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Jamaican Oxtail Stew

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Author: Imma
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Jamaican Oxtail Stew – out-of-this-world delicious oxtail stew braised with butter beans in a flavorful deep gravy spiced up primarily with allspice, thyme, paprika, Scotch bonnet pepper, curry powder, and browning sauce. It’s fall-off-the-bone tender. A must-have on fall/winter rotation!

Jamaican Oxtail Stew

If there is one Jamaican dish that is extremely popular and a favorite of many, this Jamaican Oxtail Stew with butter beans surely bags the top spot. It is truly loved by many, myself included. As a matter of fact, it has gotten me in trouble plenty of times.

I use to work not too far from a Jamaican restaurant and would order it 3-4 times a week. Let’s just say, ordering it more often is not a wise decision for my wallet nor my waistline. But I can certainly tell you my belly is purring with joy!

What is an Oxtail?

I know here in the U.S. oxtails don’t get that much love compared to other cuts of meat but it should. And you should put it on your food bucket list and try it at least once. Furthermore, it’s tail-end delicious, finger-licking good. AND you are going to want to nibble on the bone and beat yourself for not trying it out sooner.

But what is an oxtail?

For those who are new to this term, an oxtail refers to a tail of a cow that is skinned and cut into sections. Each section is composed of a tailbone with some marrow in the center with gelatinous meat that works great for soups, stocks, and braises.

At one point, oxtail was considered as staple meat to underprivileged families due to its high-fat content, longer cooking time and cheap price. But as the years went by, the prices skyrocketed. That’s why I usually stock up on them if they’re on sale.

Jamaican Oxtail Stew

What’s in a Jamaican Oxtail Stew?

There are just two words that could sum up this oxtail recipe – SOUL SATISFYING! It has become a favorite of mine and most of my readers through the years. In fact, it is one of the most raved recipes here on the blog. If you’re still on the fence, please take the time to read the lovely reviews below and you’ll see what I’m talking about.

For this incredibly delicious and easy Jamaican Oxtail Stew, you’ll need the following below:

  • cooking oil
  • oxtails cut up in medium pieces
  • onion, garlic, thyme
  • smoked paprika
  • ketchup /tomato paste
  • whole Scotch bonnet pepper or habanero
  • green onions
  • whole pimento seeds or allspice (see notes)
  • Worcestershire sauce
  • curry powder (see my Homemade Curry Powder HERE)
  • canned butter beans (may swap for lima beans or large white beans)
  • browning sauce (optional), bouillon powder or cube (optional), salt

What Else Can You Add in this Oxtail Recipe?

Want some extra veggies in this braised oxtail? Sure! Feel free to add some extra veggies just like what some of our readers here have done. They’ve added:

  • carrots
  • potatoes
  • sweet potatoes
  • corn
  • mushrooms
  • mustard green (added at the last 20 minutes of cooking)
  • stewed tomatoes (at the end together with broad beans)

Jamaican Oxtail Stew

How Long Does it Take to Cook Oxtail?

Oxtails are great for braising and require a long cooking time — usually about 2-3 hours. Slow cooking breaks down the connective tissue and renders it tender and allows it to fall off the bone. Which is what I recommend, especially for first-timers.

Unless you are like me, I like it with some bite to it and love to suckle and nibble the bones – a cultural thing. Additionally, if you can have the butcher cut the oxtail into medium pieces, that’d be good. It helps cut down on the cooking time. Oh, and make sure you pick out the ones with less visible fat.

Can You Cook Oxtail Stew in a Pressure Cooker?

Although I haven’t personally tried making this recipe in a pressure cooker, our wonderful readers took their time to leave some instructions on you to cook oxtail stew in a pressure cooker.

  1. Start with the “Saute” setting for the first three steps in the recipe box and carefully browning the oxtail pieces on both sides – about 2-3 minutes per side.
  2. Remove the oxtail, and saute the onions, green onions, garlic, thyme, allspice, Worcestershire, smoked paprika, stir for about a minute.
  3. Next, throw in scotch bonnet pepper, tomato paste, bouillon, and curry powder, stir for another minute.
  4. Return the browned oxtails and deglaze your pressure cooker with water or stock and switch to pressure cook for 40-45 minutes, depending on the size of the oxtails. Lastly, add the beans and continue to simmer it on the stovetop for about 5-10 minutes or until the sauce has thickened and butter beans are warmed.

Can You Cook This in a Slow Cooker, too?

Yes, you can! Simply follow the instructions as described in the recipe box. Then adjust water to about 2 -3 cups, and add to the slow cooker. Slow cook for about 5 hours or more, depending on the oxtail size and preference until tender.

Jamaican Oxtail Stew

What to Serve with Jamaican Oxtail Stew?

More Jamaican Recipes You’ll Love

Want to try more scrumptious Jamaican recipes? You’re in for a treat!

Jamaican Oxtail Stew

 

How to Make Jamaican Oxtail Stew

Searing the oxtails

Season oxtail with, salt and pepper. Set aside. In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons

Add onions, green onions, garlic, thyme, all spice, Worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.

Oxtail Stew

Then add about  4-6 cups of water, it’s best to start with 4 cups, then add as needed.

Adding broth

Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.

Adding butter beans to the stew

About 20-30 minutes before you remove from the stove add broad beans. Adjust the thickness of soup with water or stock

Jamaican Oxtail Stew

Season with salt according to preference.

Watch How to Make It

This post was first published in November 2015 and has been updated with a video and some cooking tips and notes.

Print

Jamaican Oxtail Stew

Jamaican Oxtail Stew - out-of-this-world delicious oxtail stew braised with butter beans in a flavorful deep gravy spiced up primarily with allspice, thyme, paprika, Scotch bonnet pepper, curry powder, and browning sauce. It's fall-off-the-bone tender. A must-have on fall/winter rotation!
4.93 from 111 votes
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Jamaican
Servings 6 people

Ingredients

  • 2 -3 tablespoon cooking oil
  • 1- 2 pounds oxtail cut up medium pieces
  • 1 onion chopped
  • 2 teaspoon minced garlic
  • 1- teaspoon fresh chopped thyme
  • ½ teaspoon smoked paprika
  • 1 tablespoon ketchup /tomato paste
  • 1 Whole Scotch bonnet pepper
  • 2 green onions chopped
  • 5-6 Whole pimento seeds (allspice),
  • 1 Tablespoon Worcestershire sauce
  • 1- teaspoon curry or more adjust to preference
  • 15 ounce can butter beans , rinsed and drained
  • 1 teaspoon browning (optional)
  • 1 Tablespoon bouillon powder or cube (optional)
  • Salt to taste
US Customary - Metric

Instructions

  • Season oxtail with, salt and pepper. Set aside
  • In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
  • Add onions, green onions, garlic, thyme, all spice, worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
  • Then add about  4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
  • About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
  • Season with salt according to preference.

Tips & Notes:

  1. Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, pinch of curry, onions, salt and pepper. One of our readers also lightly marinate it with Badia Complete Seasoning instead of salt and pepper, a teaspoon of browning sauce and a tablespoon of beef bouillon powder.
  2. If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. Add the browning sauce after you saute the onions.
  3. If you have particularly fatty oxtail be sure to  spoon out the thin layer of fatty oil, about 1 hour into boiling. Not traditional but sometimes a necessity especially with non-organic cows.
  4. When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
  5. If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
  6. Scotch bonnets are very hot. So leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking. You can find Scotch bonnet pepper in Caribbean and African Markets or sub it with habanero peppers.
  7. To thicken the gravy, add a few slices of potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results.
  8. Don't like adding beans? Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.
  9. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition Information:

