Jamaican-Style Brown Stew Chicken With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of olive oil over a high heat

Once hot, add your chicken thighs to the dish and cook for 3 min or until lightly browned

Peel and chop your brown onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop

Trim, then chop your spring onion[s] into thirds

Cut your red chilli[es] in half lengthways, then crush your garlic open by squashing it with the side of a knife and remove the skin

Once the chicken has browned, add the chopped onion and pepper to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and mix it all together

Add your chilli flakes (can't handle the heat? Go easy!) and chopped spring onion with the chopped chilli (not a fan of spice? Just add a little!), crushed garlic, ground allspice, dried thyme, tomato paste, soy sauce, 1 tbsp [1 1/2 tbsp] [2 tbsp] brown sugar and 300ml [450ml] [600ml] cold water and give everything a good mix

Bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for 30-35 min or until the chicken is cooked through (no pink meat!) – this is your Jamaican-style brown stew chicken

Add your white long grain rice to an oven-proof dish with a pinch of salt and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked