Prep Time 10 minutes - Total Time 1 hour 30 minutes - Serves 4
Feeling hot hot, bring a taste of the Caribbean to your dinner table with my version of a Jerk BBQ stewed chicken with the help of Encona Jamaican style jerk BBQ sauce.
Yeah man, a perfect dish for any time of the year, in summer you will feel like you’re in the Caribbean and in winter it will warm you up a treat.
1 white onion, thinly sliced.
3 garlic cloves, grated.
1 thumb piece of ginger, grated.
1 tsp of mixed spice.
1 tsp of allspice.
A few springs of fresh thyme.
10 boneless and skinless chicken thighs.
1 heaped tablespoon of flour.
500 g of new potatoes, cut any large ones in half.
2 sweetcorn cobs, carefully cut into 2cm slices.
1 tbsp of brown sugar.
1 tbsp of Worcestershire sauce.
400 ml coconut milk.
3 tbsps of Encona Jamaican style jerk BBQ sauce.
Scotch bonnet chillies, optional and to taste.
Into a casserole dish add a splash of oil, throw in the onions, season and fry over low heat for 10 minutes or till they start to go soft.
Once the onions are soft add the garlic, ginger and give that a couple of minutes. Then add the spices, mix and give that another couple of minutes.
Add the chicken, thyme and flour to the dish and give that a good mix and cookout for 2 minutes.
Next, add the potatoes, sweetcorn, brown sugar, Worcestershire sauce, 2 tbsps of the Encona Jamaican Style Jerk BBQ sauce and pour in the coconut milk. You want enough liquid just cover everything, so if need be fill the empty coconut can with water and pour that in to top up. At this point, if you are brave enough add the Scotch bonnet chillies whole or any other chillis to like.
Now, bring up to a boil, cover with a lid leaving a slight gap, reduce and simmer for 1 hour or till the potatoes and Sweetcorn are tender and the chicken cooked. Once ready check for seasoning and add another tbsp of of the jerk sauce.
Finish the dish off with a scattering of fresh herbs, some sliced spring onions and serve with lots of rice.