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Jamaican-Style Brown Chicken Stew with Brown Rice, Charred Spring Onion & Lime
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Prep in 10
High protein
1/3 daily fibre
New
6 plants
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 300g British Free Range chicken thighs
- 1 onion
- 1 pepper
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 10g chicken stock powder (Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 40g creamed coconut
- 2 spring onion
- 1 unwaxed lime
- 15ml hot honey (honey, chilli extract)
Nutritional Information
Calories: 719
Protein: 40g
Carbs: 73g
Fat: 32g
Ingredients
- 2 spring onion
- 1 unwaxed lime (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 40g creamed coconut (use half)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 10g chicken stock powder (use half) (Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 100g rice (brown) (use half) (100% Brown Rice)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper (use half)
- 1 pepper (use half)
- 1 onion (use half)
- 150g British Free Range chicken thighs
Nutritional Information
Calories: 722
Protein: 40g
Carbs: 74g
Fat: 32g
Jamaican-Style Brown Chicken Stew with Brown Rice, Charred Spring Onion & Lime
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a sieve
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Thinly slice the peppers and brown onion. Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
Grill the chicken & build the stew
- Lay the chicken thighs flat onto the foil-lined baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper. Grill for 13 mins
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the ginger and garlic paste, ketchup and half of the jerk seasoning and cook for 2 mins
- Stir in the coconut mixture and stock powder and bring to a boil. Simmer for 4-5 mins, until thickened slightly. Season with salt and pepper
Final touches
- Meanwhile, trim and cut the spring onions into 3cm pieces. Cut the lime into wedges
- After 13 mins, add the spring onion to the baking tray and toss with 1/2 tsp oil. Sprinkle the chicken with the remaining jerk seasoning and drizzle with the hot honey. Grill for a further 3-4 mins, until the chicken is cooked through and the onion is softened and charred
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken against the grain and stir into the stew with a squeeze of lime juice to taste. Season to taste
- Share the chicken stew between bowls with the rice alongside. Scatter with the grilled onion and garnish with the remaining lime wedges
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