Simmered Jerk Chicken & Tomato Stew
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15Prep Time Minutes
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90Total Time Minutes
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18Number of Ingredients
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6Servings
Rub chicken with 2 tbsp (30 mL) jerk paste. Heat coconut oil in Dutch oven or large saucepan set over medium heat. Cook chicken for 5 to 8 minutes or until browned all over. Transfer to plate.
Stir in onion, celery, carrots, thyme, garlic, ginger, salt and pepper. Cook for 3 to 5 minutes or until softened. Sprinkle with flour. Cook for 1 to 2 minutes or until smooth. Slowly stir in broth, Hunt’s Heirloom® Whole Tomatoes and remaining jerk paste; bring to boil.
Return chicken to pan along with sweet potatoes. Reduce heat to medium-low. Cook for 1 to 1 1/2 hours or until sauce thickens, chicken is cooked through and sweet potatoes are tender.
Stir in kale and corn. Cook for 3 to 5 minutes or until kale is wilted and corn is heated through.
Stir in lime juice and green onions before serving.
Simmered Jerk Chicken & Tomato Stew