Brown Stew Chicken

Name: Brown Stew Chicken
Yield: 3
Cuisine: Jamaicana
Ingredients: 1 u Chicken; 2 tablespoons Soy sauce; 1 Tomato; 2 Onion; 1 Carrot; 1 tablespoon Vegetable Oil; 1 Lime; 2 Garlic Clove; 2 teaspoons Cornstarch; 1 Red Pepper; 2 teaspoons Thyme; 2 cups Coconut Milk; 1 teaspoon Allspice

Media

Contains allergens

Cereales con glutenSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein13 %24 g
Carbs17 %31 g
Fat70 %57 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	703 kcal	135 kcal
Protein	24 g	4.6 g
Carbs	31 g	5.9 g
Fat	57 g	10.9 g

One serving is about 522 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: JamaicanKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Jamaican

Ingredients

1 u Chicken
2 tablespoons Soy sauce
1 Tomato (chopped)
2 Onion (chopped)
1 Carrot (chopped)
1 tablespoon Vegetable Oil
1 Lime
2 Garlic Clove (chopped)
2 teaspoons Cornstarch
1 Red Pepper (chopped)
2 teaspoons Thyme
480 ml Coconut MilkOriginal: 2 cups
1 teaspoon Allspice

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Squeeze lime over chicken and rub well. Drain off excess lime juice.
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.