Caribbean Brown Stew Chicken скачать в хорошем качестве

Caribbean Brown Stew Chicken

~ C A R I B B E A N - B R O W N - S T E W - C H I C K E N ~ Serves 5 INGREDIENTS 600g skinless & boneless chicken thighs (approx 5) 100ml coconut milk 2tbsp jerk bbq sauce 1 tbsp everyday seasoning 1 tbsp mild curry powder 1 tbsp paprika 1/2 tbsp browning 1 tbsp liquid seasoning 2 carrots 1 onion 1 red, yellow or orange pepper 5 garlic cloves 3 spring onions Ginger -thumb size Thyme - handful 1 scotch bonnet 3 large tomatoes 5 whole pimentos 1 tbsp brown sugar 1 1/2 tbsp olive oil METHOD 1. Prep- peel and chop onion. Peel, top and tail carrots and cut into chunks. Slice spring onions. De-seed and slice pepper. Cut tomatoes into wedges. Chop and finely slice ginger, keeping skin in. Crush, peel and slice garlic. 2. Marinade- add chicken into a bowl. Add onion, spring onions, tomatoes, pepper, garlic, few sprigs of thyme, 1/2 the jerk bbq sauce, paprika, everyday seasoning and browning. Mix together to coat the chicken. Leave overnight in fridge if you can, or for 2 hours but can be used straight away. 3. Add olive oil and brown sugar to pan and heat. Add pimento and curry powder. Cook to caramelise the sugar and spices on a medium heat. 4. Add in the chicken (not the veg) and cook for few mins before turning. Cook for further few mins. 5. Add 350ml boiling water to veg bowl and mix. Then add into the chicken pan. Submerge veg in liquid and bring to the boil. 6. Add carrots, rest of thyme and jerk bbq sauce, whole scotch bonnet, coconut milk and liquid seasoning. Stir and cover. Leave to simmer for 25 mins. Check carrots are cooked. Can also be cooked on low for a few hours. 7. Garnish with parsley (optional) to serve. Can be served with Caribbean rice and peas, basmati rice, mash potato or crusty bread. Enjoy! 😋 #getfoodsavvy #budgetmeals #easyrecipes #cooking #winterwarmer #chicken #caribbean #brownstew