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Jamaican-style Brown Chicken Stew with Wholegrain Rice, Charred Spring Onions & Lime
Our version of the classic Jamaican Brown Stew stars tender free-range British chicken thighs, grilled until golden, and a fiery Jerk-spiced sauce. Fluffy wholegrain rice soaks up all the flavour. Charred spring onion makes for a smoky, crunchy bite. Finish with lashings of lime for the perfect lift.
High protein
1/3 daily fibre
New
7 plants
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 15ml hot honey (honey, chilli extract)
- 1 unwaxed lime
- 3 spring onion
- 80g creamed coconut
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pepper
- 1 pepper
- 2 onion
- 600g British Free Range chicken thighs
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 675
Protein: 39g
Carbs: 65g
Fat: 30g
Jamaican-style Brown Chicken Stew with Wholegrain Rice, Charred Spring Onions & Lime
Our version of the classic Jamaican Brown Stew stars tender free-range British chicken thighs, grilled until golden, and a fiery Jerk-spiced sauce. Fluffy wholegrain rice soaks up all the flavour. Charred spring onion makes for a smoky, crunchy bite. Finish with lashings of lime for the perfect lift.
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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 onions. Dissolve the creamed coconut in the jug with 300ml boiling water
Grill the chicken & simmer the stew
- Lay the chicken thighs flat onto the foil-lined baking tray. Drizzle with 1 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 onion and pepper and cook for 4-5 mins, until softened
- Add the ginger & garlic paste, ketchup and half the Jerk seasoning (use less for less heat) and cook for 2 mins
- Stir in the stock powder and coconut mixture and bring to a boil, then 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 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 spring 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. Season to taste
- Serve the chicken stew into bowls, with the rice alongside. Scatter over the charred spring onion and garnish with any remaining lime wedges
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