Jamaican Curried Chicken Stew Recipe Recipe For Meatloaf

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JAMAICAN CURRY CHICKEN AND POTATOES



Jamaican Curry Chicken and Potatoes image

There's nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it's not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.

Provided by Millie Peartree

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken legs and thighs, skin removed
1 tablespoon garlic powder
Kosher salt and black pepper
2 tablespoons olive oil, plus more as needed
1 large onion, sliced
4 garlic cloves, minced
2 tablespoons Jamaican hot curry powder, such as Jamaican Choice or Grace, plus more as needed
1 Scotch bonnet or habanero pepper
4 medium Yukon Gold potatoes, washed and quartered
1 to 2 quarts chicken stock (reduce or add liquid depending on pot size)
1 dried bay leaf
2 fresh thyme sprigs
1/4 cup cornstarch
White rice, for serving

Steps:

  • Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
  • Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
  • If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
  • Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
  • Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
  • Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
  • In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN



Easy oven-cooked Jamaican brown stew chicken image

Try this classic Jamaican one-pot of brown stew chicken with a moreish spicy marinade. Serve with rice and peas and slaw on the side, if you like

Provided by Michelle Miah

Categories     Dinner

Time 1h30m

Number Of Ingredients 17

1.6kg whole chicken
1½ tbsp demerara sugar
400ml hot chicken stock
1 tbsp browning sauce (I use Grace)
1 tsp plain flour mixed with 25ml cold water
1-2 spring onions, sliced, to serve
rice and peas and slaw, to serve (optional)
8 thyme sprigs
1 onion, finely sliced
2 garlic cloves, chopped
½ scotch bonnet pepper, chopped
2 tomatoes, cut into wedges
2 tbsp all-purpose seasoning (I use Dunn's River)
1 tbsp chicken seasoning (I use Dunn's River)
6 whole pimento seeds, crushed
1 tsp black pepper
4 tbsp extra virgin olive oil

Steps:

  • Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
  • Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
  • Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
  • Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.

Nutrition Facts : Calories 482 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 5.2 milligram of sodium

JAMAICAN BROWN STEW CHICKEN



Jamaican Brown Stew Chicken image

I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.

Provided by Chef John

Time 14h

Yield 8

Number Of Ingredients 21

1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 each bay leaves
1 cup sliced carrot
1 cup bell peppers, mini sweet peppers

Steps:

  • Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
  • Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
  • Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  • Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
  • Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
  • Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
  • Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g

JAMAICAN CURRY CHICKEN RECIPE



Jamaican curry chicken recipe image

Jamaican curry chicken, try this simple, easy to make recipe.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 16

2½ lbs Chicken
2 tbsp Curry powder
2 tbsp All-purpose or Chicken seasoning
1 ½ tsp Salt (Or salt to your liking)
5 Pimento berries (allspice)
3 Cloves garlic (Crushed )
1 Medium onion (Chopped)
3 Sprig of fresh thyme
2 Medium carrots (Chopped)
1 Small potato (Diced)
1 ½ tsp Freshly grated ginger
1 Small scotch bonnet pepper (seeds removed and findly chopped)
3 tbsp Cooking oil
Boiling water
1 lime/lemon (To wash the chicken)
1 tsp Vinegar (To wash the chicken)

Steps:

  • Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
  • In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
  • In a pot add the cooking oil and put to hot on medium heat.
  • Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
  • Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

Nutrition Facts : Calories 238 kcal, ServingSize 1 serving

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 19

1 1/4 pounds boneless, skinless chicken breasts (cut into 1-inch pieces (about 2 breasts))
1 teaspoon kosher salt
2 tablespoons olive oil
1 medium yellow onion (finely chopped)
1 red bell pepper (very finely chopped*)
2 jalapeno peppers (very finely chopped*)
3 cloves garlic (minced (about 1 tablespoon))
1 teaspoon minced fresh ginger
3 1/2 tablespoons curry powder
1 teaspoon turmeric
3/4 teaspoon allspice
1/4 teaspoon cayenne pepper (plus additional to taste*)
2 medium Yukon gold potatoes (peeled and diced)
1 15-ounce can light coconut milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons white wine vinegar
1 teaspoon hot sauce (plus additional to taste*)
Chopped fresh cilantro
Prepared brown rice (quinoa, or cauliflower rice, for serving)

Steps:

  • Sprinkle the chicken with salt. Set aside.
  • In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
  • Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
  • Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
  • Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
  • Add the potatoes. Cook, stirring often, for 3 minutes.
  • Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
  • Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g

SLOW COOKED JAMAICAN CURRIED CHICKEN



Slow Cooked Jamaican Curried Chicken image

I had been craving the curried chicken I used to get from a Jamaican restaurant before I moved. I found this recipe at recipecottage.com and this is the closest I've found.

Provided by fallonm

Categories     Curries

Time 7h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 lbs chicken (thighs,legs,or breasts)
2 onions
sliced garlic (optional)
1 tablespoon grated fresh ginger
4 -5 sprigs fresh thyme, snipped
garlic powder (to coat chicken)
seasoning salt (to coat chicken)
black pepper (to coat chicken)
6 tablespoons jamaican curry powder (i.e. Walker's Wood, ACME, Blue Mountain)
lemon pepper, to coat chicken
1/2 scotch bonnet pepper, minced

Steps:

  • Mix the meat with all the above ingredients except the thyme in a.
  • large pot to coat. Ensure the meat is thoroughly mixed and covered.
  • Place the mixture in the crock pot, add the snipped thyme.
  • Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.

JAMAICAN CHICKEN STEW



Jamaican Chicken Stew image

Make and share this Jamaican Chicken Stew recipe from Food.com.

Provided by LARavenscroft

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup long grain rice, uncooked
2 teaspoons olive oil
1 cup onion, chopped
1 1/2 teaspoons garlic, minced
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 cup dry red wine (or chicken broth)
2 tablespoons capers
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

  • Prepare rice according to package directions, omitting salt and fat.
  • While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
  • Add onion and garlic, saute 3 minutes or until tender.
  • Combine chicken and spices in a bowl.
  • Add chicken mixture to pan and saute 4 minutes.
  • Stir in wine, capers, beans, and tomatoes.
  • Cover, reduce heat, and simmer 10 minutes until tender.
  • Serve over rice.
  • One serving equals 1 1/2 cups stew and 3/4 cup rice.

Nutrition Facts : Calories 516.7, Fat 4.9, SaturatedFat 1, Cholesterol 65.8, Sodium 430.5, Carbohydrate 74.6, Fiber 12.4, Sugar 5.8, Protein 40.4

JAMAICAN CHICKEN STEW



Jamaican Chicken Stew image

Very tasty and easy to make. Another favorite of mine from cooking light. I generally use more curry powder and add jamaican hot sauce.

Provided by AZRT8871

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup uncooked long-grain rice
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
2 tablespoons capers
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

  • Prepare rice according to package directions, omitting salt and fat.
  • While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
  • Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes.
  • Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.

Nutrition Facts : Calories 477.7, Fat 4.8, SaturatedFat 0.9, Cholesterol 65.8, Sodium 430.2, Carbohydrate 67.6, Fiber 9.9, Sugar 5.8, Protein 37.8

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