Maureen’s Kitchen Stew Jerk Chicken
Stew Jerk Chicken is a Jamaican-inspired dish layered with smoky, spicy jerk seasoning and rich, slow-cooked flavor, usually served with rice or vegetables.
Servings4–6 People
Prep Time15 Mins
Cooking Time35–40 Mins
Ready In1 Hr 55 Mins
Ingredients
- 10 Chicken Thighs, Bone-In
- 6 TBSP Maureens Jerk Sauce
- 125g Green Onions, diced
- 75g Cilantro, diced
- 3 Cloves Garlic, diced or minced
- 2 TBSP Avocado Oil
- 1 1/2 TBSP Brown Sugar
- 2 TBSP Soy Sauce
- 1 TBSP Fresh Thyme (or 1 TSP Ground Thyme)
- 2 TSP Tomato Paste
- 1 Small Tomato, diced
- 250ml Water
- Salt & Pepper, to taste
- Lime
Cooking Instructions
01
In a large bowl or ziplock bag, add chicken, jerk sauce, green onions, garlic, and cilantro. Mix well and massage the seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour.
02
In a large pot over medium heat, add the oil. Once hot, add the brown sugar and allow it to bubble, froth, and darken slightly. Do not let it turn black.
03
Add the chicken and let it sizzle for 1 minute without stirring. Raise the heat to high and stir continuously for about 2 minutes until the chicken is coated and browned.
04
Stir in soy sauce, thyme, tomato paste, lime juice, diced tomato, and salt and pepper to taste. Simmer over medium heat for 5 minutes.
05
Cover and cook over medium heat for 15–20 minutes, stirring every 5 minutes, until the liquid has mostly evaporated. Continue cooking briefly to build flavor, stirring often to prevent sticking.
06
Add 250ml water to create the stew sauce. Cover and cook an additional 10–14 minutes until the chicken is fully cooked and the sauce has thickened. Stir gently occasionally.
07
Taste and adjust with salt and pepper as needed. Serve hot over rice, quinoa, or steamed vegetables.