Calories: 470kcal (24%)| Carbohydrates: 14g (5%)| Protein: 50g (100%)| Fat: 22g (34%)| Saturated Fat: 9g (56%)| Cholesterol: 166mg (55%)| Sodium: 800mg (35%)| Potassium: 243mg (7%)| Fiber: 4g (17%)| Sugar: 1g (1%)| Vitamin A: 195IU (4%)| Vitamin C: 6.3mg (8%)| Calcium: 57mg (6%)| Iron: 7.8mg (43%)
Author: Imma
Course: Main
Cuisine: Jamaican
Keyword: jamaican oxtail stew, oxtail stew, stew
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Jamaican Oxtail Stew
Amount Per Serving
Calories 470 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 166mg55%
Sodium 800mg35%
Potassium 243mg7%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 1g1%
Protein 50g100%
Vitamin A 195IU4%
Vitamin C 6.3mg8%
Calcium 57mg6%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

JAMAICAN-OXTAIL-STEW
Jamaican Oxtail Stew
Jamaican Oxtail Stew
Oxtail Stew

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Comments & Reviews

  2. sam says

    Tried this recipe for the first time tonight. Used the prescribed amount of ingredients and started with 4 cups of water. Although the flavours are there which are excellent I found the recipe to be too soupy.

    Reply

  3. Jimi says

    Awesome! Made previously, but not in a while. Used canned Lima beans at the end. Put a cup of burgundy vino rinsing a bottle of Heinz Ketchup in as well as more curry (you can’t even taste it) and Tobasco sauce (10 “hits”) lol Also celery, carrots and small red potatoes, one extra onion! Thank you for being my guide this time!

    Reply

  4. Cameron says

    This is one of my favorite dishes and I can’t wait to try this recipe this weekend! Would it be too much to alter the recipe a bit and add potatoes and carrots?

    Reply

    • imma africanbites says

      Yes, please. About 20-30 minutes before you remove from the stove add broad beans. Please see step #5

      Reply

    • Pam Richards says

      I make this recipe all the time, but I don’t add the beans because my daughter doesn’t eat them. Still a great dish either way. I cook mines on the side and use juice soup from the oxtail.

      Reply

      • PUmar says

        I added canned potatoes once when I’d forgottened to get beans. I was very happy with the result. So was my husband who loves this dish.

        Reply

  6. Nicholas Davis says

    This has become one of our go-to meals if we are looking for some rewarding comfort food. So good. 🙂

    Reply

      • Savannah says

        I’m cooking this right now. It should be ready for the beans to be added in 2 hours! Smells amazing! Can’t wait to taste. I’m planning to add corn and mushrooms as well.

        Reply

    • ImmaculateBites says

      Hello JJ.Sorry I don’t have exact measurements or timing for this . I usually just boil oxtail for about 14 minutes , in my pressure cook before adding to any recipe that calls for cooking before adding to the sauce.

      Reply

  9. Woody says

    Wow, wow, wow. This recipe worked perfect . My first oxtail dish came out soooo delicious and the meat was just falling off the bone. My neighbor tried it and couldn’t believe this was the first time I made this meal. I used 4 cups of vegetable stock instead of water and added water when needed. Thank you so much!!!

    Reply

  11. John says

    Imma, thank you so much for your blog. I’ve cooked a handful of your recipes and really enjoyed them. I’m trying this one, modifying with what I have on hand. Thank you again.

    Reply

    • ImmaculateBites says

      Hi John,
      So happy to hear your family enjoys them as much as we do. Happy you would take time out to share this with us.

      Reply

  12. Felicia says

    I buy random cuts of meat just see what i can do with it. I happen to have ox tails. Cooking this right now!!! The whole house smells wonderful! Can’t wait to eat tonight.

    Reply

    • ImmaculateBites says

      All spice would work nicely in this recipe . It is a single spice that is said to combine the taste and aroma of many other spices such as pepper, cloves, nutmeg, ginger and cinnamon.

