Jamaican Jerk Stew: Chicken and Veggie Where The Spice Is Right!

Jamaican Jerk Chicken and Veggie Stew

By Aaris A. Schroeder

If you are looking for a tasty island-inspired dinner from Jamaica, I have just the recipe for you, just in time for the One Love One Heart Reggae Festival in Sacramento and the Cali Reggae On The River Festival on the Mateel River in South Humboldt amongst so many other events coming up this summer.

So I decided to make this recipe because I keep passing by this Jamaican Jerk spice that my grandma has in the cupboard. I looked up a recipe for the rub and decided to improvise and see what I can come up with.

Now, remember that this is a spicy dish, so if you want to remove the spice all together, you can nix the hot peppers and use different colored bell pepper. If you want to lower the heat a bit, use serrano peppers as the spice is lower and the pepper is sweeter but I enjoy spice and so this is full of it!


1 cup of Pickled Hot Peppers (or 6 fresh habaneros)
2 tbsp Jamaican Jerk Seasoning
2 tbsp Fresh Thyme
1 bunch of Green Onions
2 tbsp Allspice
1 tbsp Cinnamon
1 tbsp Nutmeg
1 tbsp Black pepper
Whole Chicken Chopped or 1 pnd Wings, Legs, Breast pieces
4 Carrots Chopped
1 Onion Chopped in Half and then Quartered
1 ½ cup of Chopped Celery
3 Garlic Cloves
4 tbsp Ginger
½ cup Flour
1.2 cup Apple Cider Vinegar
1 cup Beer (Red Stripe Lager for a Sweeter, Citrusy Punch or try Jamaican Red Ale for a Rich, Brown Suga Favor)
1 cup Water
2 large Sweet Potatoes
3 cups Cauliflower

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