Rum Rhythm Stew
Braised Chicken Stew with Aromatics and Tomato, Served with Coconut Jasmine Rice
1 hour 5 minutes
Serves 4
LunchCaribbeanGluten-freeDairy-freeShellfish-freeSoy-free
Herb's take
This Caribbean classic brings bold, sun-soaked flavors to your lunch table: juicy chicken simmers in a tomato-rich stew with thyme and allspice, while velvety coconut rice cools the palate. You’ll learn why browning and braising unlock that authentic island depth in every bite.
Equipment needed
- Dutch oven or heavy pot
Ingredients
Yield
4
Instructions
- 01In a large bowl, toss the chicken pieces with lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let marinate for 15 minutes.
- 02Heat the vegetable oil in a Dutch oven or heavy pot over medium-high heat. Add the chicken in a single layer and sear until golden brown on two sides, about 3 minutes per side. Transfer to a plate.
- 03To the same pot, add the onion, scallions (reserve 2 tablespoons for garnish), and red bell pepper. Cook, scraping up the brown bits, until softened and fragrant, about 5 minutes.
- 04Stir in the garlic, Scotch bonnet, thyme, and allspice. Cook for 1 minute until aromatic.
- 05Return the chicken (and any juices) to the pot. Add the crushed tomatoes, chicken broth, carrots, potatoes, remaining 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 30 minutes, stirring occasionally.
- 06While the stew cooks, combine the jasmine rice, coconut milk, water, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and discard the bay leaf.
- 07Uncover the stew and simmer another 10 minutes, until thickened and the potatoes are tender.
- 08Remove the thyme sprigs from the stew. Taste and adjust seasoning with more salt or pepper if needed.
- 09Serve the chicken stew ladled into bowls alongside a mound of coconut rice. Garnish with reserved scallions and chopped cilantro.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.