      Reply

  15. Amber Koch says

    SO,SO GOOD! I ended up using 4 cups of water and 2 cups of beef stock and omitted the thyme and green onion. I also left it to simmer longer, about 5 hours but it was totally worth it. The oxtail was very tender and was falling off the bone. Thank you for the amazing recipe!

    Reply

  16. Steve B says

    Hi Imma

    This recipe is absolutely amazing! Thanks to you I’ve made some of the tastiest and flavourful oxtail I’ve ever tasted on the very first try! I’m Jamaican-Canadian in heritage and I’ve only ever had it when my mother made it, however I decided to try it on my own and it turned out fabulous thanks to you!

    I added a 1/2 teaspoon of curry to the oil during the browning process and added browning sauce to give it a darker colour, and also diced an Irish potato and added it in with the beans. Also During the simmering time I sprinkled in 1 teaspoon (total) of oxtail seasoning powder to keep the flavour in the gravy after several cups of water had been added.

    The hardest part was waiting the full time hours for it to cook, but it was worth it! I had it on a bed of of couscous w butter beans as a rice alternative…Glorious 🙂 You’ve made a cooking dream come true for me, as I look to learn all the dishes of my heritage.

    Thank you so much!

    Reply

    • imma africanbites says

      Wooow! That sounds really awesome, Steve! Thank you for taking the time to share your feedback. 🙂

      Reply

  17. Jessica Hammond says

    Hello! This recipe look scrumptious and I am excited to give it a go. I am wonder about substituting ground allspice for the pimento seeds. Do you have a recommendation on the amount?

    Reply

  18. Vangie B. says

    I tried other oxtail stew recipes, but this one was the BEST!! So flavorful and comforting! Like a hug. My husband and I absolutely loved it! Thanks for sharing!

    Reply

  19. Keri says

    Can’t wait to try to make this!
    Is there a specific type of curry powder you use? If I add carrots would it alter the taste? Love having extra veggies in my stews!

    Reply

    • ImmaculateBites says

      I make my own curry. Check it out here https://www.africanbites.com/jamaican-curry-powder/. Feel free to add extra veggies . I do it all the time.

      Reply

      • Lori says

        THIS RECIPE IS VERY HEALTHY, AND NOT FATTENING AT ALL. I can’t wait to make it. It fits right in with my low carb diet. Thank You! I would recommend this recipe for somebody under the weather, it will bring you back to life!!!

        Reply

  21. Keith says

    Hello 2 questions, have you tried the recipe in a pressure cooker? Do you have a recipe for rice and peas i can have?

    Reply

      • Sheena says

        I did the recipe in the instant pot. I sautéed the meat in the instant pot. Added all of the ingredients and broth. I selected the meat/stew selection and it turned out delicious.

        Reply

  25. LaTonya D Miller says

    I made this delicious entree last night and my family loved it. It is now a favorite, I will never make my oxtails the same ever again. Thanks!

    Reply

  26. Khadijah says

    I made this last night and it was awesome! Thank you so much for sharing. I did add the browning, a large carrot, and a little cornstarch at the end to thicken the gravy. I also used Blue Moon oxtail seasoning instead of salt and pepper. I am forever grateful!

    Reply

  27. Je Foster says

    Hi, Can you pleae clarify what “Oxtail Sauce” is…
    I don’t see this listed on the ingrediaent list .. but you refer to it in the recipe directions? I am a novice so I need it spelled out for me please.
    Thanks,
    Je’

    Reply

    • ImmaculateBites says

      Hi Je! Maybe am blind or something .. but can’t seem to see any oxtail sauce listed. If there is, ignore .

      Reply

  28. LC says

    I made this last week, and now I’m making it again today. It is so good and reminds me of the food we get down-south. Such good flavor! Thanks for the hit. I’m subscribing now!

    Reply

  29. Brigitte Vaccaro says

    I made this last week and sold it on my food truck.. I was given rave reviews !!! Thanks for the awesome recipe

    Reply

    • ImmaculateBites says

      Oh Wow! So happy to hear it’s working out for you Brigitte. Thanks for taking the time out to share this with me. Wishing you the best of 2018 with your Food Truck!!

