May 20, 2026
URL: https://www.conagrabrands.ca/en/brands/hunts/recipes/simmered-jerk-chicken-tomato-stew
- Prep Time Minutes: 15
- Total Time Minutes: 90
- Number of Ingredients: 18
- Servings: 6
Ingredients
- 2 cans (398 mL each) Hunt’s Heirloom® Whole Tomatoes
- 2 lb (1 kg) small boneless chicken thighs (about 8)
- 3 tbsp (45 mL) prepared jerk paste, divided
- 2 tbsp (30 mL) coconut oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 2 tbsp (30 mL) finely chopped fresh thyme
- 2 cloves garlic, chopped
- 1 tbsp (15 mL) minced fresh gingerroot
- 1/2 tsp (2 mL) each salt and pepper
- 1 tbsp (15 mL) all-purpose flour
- 2 cups (500 mL) sodium-reduced chicken broth
- 2 sweet potatoes, cut into 2-inch chunks
- 2 cups (500 mL) packed chopped kale
- 1 cup (250 mL) frozen corn
- 2 tbsp (30 mL) lime juice
- 4 green onions, thinly sliced
Directions
-
Step one
Rub chicken with 2 tbsp (30 mL) jerk paste. Heat coconut oil in Dutch oven or large saucepan set over medium heat. Cook chicken for 5 to 8 minutes or until browned all over. Transfer to plate.
-
Step two
Stir in onion, celery, carrots, thyme, garlic, ginger, salt and pepper. Cook for 3 to 5 minutes or until softened. Sprinkle with flour. Cook for 1 to 2 minutes or until smooth. Slowly stir in broth, Hunt’s Heirloom® Whole Tomatoes and remaining jerk paste; bring to boil.
-
Step three
Return chicken to pan along with sweet potatoes. Reduce heat to medium-low. Cook for 1 to 1 1/2 hours or until sauce thickens, chicken is cooked through and sweet potatoes are tender.
-
Step four
Stir in kale and corn. Cook for 3 to 5 minutes or until kale is wilted and corn is heated through.
-
Step five
Stir in lime juice and green onions before serving.
Tips
Substitute pork stewing meat for chicken thighs if desired.
If desired, substitute regular potatoes for half of the sweet potatoes.