Brown-stew-style chicken with rice and carrots
A simple Caribbean-inspired chicken stew that gets its colour from browning the chicken, with carrots, thyme and a tomato-based sauce.
Best for home cooks who enjoy Caribbean-inspired dinners.
Quick tips
Short on time? Do these first — small moves, big flavour.- Adjust Scotch bonnet or other hot pepper to your taste; start with a small amount.
- Ready in
- 55 min
- Hands-on
- 15 min
- Cook
- 40 min
- Ingredients
- 11
- Serves
- 4
Ingredients
- 650g Boneless chicken thighs
- 3 cloves Garlic
- 0.5 tsp Ground allspice
- 1 tsp Dried thyme
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 250g Long-grain rice
- 300g Carrots
- 1 Onion
- 1 Bell pepper
- 400g Chopped tomatoes
Method
- 01Cut chicken into large pieces and pat dry. Chop onion, bell pepper and garlic; slice carrots. Heat oil in a deep pan and brown chicken for 6–8 minutes, turning once.
- 02Add onion, pepper, carrots, garlic, thyme and allspice. Cook for 4 minutes, stirring around the chicken.
- 03Add tomatoes, salt and 200 ml water. Scrape up the browned bits, cover and simmer for 25–30 minutes until the chicken reaches 74°C. Add a little water if the sauce dries out.
- 04While the stew simmers, cook the rice according to its packet instructions. Serve the chicken and vegetable sauce over the rice.
Equipment
- Hob