      Reply

  30. Seb says

    Hi Imma

    I’m really excited about trying this oxtail stew as have made your curry goat and love it! So much so I made it two nights in a row!

    Just a quick question… When simmering the oxtail stew for 2-3 hours do you put the lid on the saucepan or leave it open?

    Thanks, and I’m going to try your Jamaican Curry Powder as well.

    Reply

    • ImmaculateBites says

      Oh Wow! I get it – whenever I make the curry goat , I can’t seem to have enough of it . It’s so comforting!
      In regards, to the oxtail stew ,you leave the lid on- It helps cook faster. Happy Cooking Seb !!!

      Reply

  31. Gale says

    Hello,
    Thank you for the add.
    I am very grateful to you for sharing your lovely recipes.
    You site is beautifully presented with clear and easy to follow recipes. I have try a couple of recipes, namely Velvet Cake, curry spice recipe and this Oxtail recipe. I have to say all recipes have been faultless.
    I have just eaten this Jamaican Oxtail Stew it was absolutely FABULOUS!!!
    Thank You, Thank You, Thank You

    Reply

    • ImmaculateBites says

      Aww, thanks Gale you are too kind . Thanks for trying out my recipes , so happy to hear it’s working pretty well for you. Appreciate you taking the time out to let me know .

      Reply

  33. Lolo says

    Hello. I am new to your blog!! I decided to make this on Christmas Day. Before it got ready, everyone ran downstairs because the aroma was soooo amazing!!! The combo of ingredients gave this stew an extra “umpf”. I am so impressed with the taste, the look, the aroma. It was perfect and for that I give it a five star. I am looking forward to trying your other recipes.

    Reply

    • ImmaculateBites says

      Hi Lolo! Thanks for taking the time to let me know, so glad to hear it was a hit with the family. Can’t wait to see which recipes you try next. Wishing you all the best of 2018.

      Reply

  35. Maggie says

    Hi
    Cooked this, this evening for hubby and ‘kids’ and have to say it turned out well. A little different to the usual Jamaican take-away that we regularly get but still great! I was worried of how watery it was initially but as you said, it takes 2 hours to cook so I’m glad I remained patient to the end as the consistency was perfect. The next time I try this, I will do what one of the posters said and add tomatoes, and try make it to be similar to the Naija Okra soup. Have a great Christmas!

    Reply

    • ImmaculateBites says

      Awesome! Thanks for the detailed feedback. So glad to hear it worked well for you . Have a VERY MERRY CHRISTMAS to you too!

      Reply

  36. Regina says

    I just found your blog and this recipe via a web search earlier today. I’ve modified the recipe a bit going heavier on the garlic and onions. I’m also going to add stewed tomatoes at the end with the broad beans. I’m also using a slow cooker because it’s an informal tradition of mine during the holidays. Thanks for this post. Your pictures look great too, so I’ve shared it on Pinterest!

    Reply

  38. Shawann says

    This is officially my first recipe review. This recipe was absolutely FABULOUS! Nailed it on the first try (minus the pepper). I seasoned the meat lightly with Badia Cimomete Seasoning instead of salt and pepper. And I used a teaspoon of Browning and a tablespoon of Beef Bouillon powder.

    Reply

  40. Melissa Coelho says

    Imma, thank you for sharing this recipe! My husband and I just had it for dinner. He’s not one to say he likes something when it’s just okay, and we both agree this stew is excellent. It’s my first time making Jamaican food, and it was a perfect recipe to try something new with oxtails I found on sale. Love me some oxtails, and even more, recipes where I have everything required in the fridge or pantry! This will go in the fall/winter rotation for sure. The only changes I made were to switch the Scotch Bonnet pepper out for a milder spice (I’m a hot pepper wimp) and to use the beans I had on hand instead of butter beans. Served with coconut rice (from your site) and roasted broccoli (what I had on hand), it was a huge success. Thanks again!

