Jamaican Brown Stew Chicken

• BC6 bone-in chicken legs with thighs attached · skin removed
• L1 lime · or 1/4 cup lime juice
• LT1 large tomato · chopped
• MS4 medium scallions · chopped
• LO1 large onion · chopped
• GC2 garlic cloves · chopped
• HS1/2-1 hot scotch bonnet pepper · seeds and membrane removed, chopped
• FT4 sprigs fresh thyme · or 2 tsp dried thyme
• LS2 tbsp low sodium soy sauce
• CO1 tsp coconut oil
• MC1 medium carrot · chopped finely
• C2 tsp cornstarch
• UL1 1/2 cup unsweetened light coconut milk
• KS1/4 tsp kosher salt

Préparation

1. 1

   Squeeze the lime over the chicken, rub thoroughly, and drain off the excess juice.

2. 2

   Combine the tomato, scallion, onion, garlic, scotch bonnet pepper, thyme, and soy sauce in a large bowl, add the chicken, cover, and marinate for at least one hour.

3. 3

   Heat the coconut oil in a large saucepan or Dutch pot over medium-high heat.

4. 4

   Remove the chicken pieces from the marinade, shaking off the excess seasoning, and reserve the liquid for later.

5. 5

   Brown the chicken pieces evenly on all sides in the hot oil.

6. 6

   Pour the reserved marinade over the chicken and add the chopped carrots, stirring to combine. Cook for 10 minutes over medium heat.

7. 7

   Whisk the cornstarch into the coconut milk, pour into the stew while stirring constantly, then reduce the heat to low and cook for an additional 20 minutes until the chicken is tender. Adjust seasoning with salt before serving.