Jerk chicken stew
Try our KNORR Jamaican Jerk Paste, KNORR Professional Puree and KNORR Chicken Powder Bouillon to create a Caribbean inspired chicken stew that your guests will love.
Poultry
Main courses
Ingredients
Jerk chicken stew
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+
£4.46
Advance preparation:
Red peppers
/g
300.0 g
0%
Onions
/g
300.0 g
0%
For the marinade:
Chicken thighs, bone in & skinless
/g
800.0 g
0%
KNORR Professional Mixed Peppercorn Puree 750g
/g
30.0 g
0%
KNORR Jamaican Jerk Paste 1.1 kg
/g
30.0 g
0%
Knorr® Professional Chicken Powder Bouillon 1kg
/g
30.0 g
0%
For the chicken stew:
Tinned tomatoes
/g
800.0 g
0%
Dried thyme
/g
1.0 g
0%
Tomato puree
/g
40.0 g
0%
Water
/ml
500.0 ml
0%
Knorr® Professional Chicken Powder Bouillon 1kg
/g
20.0 g
0%
/
Advance preparation:
-
Red peppers 300.0 g
-
Onions 300.0 g
For the marinade:
-
Chicken thighs, bone in & skinless 800.0 g
-
KNORR Professional Mixed Peppercorn Puree 750g 30.0 g
-
KNORR Jamaican Jerk Paste 1.1 kg 30.0 g
For the chicken stew:
-
Tinned tomatoes 800.0 g
-
Dried thyme 1.0 g
-
Tomato puree 40.0 g
-
Water 500.0 ml
Preparation
-
Advance preparation:
- Preheat the oven to 180°C.
- Cut the red peppers into 2 cm strips, removing any seeds.
- Slice the onions.
-
For the marinade:
- Mix the chicken thighs with the KNORR Professional Peppercorn puree, KNORR Jerk Paste and KNORR Chicken Powder Bouillon.
- Allow to marinate for at least 2 hours in the fridge.
-
For the chicken stew:
- Place the marinated chicken thighs in the oven for 15 min.
- Blend the tinned tomatoes, dried thyme, KNORR Professional Garlic Puree, tomato puree, water, KNORR Chicken Powder Bouillon and onions until smooth.
- Put the sauce on the heat and bring to the boil, then turn down to a simmer for 10 min.
- Add the chicken thighs and peppers to the sauce and cook out for a further 10-15 min. or until the chicken is thoroughly cooked.
