Jamaican Brown Chicken Stew
Jamaican Brown Chicken Stew....How soul can you get??? This stew base on the curry powder and the spices that goes in this stew. I call it goodness of hot soul.
1 medium chicken, cut into 8 portions
salt and black pepper to taste
1/2 cup vegetable oil
2 onions chopped
1 chilli pepper, seeded and chopped
1/2 teaspoon thyme
4 cloves garlic chopped
2 teaspoon curry powder
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
4 cups chicken stock
1 nice size butternut squash, peeled and cut into bite- sized cubes
2 large potatoes, peeled and cut into bite sized cubes
2 1/4 cup Basmati rice, cooked in coconut milk
Heat the vegetable oil in a large pan until really hot. Add 4–5 pieces of chicken to the oil and fry gently skin-side down for about 5 minutes on each side until the chicken is browned all over,remove the chicken and repeat with the remaining chicken pieces.
Carefully pour out most of the oil, leaving just 2 spoonfuls in the base. onions, chilli, garlic, thyme and peppers, and stir briefly.
Add chicken to a big pot adding spices, squash and potatoes. Pour in the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes until the liquid is reduced to a rich gravy. Serve with the coconut rice.