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Jamaican Chicken Stew

easy recipe long recipe serving 6


- 1 kg boneless chicken thigh


- Juice of one small lemon

- 1 teaspoon salt -- half teaspoon pepper

- 1 small onion chopped -- 3 stalks scallion chopped

- 1 red bell pepper chopped -- 1 tomato chopped

- 3 cloves of garlic chopped thin

- 1/2 inch of ginger mashed in a garlic press

- 3 sprigs of fresh thyme -- 2 spoons of soy souse

- 1 hot pepper or some chili powder (optional)

Oil for frying

- Vegetables of your choice cut (potatoes, carrots, mushrooms, celery or others)

- 0.25 cup of coconut milk, stirred in to 1 spoon of flour

- half cup of red wine

Mix all ingredients of the marinade sauce.

Cut chicken to 3x3cm pieces and marinade for at least 1 hour in the fridge (in can stay there all night).

Shake off all the marinade vegetables and fry the chicken just until white from the outside. When all the chicken is done, remove from the pot. Use the same oil to fry the vegetables for about 5 minutes.

Mix the coconut milk with the flour and add to the pot. Mix for 2 minutes. Add the red wine and mix for 2 more minutes.

Add water to almost cover the stew and bring to boil. Cook for 20 minutes of low-medium flame.

Great with rice! Serve hot.

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