Jamaican Jerk Chicken Stew
Chicken thighs marinated in a homemade scotch bonnet, allspice, molasses and citrus jerk sauce, seared in cast iron and baked. Serve with rice, beans and tostones.
Servings 6 people
Calories 310kcal
Ingredients
- 12 Whole Boneless, Skinless Chicken Thighs
- 1 Tbsp Ground Allspice
- 2 Whole Scotch Bonnet Peppers
- 4 Whole Garlic Cloves chopped
- 2 Inches Fresh Ginger grated
- 1/2 Whole Lime squeezed
- 1/2 Whole Orange squeezed
- 3 Sprigs Thyme
- 1/4 Cup Gluten Free Soy Sauce
- 1 Tbsp Black Peppercorns
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Cinnamon
- 2 Tsp Salt
- 2 Tbsp Molasses
- 3 Whole Carrots peeled and diced
Instructions
- Put the allspice, thyme leaves, garlic, scotch bonnets, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce, molasses, orange juice and lime juice in a blender. Purée until smooth.
- Put the chicken in a bowl and cover it with the marinade. Refrigerate at least 2 hours, preferably overnight.
- Heat the oven to 350°F. Lift the chicken out of the marinade, saving the marinade.
- In a cast iron skillet over medium-high heat, brown the chicken about 2 minutes per side.
- Move the chicken to a baking dish, scatter in the carrots and pour the marinade back over.
- Bake uncovered 45 minutes to 1 hour, until the chicken is tender and reaches at least 165°F.
- Finish under the broiler for a minute or so for extra char. Serve with rice, red beans and tostones. Enjoy!
Notes
Nutrition is an estimate per serving, for the chicken only (no rice, beans or tostones), calculated from the ingredients.
Nutrition
Calories: 310kcal | Carbohydrates: 10g | Protein: 46g | Fat: 10g