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.
This can be served over steamed brown rice alongside a simple tossed green salad.
Ingredients
- 3 pounds chicken drumsticks and thighs on the bone
- 2 teaspoons curry powder
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon ground allspice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup red wine
- 1 1/2 cups (15 ounces) black beans, rinsed and drained
- 1 1/2 cups (15 ounces) diced tomatoes, undrained
Directions
- Toss chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.
- Heat oil in a large skillet. Add onions and garlic and saute until onions are softened, about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few minutes. Add tomatoes and black beans and mix well. Transfer to crock pot and cook in high for 4-5 hours until tender and meat is falling off the bone. Alternatively, you can continue to cook the chicken on the stove top for about 25-30 minutes until chicken is done.
This looks amazing, and after reading the ingredient list, I cannot wait to try this out!!!
I recently had some Jerk Chicken on my trip to Key West that was delicious, but I’ve never tried making it before. Your crock pot version sounds wonderful, as does your babysitter
Love this! My husband is a big fan of Jamaican food. I have to make this for him
I seldom buy chicken thighs on the bone, so I’m wondering whether this can be adapted easily for boneless, skinless chicken thighs. I’m guessing yes!
Lydia – I think this recipe would work fine with boneless, skinless chicken thighs. You probably don’t have to cook it as long. I used bone-in chicken because it was less expensive.
Even though the dish itself may not be totally authentic, the spice blend sounds wonderful! So warming and hearty!
I live with the crock pot next to me in the kitchen all the time and I love this recipe. It’s rich, hearty, has simple ingredients and must be so amazing. Thanks for sharing this recipe and the nice blog visit, Jeanette!
Jeanette, LOVE all the bold flavors here!
I can just imagine how amazing this smells cooking in the crock pot all day long!
I truly need a crock pot in my life! That looks amazing, Jeanette!
Oh yes, love the sound of this.
OOOH This looks good. I could make this and we’d eat it for a few days. It’s great when it can all be made in one pot too (except for the rice that is). I bet the allspice really jazzes the flavor up!
This was fabulous. Chicken just fell off the bone. Think I will spice it up little more next time but will definitely have this again and again!
So glad you tried this and liked it Leigh! I personally like things spicier, but usually keep a bottle of hot sauce on the side for myself (the boys think I make everything too spicy
).
This was really tasty and enjoyed by us all.
Thanks Ali – so glad you tried this recipe and enjoyed it! Thanks for your feedback – I appreciate you coming back to let me know how it turned out.