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Brown stew chicken breast with rice and peas (beans)

Brown stew chicken breast with rice and beans

Brown stew chicken breast with rice and peas (beans)
 

Recipe by: Mala Bryan
 
Stew chicken recipe
2 lbs chicken breast (sliced in strips) 
1.5 tbsp Adobo seasoning            (favorite mixed seasoning)
1 tsp curry powder 
1 sprig fresh thyme
1 tsp crushed garlic 
1/2 red bell pepper (think my sliced)
1/2 green bell pepper (thinly sliced)
1/2 yellow bell pepper (thinly sliced)
1 medium onion (sliced)
1 cup water
1 tbsp ketchup 
1 tbsp. cornflour/corn starch (optional for a thicker sauce)  
2 tbsp of vegetable oil
1 tbsp of brown sugar
 
 
Wash chicken with some water and lemon/ vinegar  
 
Place chicken in a mixing  bowl, add adobo seasoning, curry, thyme, garlic, onions, bell peppers.  Mix well and marinate in the fridge for at least 2 hrs or overnight.
 
In a heavy, high-sided pan, heat vegetable oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You’re looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
 
As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
 
After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 5 minutes. Meanwhile, add Water (1 cup) to the bowl you had the chicken marinating in and set aside.
 
After about 5 minutes, remove the lid and add the ketchup and the water mixture from the bowl. Stir well.
 
Cook over medium heat for another 10- 15 minutes, depending on how thick your pieces of chicken are. Make sure all pieces are cooked thoroughly.
 
Rice and peas recipe
 
Ingredients
-    ¼ cup vegetable oil (or canola)
-    2-3 garlic clove , minced
-    ½ medium onion , diced
-    2 teaspoons  creole spice / mixed seasoning
-    2 cups uncooked long grain rice
-    1 sprig fresh thyme or 1 teaspoon dried thyme
-    1 can (1 3/4 cups) coconut milk
-    1 can red kidney beans , rinsed and drained
-    2 small bay leaves
-    salt and fresh ground pepper , to taste
-    2 1/4 cups water 
-    1 whole habanero pepper. (Optional)
 
1   Wash rice until water runs clear. Drain water.
2   Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper (optional), sauté for about a minute.
3   Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
4   Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
Serve warm
 
Serve with a Tropika 

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