Brown Stew Chicken

Ingredients

• 1chicken, whole chicken, jointed
• 1tomato, chopped
• 2onion, chopped
• 2 clovesgarlic, chopped
• 1red pepper, a red bell pepper, chopped — or half a Scotch bonnet, finely chopped, for real heat
• 1carrot, chopped
• 1lime, for rubbing the chicken
• 2 tspthyme, dried or fresh
• 1 tspallspice, ground pimento
• 2 tbspsoy sauce
• 2 tspcornstarch, used as thickener
• 2 cupscoconut milk
• 1 tbspvegetable oil
• 3scallions, chopped

Method

1. 1

   Squeeze the lime over the chicken pieces, rub it in well and pour off the excess juice.

2. 2

   Mix the tomato, scallions, onion, garlic, pepper, thyme, allspice and soy sauce with the chicken in a large bowl. Cover and refrigerate for at least 1 hour; longer gives a deeper flavor.

3. 3

   Lift the chicken out, shaking the seasonings back into the bowl — the marinade becomes the sauce. Heat the oil in a Dutch oven over high heat and brown the chicken a few pieces at a time, about 2 minutes a side, moving each batch to a plate.

4. 4

   Pour off the excess oil, return all the chicken and pour in the marinade with the carrot. Stir and cook over medium heat for 10 minutes, and meanwhile whisk the cornstarch into the coconut milk until smooth.

5. 5

   Stir the coconut milk into the stew, turn the heat to its lowest and cook for 20 minutes, until the chicken is tender and the thickest pieces reach 165°F.

Nutrition per serving