Jerk Chicken Stew with Rice and Peas – 9sp

I’ve wanted to try something with a bit of jerk seasoning in for a while but I just haven’t had the time to make the marinade from scratch! I came across Schwarz’ seasoning last time I was at the supermarket so I thought I would see if I could create something fast but different with it in the meantime. Don’t get me wrong, this is by no means an ‘authentic’ Jamaican jerk recipe but it’s a nice alternative when you just fancy a taste of something new.

The longer you have to simmer the sauce for, the more the flavour develops but it’s equally as delicious if you just go for the 20 minute simmer.



Serves 2 = 9sp per serving including rice (Flex)

1 white onion, finely sliced
1 pepper, deseeded and chopped into large chunks
2 garlic cloves, peeled and crushed
1 chilli, finely chopped (optional if you like it hot!!)
1 tbsp Schwartz Jerk Seasoning
2 x 165g skinless chicken breasts
2 tsp runny honey
400g can of chopped tomatoes
1 Chicken stock cube
¼ tsp smoked paprika
1 lime, quartered
120g long grain rice
50g frozen peas
Small bunch coriander chopped
Sour cream to serve (optional)


Fry your white onion and peppers in 1kal and a little water until they start to soften (around 5 minutes) then add garlic chilli and continue to fry another minute. Add chicken breast pieces and jerk seasoning, stir into your veg mix and cook for a few minutes until chicken is sealed (white on the outside). Add your honey, stir and then add the tin of chopped tomatoes. Pop the chicken stock cube in the tomato tin and fill with boiling water. Stir and then add half the tin to your stew. Add the other half of the tin to the pan you are going to cook your rice in. Then to the stew pan add the paprika, the juice of ¼ of the lime (and a little zest if you fancy) and again give a good stir. Season well with salt and black pepper. Simmer for 20 minutes (or until the chicken is cooked through). The stew should thicken nicely. About half way through the chicken simmering, pop your rice on to cook. Then a few minutes before the rice is ready, throw the peas into the same pan and squeeze in a little fresh lime juice.

Once everything is cooked serve your stew with a little slice of lime and a little sour cream if you fancy (remember to add the extra points).


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5 thoughts on “Jerk Chicken Stew with Rice and Peas – 9sp

  1. Kerrie Thacker says:

    Another yummy recipe thank you it is so nice to find new recipes as I am not very good at making up my own. Very nice

  2. Graham (Wellsy29a) says:

    Slowly working my way through your recipes (well the ones that don’t have cheese anyway)! This one is an absolute gem. Great taste, texture and spice. Also loved the rice and peas as well. This will definitely be made again soon.

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