A number of years ago, we had a wonderful babysitter from Jamaica who was exceptionally warm and had the biggest smile on her face. Not only was she patient and loving, but she was also a good cook. In fact, she taught me how to make Jamaican porridge for my father-in-law who had Parkinson’s disease and was on a soft food diet, as well as Jamaican Curry Chicken. She even made me Ackee and Saltfish one day, Jamaica’s national dish.
Like so many cuisines that I have been exposed to, I challenged myself to learn how to cook some of the foods from Jamaica. I’ve made Jerk Chicken and Jamaican Brown Stew Chicken, and recently, tried this Jamaican Spiced Chicken Stew. Although not authentically Jamaican, it has the warm spices that are found in Jamaican cooking. It’s almost a cross between Jamaican Curry Chicken and Jamaican Jerk Chicken, made with spices found in Jamaican cuisine — allspice, thyme, pepper and curry.
I spotted this Jamaican Chicken Stew recipe on Cooking Light’s site and knew it could easily work in a crock pot for a no-fuss meal during the weekday. Although the recipe called for boneless chicken breast, I opted for bone-in dark chicken parts since they don’t dry out after a long simmer (just remove the skin). I also left out the capers as I just didn’t think they went with the recipe.
Served over steamed brown rice and a green salad, this was an easy dinner to make and perfect for a cold winter night.
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