Jamaican Brown Stew Chicken

Page 110

Cuisine: Caribbean | Course Type: Main Courses

(1 review)

Tags: chicken braise chicken braise

Recipe Reviews

Quite impossible to cover 4 chicken leg portions with just a little marinade and 125 ml water – you’d have to have a darn perfect fitting pan to manage that. As similar chicken dishes had ended up being slightly dry in the past, I was careful to cover the chicken. After all, the point about stewing is to cook something in lots of liquid. Needless to say, I ended up with a sauce that was far too thin, even though I reduced the sauce for an extra ten minutes.
Otherwise it’s a very nice dish. It’s not as tasty as it smells, which could be due to slightly too much of sour ingredients (lime, mainly), so try to cut them back.

(edited 3rd July 2011) (0) comment (0) useful  

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