Chicken ginger stew. Remove the chicken from the pot. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
Also note that the ginger will give this stew a peppery undertone as well. In a large bowl place the chicken, with the salt, black pepper, ginger, Caribbean Green seasoning, Ketchup, onion and Worcestershire sauce. This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. You can have Chicken ginger stew using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chicken ginger stew
- You need 1/2 kg of chicken.
- It’s 1 of medium Ginger.
- It’s 1 clove of Garlic.
- You need 1 of chicken bouillon.
We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Heat olive oil in a large skillet over medium-high heat. Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Brown Stew Chicken is a classic Jamaican stew made with chicken, vegetables and a heavy amount of aromatic spices.
Chicken ginger stew step by step
- Sauté chicken until lightly brown..
- Add ginger and garlic to release aroma. Sauté lightly..
- Pour 2 cups water and add chicken bouillon. Bring into boil. Once chicken is cooked, add salt and pepper to taste. Enjoy..
The end result is tender chicken, flavorful and rich brown stew gravy and a wonderfully scented kitchen. One of my dear friends and brothers, Lazarus Lynch, recently released an amazing cookbook called "Son of a Southern Chef". The ginger and bokchoy combo is the health kick we knew you needed. We used a nice, long grain rice to hold up against the long simmer of broth, fresh veggies and meaty Comrade Cluck. In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth.