Excuse the delay, in typical Jamaican style this blog had to come a little late (this meal was so good I had to cook it twice). But this one is certainly worth the wait.
We are staying on the chicken theme this week… if you haven’t seen my Jerk Chicken recipe check it out Here.
A staple of my young life and now I’m about to share all of Momma Joy’s closest guarded cookery secrets with all of you, and this week we’re cooking up some browned stew chicken!
Before I share all my family secrets and end any chance my mother has of taking over from Ansley as TV’s superstar black chef, I need to check you’re all worthy of this type of knowledge. So to that end, here is my newest addition ‘Riddle of the Week’ *Thunderous Applause*. As a kid visiting Jamaica they always used to ask me some riddles. I’m useless at them but hopefully, you guys are smarter than me. Put you Answers in the comments section.
Riddle of the Week…
Why is every river rich?
- 675g Chicken Thigh Fillets (you can use a whole chicken or any other cut you like but you need to take the skin off and ain’t nobody got time for that)
- 1/2 A Lemon
- 2 Spring Onions
- 1 Small Red Onion
- 1 Medium Tomato
- 2 Cloves of Fresh Garlic
- 1 Large Carrot
- 45ml of Coconut Milk
- Everyday Seasoning
- 1 Chicken Stock Cube
- 1 Scotch Bonnet Pepper (you can use any hot pepper you like)
- 25ml Oil (For Cooking)
- Put your chicken in a bowl, squeeze your lemon and gently caress your chicken with the juice (sing to it for extra flava!)
- Sprinkle your everyday seasoning all the chicken
- Cut up your spring onion, red onion, garlic and scotch bonnet pepper, add this to the chicken, use your hand and massage the flava into the meat.
- Let it soak and chill for 1-24 hours in the fridge (great things come to those that wait, the longer you let it soak the more flava you get!)
- Heat a large pan on a medium heat and add your oil
- Remove your chicken from the bowl shaking off the fresh seasoning and place it in your pan to cook until it’s brown on both sides (hold onto all your seasoning from the chicken)
- Once your chicken is all ‘browned’ take it from the pan and place it on a plate
- Take your bowl of seasoning and cook them for 2-3 minutes in the same pan.
- Return your chicken to the pan
- Cut up your tomato, thyme and carrot and add this to the pot.
- Add enough water to cover the chicken and leave to simmer on a medium to low heat with an open pot.
- Let it ‘cook down’ until your gravy is the desired thickness.
- Serve and enjoy (Rice and peas recipe – coming soon)
This recipe makes four servings (if you’re serious about those gains anyway, adapt the servings as you like)