Ingredients

• 1kg chicken
• 1 can of plum peeled tomatoes
• 2 medium tomatoes
• 2 medium red bell peppers
• 1 medium brown onion
• Scotch bonnet pepper(s)
• 2 chicken stock cubes
• 1 tbsp of chicken seasoning
• 1 tbsp of chilli powder
• 2 seasoning cubes
• Vegetable oil
• Salt

Method

Preparing the chicken/stock:

• Clean your chicken
• Season/marinate your chicken with:
  • 1/2 tsp salt
  • 1 tbsp chicken seasoning
  • 2x chicken stock cubes
  • 1/2 medium brown onion, diced
  • 1 tbsp chilli powder
• Heat up some water in a kettle. Pour this over your chicken until it is just about covered. Cover the pot and allow to boil in the water at a fairly high temperature until cooked – this should take around 15 minutes for ~1kg of chicken

Preparing the stew:

• Blend together:
  • 1x can of peeled plum tomatoes
  • 2x medium tomatoes
  • 2x medium red peppers and/or romano peppers (deseeded)
  • 1+x scotch bonnet pepper (more or less / with or without seeds depending on your tolerance for spice)
  • 1/2 medium brown onion
• Heat up ~1/8th of cup of vegetable oil on a medium temperature in a pot for ~2-3 minutes (if the pot starts to steam/overheat, let it cool down on the side for a minute or 2)
• Add your blend and 2x seasoning cubes – note that the blend will start "popping" once added, so you will want to cover the pot with a lid
• Fill the blender just used with a bit of water (around 125ml) and add that to the pot of stew. Cover the pot and cook at a medium-high temperatur for ~15-20 minutes. Mix/check on the stew c10 minutes in

Combining and finishing up:

• After this time has passed, add the cooked chicken to the stew; in addition to that, also add some of the stock it has created – around ~250ml worth
• Let this mix simmer away at a slightly lower temperature for another c.15-20 minutes

EAT THIS WITH...

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