Spicy Chicken Thigh Stew
Spicy Chicken Thigh Stew



  • 8 skinless chicken thighs
  • 1 tsp salt flakes
  • 1 tsp ground pepper
  • 5 cloves of garlic, chopped
  • 5 pimento berries, crushed
  • 1 tsp dark soy sauce
  • 3 tbsp dark brown sugar
  • 1⁄2 red and 1⁄2 green capsicum/pepper, sliced
  • 2 spring onions, sliced
  • 1 onion, chopped
  • 1 tbsp veg oil
  • 2 tbsp flour
  • Handful of thyme
  • 1 tsp hot pepper sauce
  • 1 tomato, chopped
  • 2 tbsp tomato ketchup
  • 1 chilli, chopped
  • Pop the chicken thighs in a bowl with the salt, pepper, garlic, pimento, soy, sugar, capsicum/pepper, spring onion, and onion. Mix well, cover, and leave to marinate for at least 2 hours.
  • Heat the oil in a large frying pan. Add the chicken mixture, and cook for 5 minutes, stirring until the meat is brown. Mix the flour with 500ml of water, and add to the pan with the thyme, hot sauce, tomato, ketchup, and chilli. Mix, and simmer for 25 minutes. Serve with brown rice or crusty bread.
2 hr 30 mins
4 serving

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