10 min
Prep Time
25 min
Cook Time
6
Number of Servings
What to do:
- Remove skin and bone from chicken. Squeeze lime juice over chicken and rub well.
- Combine tomato, scallion, onion, garlic and soy sauce in a large bowl and add to the chicken. Cover and marinate at least one hour.
- Heat oil in a large saucepan. Place chicken into pan and lightly brown the chicken on medium heat. 5 minutes on each side.
- Next, pour the remaining marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
- Mix cornstarch and coconut milk and add to stew, stirring constantly. Reduce heat to low and cook an additional 20 minutes or until tender.
- Plate one chicken thigh over ½ cup cooked brown rice and enjoy!
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Jamaican Brown Stew
By: Chef Darian Bryan
Nutrition Facts
What you will need:
- 1 lb. chicken thighs
- Juice from 1 lime
- 1 large tomato, chopped
- 4 scallions, chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 Tbsp. low sodium soy sauce
- 1 tsp. olive oil
- 2 carrots, chopped
- 2 tsp. cornstarch
- 1 1/2 cups unsweetened coconut milk
- 3 cups brown rice, cooked
