Recipe: Jerk Chicken Stew
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.
- 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
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!
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.