The Goods

Recipe: Jerk Chicken Stew

Thick, creamy and oh-so flavourful, this 10-dollar dinner will definitely impress.

Thick, creamy and oh-so flavourful, this 10-dollar dinner will definitely impress

Chef Shahir created an inexpensive and healthy dinner with a bit of a kick. Aside from its deliciousness, the best part of this hearty meal is that it can feed up to four people for only $10! A spicy and flavourful stew, it can be made with the produce you’ve got in the fridge and a few simple items from the pantry. And if you can’t find Jerk seasoning, we’ve included a recipe below. Just simmer for 20 minutes and you’ve got a meal for the whole family — or even a few lunches for work this week.

Ingredients

  • 2 tbsp vegetable oil
  • 1 chicken breast, freezer chilled
  • 2 tbsp Jamaican Jerk seasoning
  • ½ bunch green onion, divided
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, minced (seeds removed)
  • 1 orange bell pepper, julienne cut
  • 1 can coconut milk
  • 1 can red kidney beans, drained and rinsed
  • 1 Yukon Gold potato, diced, skin on
  • 1 cup chicken stock
  • 1 cup frozen corn kernels
  • Salt and pepper to taste

Preparation

Chill chicken breast in the freezer for 10-20 minutes so it is easier to slice. Slice chicken into ⅛ inch thick slices. Heat a high-sided Dutch oven to medium high. Add oil, chicken and Jerk seasoning, stir and cook until golden brown. Thinly slice green and white parts of onion, reserving 2 tbsp of green slices for garnish. Add remaining onion to pan with chicken along with minced garlic, scotch bonnet and bell pepper. Stir and cook until lightly browned, about 2 minutes.

Add coconut milk, red kidney beans, diced potatoes and stock. Simmer for 15-20 minutes until potatoes are tender and soup thickened. Add corn and cook for 2-3 minutes, generously season with salt and pepper. Add a splash of water if needed. Garnish with reserved green onion. Enjoy!

Note:

If you do not have Jerk seasoning use ¼ tsp or more of each of the following — smoked paprika, ground cinnamon, garlic and/or onion powder, ground cloves and/or all-spice, dried thyme, and dried parsley.

Servings: Makes 4 servings

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

now