Slow Braised Fall-Off-The-Bone Jerk Chicken Stew
Slow Braised Fall-Off-The-Bone Jerk Chicken Stew
Ingredients
For the Jerk Chicken Stew
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1/4 cup Walkerswood Traditional Jerk Seasoning, or to taste
- 2 tablespoons vegetable oil
- 3 cups chicken stock
- 1/2 cup ketchup
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 2 large carrots, peeled and cut into 1/2-inch thick rounds
- 1 cup pumpkin, peeled, seeded, and cut into 1-inch chunks
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 scotch bonnet pepper, minced (optional, for extra heat)
- 1 tablespoon brown sugar
- 3 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 4 cups cooked rice and peas
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a large bowl, rub the Walkerswood Traditional Jerk Seasoning all over the chicken, ensuring it's evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the marinated chicken thighs, skin-side down. Sear for 5-7 minutes per side, until deeply golden brown and crispy. Remove the chicken from the pot and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and scotch bonnet pepper (if using) and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Pour in the chicken stock and ketchup, scraping up any browned bits from the bottom of the pot. Stir in the brown sugar, fresh thyme sprigs, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Return the seared chicken thighs to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged. Bring the stew back to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Braise for 1 hour and 30 minutes.
⏱️ 90 min
- 6
After 1 hour and 30 minutes, add the potatoes, carrots, and pumpkin chunks to the pot. Stir gently to combine. Re-cover and continue to braise for another 45-60 minutes, or until the chicken is fall-off-the-bone tender and the vegetables are soft.
⏱️ 60 min
- 7
Carefully remove the thyme sprigs. Taste the stew and adjust seasoning (salt, pepper, or a pinch more jerk seasoning) if needed. The sauce should be rich and flavorful.
⏱️ 2 min
- 8
Serve the Slow Braised Jerk Chicken Stew hot over fluffy rice and peas. Garnish with fresh chopped cilantro, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Braised Fall-Off-The-Bone Jerk Chicken Stew
For the Jerk Chicken Stew
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1/4 cup Walkerswood Traditional Jerk Seasoning, or to taste
- 2 tablespoons vegetable oil
- 3 cups chicken stock
- 1/2 cup ketchup
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 2 large carrots, peeled and cut into 1/2-inch thick rounds
- 1 cup pumpkin, peeled, seeded, and cut into 1-inch chunks
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 scotch bonnet pepper, minced (optional, for extra heat)
- 1 tablespoon brown sugar
- 3 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 4 cups cooked rice and peas
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a large bowl, rub the Walkerswood Traditional Jerk Seasoning all over the chicken, ensuring it's evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the marinated chicken thighs, skin-side down. Sear for 5-7 minutes per side, until deeply golden brown and crispy. Remove the chicken from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and scotch bonnet pepper (if using) and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Pour in the chicken stock and ketchup, scraping up any browned bits from the bottom of the pot. Stir in the brown sugar, fresh thyme sprigs, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 5
Return the seared chicken thighs to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged. Bring the stew back to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Braise for 1 hour and 30 minutes.
⏱️ 90 min - 6
After 1 hour and 30 minutes, add the potatoes, carrots, and pumpkin chunks to the pot. Stir gently to combine. Re-cover and continue to braise for another 45-60 minutes, or until the chicken is fall-off-the-bone tender and the vegetables are soft.
⏱️ 60 min - 7
Carefully remove the thyme sprigs. Taste the stew and adjust seasoning (salt, pepper, or a pinch more jerk seasoning) if needed. The sauce should be rich and flavorful.
⏱️ 2 min - 8
Serve the Slow Braised Jerk Chicken Stew hot over fluffy rice and peas. Garnish with fresh chopped cilantro, if desired.
⏱️ 2 min