I belong to this really cool page on Facebook called The Cook’s Cook Community Forum. The page has about 83,000 members! I can’t think of any page that I belong to with that many members. We post pictures and recipes of food that we have created, sometimes members ask for advice, and we give tons of positive praise.
One day on the page, Paula Dressler Hall posted a recipe for Jerk Chicken Stew. It’s a recipe she says she’s cooked a thousand times and didn’t have a “recipe” per se, but was kind enough to tell what went in the stew and her method of cooking. The key ingredient here is Grace Jamaican Jerk Seasoning. It comes in both mild and hot, so I purchased both. This is a wet paste, not dry. I was able to purchase it from Amazon Prime. Bonus!!
When I made this for my family it was a hit. Winner winner chicken dinner! Definitely a keeper of a recipe, so I thought I would share it with you. I’ve listed the recipe below.
10-12 boneless chicken thighs
3 tablespoons Jerk seasoning
2 cups sliced carrots (more or less if you like)
2 cups peas (more or less if you like)
1 medium onion chopped and sautéed
4 cups vegetable or chicken broth
1 can tomato paste
2 teaspoons + salt
- Rub chicken thighs with jerk seasoning. I use a mixture of 2 T mild and 1 T hot. Let marinate at least 30 minutes.
- Heat a skillet with oil of your choice until very hot and sear thighs on both sides. Do this in batches. Give it a good sear.
- Remove chicken from the skillet.
- Add the stock and can of tomato paste to the skillet and stir until blended. Add salt.
- Add chicken back to pan and cook on high heat for 10 minutes.
- Lower heat and add carrots, peas, and sautéed onion.
- Check for taste and add more jerk seasoning and/or salt to taste.
- Stew for about 1 hour.
- Serve over rice.
Happy eating. If you make this, put your own spin on it. That’s what I did. What would you do differently? Share your ideas.