Jerk Stew Chicken

Jerk Stew Chicken


Yields 4-6

Jerk Stew Chicken

15 minPrep Time

1 hr, 30 Cook Time

1 hr, 45 Total Time

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  • 3-4 lbs chicken ( I used thighs and legs) I remove skin
  • 3 tbsp jerk marinade
  • 2 tsp all spice
  • 2 tsp black pepper
  • 2 tsp seasoning salt
  • 1 tsp salt
  • ¼ tsp cinnamon powder
  • 1 medium size onion ( sliced)
  • Few slices of red and green bell peppers
  • 2 garlic cloves ( minced)
  • 2 regular size roma tomatoes ( diced)
  • 3 sprigs of fresh thyme
  • 3 medium size carrots ( peeled and diced)
  • ¼ stick of butter
  • 3-4 tbsp canola oil
  • 1 tbsp soy sauce ( low sodium)
  • Small pinch of fresh ginger,( minced)
  • 1 ½ tsp vinegar ( I used balsamic, but apple cider is fine also)
  • 1/3 cup of white vinegar ( for cleaning the chicken)
  • 2 tsp brown sugar
  • 2 tsp tomato paste
  • 2 ½ cups chicken broth ( low sodium)
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  1. Soak chicken in water and white vinegar. Remove skin and excess fat. Season, chicken with jerk marinade and all the dry seasonings as well as the soy sauce. Cover and marinade for at least 1 hour, the longer the better. Heat oil on medium high heat, then brown chicken pieces on each side, just till you have a light golden color, about 3 minutes on each side. Place back in the same bowl you had seasoned chicken in. When done, turn heat down to medium low, in the same pot, not cleaning anything, sauté onions and garlic about 2 minutes, then add bell ginger, sauté about another minute, then add bell peppers and tomatoes, saute for a minute, then add tomato paste and brown sugar, stir and combine really well. Place the chicken pieces back in the pot and add 1 ½ cup of chicken broth, cover and cook for 30 minutes. Add carrots and add the carrots , cover and cook slowly for another 30 minutes.
Cuisine: Main | Recipe Type: Jamaican

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