Brown Stew Chicken
Jamaican dinner for one, on the table in 45 minutes. Roughly £2.70 a portion.
Per portion
Calories from protein 22%, carbs 39%, fat 39%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Marinate the chicken in the soy sauce, garlic, ginger and allspice for 5 minutes.
- 2
Heat the oil and sugar in a pan over medium-high heat until the sugar turns dark amber, then add the chicken and brown well on all sides. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Add the onion, pepper and thyme, and cook for 8 minutes until soft and translucent.
- 4
Pour in the stock, cover and simmer for 20–25 minutes until the chicken is tender and the sauce has thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Meanwhile, cook the rice according to the packet instructions, stirring in the kidney beans for the last 5 minutes to heat through.
- 6
Season to taste with salt and black pepper, then scatter with spring onion and serve with the rice and beans.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/brown-stew-chicken/
