Creato con AI
Caribbean Chicken & Plantain Stew
90 min 531 kcal a porzione Medio
Ingredienti
4 Porzioni
- chicken thighs800 g
- ripe plantains2 pieces
- canned tomatoes400 g
- large onion1 piece
- jerk seasoning2 tablespoons
- vegetable oil2 tablespoons
- garlic cloves4 cloves
- scotch bonnet pepper1 piece
- dried thyme1 teaspoon
- salt1 teaspoon
- black pepper1 teaspoon
- chicken stock500 ml
Istruzioni
- 1
Pat the chicken thighs dry and season them with 1 tablespoon of jerk seasoning, salt, and black pepper.
- 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
In the same pot, add the chopped onion and sauté for 3 minutes until softened.
- 4
Add the minced garlic, remaining jerk seasoning, and dried thyme. Cook for 1 minute until fragrant.
- 5
Stir in the canned tomatoes and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 6
Return the browned chicken thighs to the pot. Add the chicken stock and bring to a simmer.
- 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
Cover and simmer on low heat for 35-40 minutes, until the chicken is cooked through and the plantains are tender.
