Ingredients

• ~1kg of chicken pieces
• ½ medium brown onion
• 3 cloves of garlic
• 1 tomato
• 2 scallions / green onions
• Handful of thyme sprigs
• ½ bell pepper
• 1 inch of ginger, chopped or grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic granules
• 1 tbsp all purpose seasoning
• ½ tbsp chicken seasoning
• 1 tsp pimento / all-spice berries
• 1 tbsp browning
• 1 tbsp dark soy sauce or liquid seasoning
• 1 scotch bonnet pepper
• 2 tbsps ketchup

Method

Marinate the chicken:

• Wash your chicken with lemon and water
• In a bowl, add the following powder and liquid seasonings to your chicken and massage in:
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp all purpose seasoning
  • ½ tbsp chicken seasoning
  • ½ tsp pimento / all-spice berries
  • 1 tbsp browning
  • 1 tbsp dark soy sauce
• Add the following chopped vegetables to the bowl and mix in with the marinated chicken:
  • ½ medium brown onion, chopped
  • 3 cloves of garlic, diced
  • 1 tomato, chopped
  • 2 scallions/spring onions, chopped
  • Handful of thyme sprigs
  • 1 bell pepper, chopped
  • ~1/2 inch ginger, chopped or grated
• Marinate overnight, for 3 hours, or for as long as possible (if possible)

Preparing the stew:

• Add 1/8^th cup of oil to your pot and heat up for 1-2 minutes on a high temperature
• Add your marinated chicken into the pot and brown the chicken on both sides
• Remove the chicken from the pot and add in all the vegetables, “sweat” these at a high temperature for ~2 minutes
• Finally, add your chicken back in, along boiled water until it almost covers the chicken
• Pierce one scotch bonnet pepper and add into pot
• Cover your chicken and cook for a total of 30 minutes at a medium-high temperature
• In the last 10 minutes, add in 2 tbsps of tomato ketchup and mix in, reduce cook to a medium temperature

Remove thyme springs when serving.

EAT THIS WITH...

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