Caribbean Chicken & Plantain Stew

Instructions

1. 1

   Pat the chicken thighs dry and season them with 1 tablespoon of jerk seasoning, salt, and black pepper.

2. 2

   Heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs and brown them on both sides for about 5 minutes per side. Remove and set aside.

3. 3

   In the same pot, add the chopped onion and sauté for 3 minutes until softened.

4. 4

   Add the minced garlic, remaining jerk seasoning, and dried thyme. Cook for 1 minute until fragrant.

5. 5

   Stir in the canned tomatoes and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the browned chicken thighs to the pot. Add the chicken stock and bring to a simmer.

7. 7

   Slice the plantains into thick rounds and add them to the pot along with the whole scotch bonnet pepper (leave whole for mild heat, or slice for more heat).

8. 8

   Cover and simmer on low heat for 35-40 minutes, until the chicken is cooked through and the plantains are tender.

9. 9

   Remove the scotch bonnet pepper and adjust seasoning with salt and pepper if needed.

10. 10

    Serve hot, garnished with fresh herbs if desired.