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.
Ingredients
Essential kit
You will need a large, deep flameproof casserole.
Method
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.
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