Jamaican-style Brown Chicken Stew with Wholegrain Rice & Charred Spring Onions

Serving size

1 person 2 people 4 people

Ingredients

15ml hot honey

(honey, chilli extract)
1 unwaxed lime
2 spring onion
40g creamed coconut
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
1 tbsp jerk seasoning

(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
2 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)
1 pepper
1 pepper
1 onion
300g British Free Range chicken thighs
100g rice (brown)

(100% Brown Rice)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	142Kcal	719Kcal
	595kJ	3006kJ
Fat	6.4g	32g
of which saturates	3.3g	17g
Carbohydrates	14g	73g
of which sugars	4.3g	22g
Protein	7.8g	40g
Salt	0.29g	1.4g
Fibre	2.8g	14g

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	722Kcal
	581kJ	3020kJ
Fat	6.2g	32g
of which saturates	3.2g	17g
Carbohydrates	14g	74g
of which sugars	4.3g	22g
Protein	7.7g	40g
Salt	0.28g	1.4g
Fibre	2.8g	14g

Back

High protein 1/3 daily fibre New 6 plants

Jamaican-style Brown Chicken Stew with Wholegrain Rice & Charred Spring Onions

Prep time: 15 mins

Total time: 30 mins

Cuisine: European

Food group: Poultry

Bring a taste of Jamaica to the dinner table with our take on brown chicken stew. Tender free-range British chicken is simmered in a creamy coconutty sauce, brimming with warm Jerk spices. Dish up with fluffy brown rice and smoky charred spring onions. Finish with a squeeze of fresh lime for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the grill to high (240C)
Line a baking tray with silver foil
Bring a medium 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 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 & garlic paste, ketchup and half 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 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 to taste. Season to taste
Share the jerk chicken stew between bowls, with the rice alongside. Scatter with the grilled spring onion and garnish with the remaining lime wedges