Jerk chicken stew
Try our KNORR Jamaican Jerk Paste, KNORR Professional Puree and KNORR Chicken Powder Bouillon to create an authentic Indian chicken stew that your guests will love.
Ingredients
Advance preparation:
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Red peppers 300 g
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Onions 300 g
For the marinade:
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Chicken thighs, bone in & skinless 800 g
For the chicken stew:
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Tinned tomatoes 800 g
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Dried thyme 1 g
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Tomato puree 40 g
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Water 500 ml
Preparation
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Advance preparation:
- Preheat the oven to 180°C.
- Cut the red peppers into 2 cm strips, removing any seeds.
- Slice the onions.
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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.
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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.
