As we Sri Lankans, our
stew’s taste pepper flavor more. But,
this Jamaican Stew has all ground spices on it. It’s nothing much pretty easy
to make. This can be a main dish for a family lunch or a dinner.
Main Ingredients:
Main Ingredients:
- 600 g of boneless chicken (You may use whole chicken or drumsticks)
- 01 cups of long rice (Will be serving the stew with steamed rice in a hot pot)
- 02 tsp of Sun flower oil (Can be use any, which you prefer)
- 01 cups of nicely diced onion
- 03 tbs of chopped garlic
- 02 tsp of chopped green chilies
- 01 tsp each of curry powder, black pepper powder, chili powder
- 01 tsp of crushed dried chilies
- 01 tsp of dried thyme
- ¼ cup of dry red wine
- 01 cups of chicken stock
- 02 types of capers (Can be used green peas if it’s hard to find capers)
- 01 cup of Kidney beans (Boiled Kidney beans)
- ½ cup of almonds (Can be use peanuts instead)
- 02 or 03 tomatoes nicely chopped
Making of Stew:
- Cook the rice and leave it separately.
- Season the chicken pieces with all the spices, salt, chopped green chilies, crushed dried chilies and thyme. (Jamaican’s they do the seasoning one day before it cooks. Even I prefer that way. But, if you are running out of time to manage everything at once, so I do recommend to season it at least one hour before cooking.)
- Heat oil in a large pan over medium high heat.
- Add garlic and onion, then stew it until tender.
- Then add the chicken mixture and fry them for 5 minutes.
- Stir in wine, chicken stock, capers, kidney beans, almonds and chopped tomatoes.
- Cover the pan and reduce the heat to simmer for 15 minutes until it’s tenderly cooked.
- Once it's done serve it with rice.
