Jamaican Brown Stew Chicken

I love going outside the box to try new recipes, I live for this in my kitchen. I came across a recipe for Jamaican Brown Stew Chicken and said what the heck, I can do this. I meal plan for the week, I get all the groceries I need all at once for a weeks worth of dinners (so much fun not having to run back and forth to the store every day for something). Today was this delicious coconut/citrus recipe. I was excited to make this and master it, YES! Master it on my first try. It involved a spicy pepper but I left that out so my daughter could enjoy it too. It came out Delicious, I recommend it to all who love to try stepping outside of the box and enjoy something new. Enjoy!

Love Jen

   Recipe
- 6 Bone-in chicken legs with thighs attached, Skin removed ( 6 thighs, 6 drum sticks
- 1 lime or 1/4 cup lime juice
- 1 large tomato, chopped
- 4 medium scallions, chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1/2 - 1 hot scotch bonnet pepper, seeds plus membrane removed, chopped ( I left the pepper out)
- 4 springs fresh thyme or 2 tsp dried thyme
- 2 tbsp low sodium soy sauce
- 1 tsp coconut oil ( canola oil is good too)
- 1 medium carrot, finely chopped
- 2 tsp cornstarch
- 1 1/2 cups unsweetened coconut milk
- 1/4 tsp kosher salt

Directions
squeeze lime over chicken and rub well. drain off excess lime juice.

using gloves or spatula combine tomato, onion, scallion, garlic and scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken. Cover and marinate at least an hour.

Heat oil in skillet or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade for later.

Lightly brown the chicken on the medium-high heat. When browned on all sides, pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.

Mix cornstarch and coconut milk and add to stew, stirring constantly. Reduce heat to low and cook an additional 20 minutes, or until tender, add salt to taste. Enjoy