Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free.


"Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself." -Delia Smith

The refrigerator light goes on...

I love the flavors of the Caribbean and a fan sent me a version of this recipe. It was pretty simple in flavors with only the scotch bonnet pepper and some thyme.

Jamaican food often uses a lot of aromatic spices, including ginger, garlic, allspice, nutmeg, and paprika. Adding a few of those elements to this stew makes all the difference in the world - especially the addition of the allspice. You have to be careful with this delightful flavoring, as too much will easily overwhelm the dish. The same is true of the scotch bonnet pepper. Start with a very small one and add another if you want more heat - or add a bit of cayenne pepper toward the end of the cooking.


Jamaican Chicken Stew

Servings: 4 | Serving size: about 2 cups

Cooking time: 60 minutes

This recipe can easily be multiplied but you'll need a big pot. This recipe keeps well for about 24 to 48 hours in the refrigerator.

Serve with Brown Rice.

4 tsps olive oil (divided)
1 lb boneless skinless chicken thighs (left whole)
1 medium onion (diced)
1 Tbsp fresh ginger (minced)
3 cloves garlic (sliced thinly)
1 small scotch bonnet or habanero pepper (minced)
1 1/2 lb yams (1 inch cubes)
8 ounces carrots (peeled and cut into 1 inch chunks)
2 cup no salt added chicken or vegetable stock
4 cups water
1 tsp dried thyme
1/8 tsp allspice
1/2 tsp salt
2 tsp Worcestershire sauce
8 ounces cabbage (cut into 4 2-ounce wedges)

Jamaican Chicken Stew recipe from Dr. Gourmet

Place 2 teaspoons of the olive oil in a in a stockpot over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes, turning so that they brown on all sides.

Remove the chicken to a plate and set aside.

Add 2 teaspoons of oil to the pot and add the onion, ginger, and garlic. Saute, stirring frequently, for 5-6 minutes (until the onions are translucent).

Add the scotch bonnet pepper, yams, carrots, chicken stock, water, thyme, allspice, salt, and Worcestershire sauce and stir.

Bring the stew to a simmer and allow to simmer, partially covered, for 25 minutes, stirring occasionally.

Place the wedges of cabbage into the stew and gently submerge them, leaving them in their wedge shapes.

Re-cover and continue simmering for another 15 minutes without stirring.

Serve over Brown Rice.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 429 Calories from Fat 90
% Daily Value
Total Fat 10g 15%
    Saturated Fat 2g 10%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 108mg 37%
Sodium 505mg 21%
Total Carbohydrates 60g 20%
    Dietary Fiber 11g 44%
    Sugars 7g
Protein 26g
Vitamin A 200% Vitamin C 100%
Calcium 10% Iron 25%
Vitamin K 68mcg Potassium 2024mg