You know, I’ve always thought Soya sauce is inherently Asian, but I’ve been proven wrong time and time again. Many french cooking are using soya sauce, as well as this authentic Jamaican Chicken Stew.
I’ve never been to Jamaica, so my version is as authentic as it can be. Besides, I switched couple of ingredients to make a “skinnier” version.
JAMAICAN BROWN CHICKEN STEW
(inspired by food.com)
2 chicken thighs, 2 chicken wings
1 medium tomato, diced
1 medium carrot, diced
1 small yellow onion, diced
1 garlic clove, minced
half big red chili, de-seed and chopped
5 stalks scallions, chopped 2.5cm length
3 sprigs fresh thyme
2 tbsp soya sauce
1 tsp tomato paste
1 tsp flour
1 cup milk
2 tbsp oil
2-3 drops of tabasco (optional)
- Squeeze the lemon and rub all over the chicken, set aside.
- In a large bowl, mix the tomato, carrot, onion, garlic, red chili, thyme and the soya sauce. Add the chicken. Cover and let it marinate in the fridge for at least 1 hour.
- In a heavy pot, heat up the oil. Remove the chicken pieces from the marinade, shake off the seasonings, and brown them on all sides. Work in batches if needed.
- Once you’ve brown all chicken pieces, put them back into the pot together with the marinade. Watch out for oil splatter, they are nasty!
- Mix the flour with the milk, and add into the pot together with tomato paste. Lower the heat and cook for another 20 mins or so, till the chicken is tender. Taste and season with tabasco if needed.