    Reply

    • ImmaculateBites says

      My Pleasure Melissa! So Sweet of you to take the time out to share your thoughts with me . Super happy that it’s going on the menu this fall. Thank you sooooo much!!!!

      Reply

  41. Waddell says

    Oh hi Imma..! This certainly is delicious..!! Whenever I’m at sainos and the oxtail is reduced from it’s already cheap price I use your recipe..well mostly..I brown the oxtail..hard out brown.. and then remove it from the pan and then add the onions and garlic. Just because there doesn’t seem to be enough room in the pan to soften them.? I’ll have to look up your curry powder recipe as I use Madhur Jaffreys recipe at the moment but I reckon yours will be more authentic..?? Also I use broad beans that I’ve grown on my awesome allotment rather than butter beans. However it’s a delicious recipe..x

    Reply

    • ImmaculateBites says

      I do the same thing . I stock up on oxtail too! If there is a good sale ! Yes you must make the curry powder. It’s so much better than store-bought.Thanks for taking the the time to share your thoughts with us.

      Reply

  42. Cara says

    I want to try and make this, but I was just wondering when do you add the browning? I like the dark gravy. Thank you. I can’t wait to try this. I’m alittle nervous haha

    Reply

    • ImmaculateBites says

      Hi Cara! Add the browning after you saute the onions. Don’t be nervous girl. This is really super easy to make and quite forgiving . You are going to nail it !!! Happy Cooking!!!

      Reply

  43. Rheba C Turnbull says

    I have made this recipe several times and it is my families absolute FAVORITE! I think it is better than the Jamaican restaurants. But can I use this recipe and use chicken instead, because I just love the taste of the sauce? Or do you suggest I try something else?

    Reply

    • ImmaculateBites says

      Scotch bonnet peppers are not readily available in supermarkets – You can easily find them in Caribbean and African Markets. You can sub with habanero peppers. I do it all the time.

      Reply

  45. Malcom Grandforgle says

    One tip to make it thicken up nicely. Before you add the water, add 1 ounces Gelatin to the water and let it soak for 10 minutes. Then Add the water as the recipe suggests The gelatin makes the whole sauce bind nicely.

    DELICIOUS !!!

    Reply

    • ImmaculateBites says

      Awesome! Thank you so much for the tip Malcom. Am sure other readers would benefit from this .

      Reply

  46. Franny Swearengen says

    Imma Imma Imma!!!! Girl! I can’t even finish the dish without typing this review. Soooooooooo delicious. God has truly blessed you with a gift. I will probably never understand how it is possible to determine exact measurements for perfection but I don’t even need to know with ppl like you around. :-). I’ve tried multiple recipes from your site which have all been delicious. I will have to add comments at some point to those but this one just couldn’t wait. Thank you sooo much. I swear my family must think I’m an undercover chef and it’s all because of you. I wouldn’t change one thing about this recipe. I doubled everything with ease. Left it in the crockpot on low for about 11 hours while I was at work and running errands. Mm mm mmm.

    Reply

    • ImmaculateBites says

      If you really want to thicken your gravy then add a few more potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results. Hope this helps

      Reply

  50. Paula Cowan Henderson says

    This was amazing! I did make changes: 1) marinated 2 oxtails in 1/2 c. Worcester Sauce, Tbs. Sesame Oil, Tbs. Balsamic Vinegar with dashes of Garlic and Onion Powders for 2 hrs. 2) added 2 lg. Sweet Potatoes in large cubes. Increased Curry Powder to 1/2 Tbs. Used Red Pepper Flakes instead of Bonnet Pepper. Used leftover Chicken Stock instead of water. Did not add any browning.3) After done, I added a cornstarch slurry to thicken liquid and served with Sticky Rice.

    Reply

    • ImmaculateBites says

      OH WoW! That sounds really tasty Paula! Thanks for sharing your detailed version with us.Glad it worked out well for you.

      Reply