Ainsley’s Brown Stew Chicken

Ainsley’s Brown Stew Chicken with Rice N’ Peas

Serves 4-6

  • 6-8 skinless chicken thighs


  • 2 tbsp dark soy sauce

  • 2 tbsp Worcestershire sauce

  • 3 garlic cloves, minced

  • ½ tsp sweet paprika

  • 1 tbsp of dark brown sugar

  • 5cm fresh root ginger, finely sliced

  • 1 tsp fresh thyme leaves

  • Salt & freshly ground black pepper

  • 1 onion, diced

  • 1 red pepper, deseeded and chopped

  • 1 green pepper, deseeded and chopped

  • 500ml chicken stock or water

  • 2 large ripe tomatoes, diced

  • 1 tbsp tomato ketchup

  • 1 scotch bonnet, whole

  • 1 tsp allspice

  • 1 bay leaf

  • 1 tsp fresh thyme leaves

  • 1 tbsp chopped parsley

In a bowl, mix the marinade ingredients together, season and add the chicken. Marinade for at least 2 hours, preferably overnight.

Heat 1 tbsp oil on medium-high heat. Pat off the extra marinade (reserving the marinade) from the chicken and add to the pan, turning occasionally and cook for 10 min until brown all over and caramelised.

Remove the chicken from the pan. Add the onions and peppers and cook for 4-6 minutes then add the remaining marinade, stock, tomatoes, ketchup, scotch bonnet, allspice, bay leaf and thyme and bring to the boil.

Reduce the heat and simmer for 10-12 minutes until the sauce has reduced alittle, then return the chicken and any juices to the pan. Cover with a lid,and simmer gently for another 15-20 minutes or until the chicken is cookedthrough. Check for seasoning, stir through the parsley and remove the scotchbonnet.

Serve with Rice n’Peas

  • 1 tbsp sunflower oil

  • 25g butter

  • 1 onion or 3 spring onions, finely chopped

  • 2 garlic cloves, finely chopped

  • ½ tsp allspice

  • 450g long grain rice, washed

  • 2 sprigs fresh thyme

  • 400g can red kidney beans or black-eyed peas rinsed and drained

  • 125g creamed coconut, coarsely grated

  • 1 scotch bonnet chilli, left whole

  • 1 litre hot water

  • salt and freshly ground black pepper

 For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and allspice and fry for another 30 seconds until fragrant.

Stir in the rice and thyme until everything is well coated in the oil.

Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.

Stir in the hot water with half a teaspoon of salt, pop in the chilli and bring to the boil, cover and cook over a low heat for 25-30 minutes.

Remove from the heat and set aside, undisturbed, for five minutes. Remove the chilli.

Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken and sauce.

Serve the chicken stew with a portion of rice n’peas and a side of fried plantain.