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.

Ingredients

• 1 tsp. olive oil
• 1 large onion (cut into 1 inch slices)
• 16 ounces boneless skinless chicken thighs (left whole)
• 1 Tbsp fresh ginger (minced)
• 3 cloves garlic (minced)
• 1 small habanero or scotch bonnet pepper (minced)
• 24 ounces yams (cut into 1 inch cubes)
• 8 ounces carrots (peeled and cut into 1 inch chunks)
• 4 cups no salt added chicken or vegetable stock
• 2 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)

Place the olive oil in a in a stockpot over medium-high heat.

Add the onion and cook for 3 to 4 minutes. Stir frequently.

Add the chicken thighs and cook for about 4-5 minutes, turning so that they brown on all sides.

Add the ginger and garlic and cook for 1 minute. Stir frequently.

Add the 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. Stir occasionally.

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

Cover and continue simmering for another 15 minutes without stirring.

Serve.