Jamaican Brown Stew

Since we are currently stuck in the middle of winter here in the Upper-Midwest, I have been trying my best to "pretend" that I am somewhere else; somewhere warm!  Jamaica, maybe?  The spicy, caribbean flavors infused with coconut milk will not disappoint your taste buds. This ridiculously delicious recipe has been adapted from Skinnytaste.  

*Note: This recipe has been adapted to serve two people.

Ingredients:

2 chicken breasts

1/8 cup lime juice

1/2 cup tomato, diced

1/4 cup scallions, chopped

1/4 cup onions, chopped

1 garlic clove, chopped

2 jalapeno peppers (or pepper of your choice) - seeds removed and chopped

1 tsp dried thyme

1 tbsp soy sauce

1 tbsp water

1 tsp olive, canola, or coconut oil

1 medium carrot, finely chopped

1 tsp cornstarch

1/2 can coconut milk

Sea salt to taste

Directions:

Pour lime juice over thawed chicken breasts and rub juice into the chicken breasts.  Remove excess juice.

Combine tomato, scallions, onions, garlic, peppers, thyme, soy sauce, and water into a large bowl.  Add the chicken and marinate for at least one hour.

Heat the oil in a large skillet or pan.  Take chicken breasts out of marinade, removing any excess and reserving for later use.

Brown the chicken breasts in the oil.  Once all sides are browned, add the reserved marinade and carrots.  Stir on medium heat for 10-20 minutes.

In separate bowl, combine coconut milk and cornstarch.  Pour the mixture into the skillet and stir.  Reduce heat and cook an additional 20 minutes.  Add salt if needed.

Served best over warm rice while sipping lemon water and listening to reggae tunes.