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Caribbean Style Chicken Stew
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Caribbean Style Chicken Stew

Caribbean Style Chicken Stew

with Herby Ciabatta

We love good Chicken Stew with Garlicky Bread and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Baking Potato

1

Chicken Stock Powder

2

Ciabatta

1

Onion

260

Diced Chicken Thigh

30

Tomato Puree

150

Soured Cream

(Contains Milk)

1

Caribbean Style Jerk

1

Carrot

125

Baby Spinach

1

Coriander

Not included in your delivery

2

Olive Oil

250

Water

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Nutritional information

Energy (kcal)951 kcal
Energy (kJ)3979 kJ
Fat40 g
of which saturates14 g
Carbohydrate93 g
of which sugars19 g
Protein56 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep
1

Preheat your oven to 220°C. Halve, peel and finely chop the onion. Trim the carrot, then halve lengthways (no need to peel) and thinly slice widthways. Peel the potato and chop into 1cm chunks. Roughly chop the coriander (stalks and all).

Start Cooking
2

Heat a drizzle of oil in a saucepan on medium high heat. Once hot, add the chicken pieces with a pinch of salt and pepper. Stir and cook until the chicken is nicely browned on all sides, 4 mins. Add the onion to the pan, and cook until soft, 5 mins, stirring occasionally.

Add the Spice
3

Add the tomato purée and jerk seasoning (add less if you don't like it too spicy) to the chicken. Cook for 1 minute, stirring continuously. Pour in the water (see ingredient list for amount), stir in the stock powder and add the carrot and potato. Add a large pinch of salt and black pepper and stir everything together.

Simmer the Stew
4

Cover with a lid (or kitchen foil), reduce the heat to medium low and simmer until the potato is cooked, 15 mins, stirring every few minutes. Then remove the lid and cook until the mixture has reduced slightly and the chicken is cooked, 7-10 more mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.tTIP: Add a splash of water if it is a little thick for your liking.

Bake the Bread
5

Meanwhile, mix half the coriander with the olive oil (see ingredient list for amount) and a pinch of salt and pepper. Halve the ciabattas and lay them on a large baking tray. Spread the herby oil over the bread using the back of a spoon. When the stew is 5 mins from being ready, bake your ciabatta until golden, 5 mins. Then remove from the oven.

Finish and Serve
6

Once the stew is cooked, add the spinach in handfuls and stir through to wilt, then remove from the heat. Taste and add more salt and pepper if you feel it needs it. Share between your bowls and spoon some soured cream on top with a sprinkle of the remaining coriander. Serve the ciabatta alongside the stew. Enjoy!