-Chicken (10 pieces. Your choice)
-Vinegar or lemon juice (to cleanse)
Haberno (Scotch bonnet pepper 1-2)
Jamaican Choice meat & pultry seasoning
*insert. I wish I had measurements but I don’t roll that way. I just freestyle. 💁🏾
Remove all excess fat, and cleanse with 2/3 water, 1/3 lemon juice or vinegar. Rinse well. Combine all seasonings. Not too heavy on the browning. Not too brown stew chicken (unless you like it really dark 😊).
Next…let it marinate. For at least an hour. If you can.
Get frying pan. Deep enough to build up some juices. I’m still talking about chicken by the way. Just for the record.
Okay, so next is preheating your pot, with oil. Coconut, vegetable, or olive oil. Really your choice honey. Whatever’s in your pantry. Get the pan well hot (Jamaican accent just slipped. I hope you caught it. )
Take your frying fork and marinate chicken one last time before getting ready to fry. Remove all onion, potato and carrot pieces before frying. Save those vegetables for stewing.
Once your pot is well heated, prepare to fry chicken on all sides building a nice brown. You kind of want to fry your chicken lightly all the way through. Fry it enough to be able to taste a small piece to know when it’s time to stew. 🙂
This is the fun part and time to have a minute to relax soon. (Climax, are you keeping up?)
Get your stewing pot ready, preferably the one you fried in (hence frying in one deep enough to build juices). You want those juices… For the chicken. Continue…
Turn your stove to a medium heat. Don’t forget those carrot, scallion and onion pieces. They’re going in the stew too.
Add chicken. Vegetables. Ketchup and a bit of sugar. Not too much. Just a bit to taste. Also optional.
Let it cook down on a medium high heat for at least 25-30 minutes. Half way through, turn the stove down….very important.
So yes, at this point your grain and veggie should be about too. Rice and peas and cabbage pair nicely too.
Probably a cocktail fruit drink on the side. And yes…,Let me know how it goes. I’d love to hear. 🙂