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Jamaican Stew Chicken
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This is dish is among the most popular for dinner with Jamaica. It is easy do and if done right you're left with a sensational meal.
1 tsp salt (to taste)
2 cups Hot water
1 Tbsp Tomato ketchup
1 tsp Pepper sauce
1 Sprig of thyme or 1 tsp dried
1/4 each, Red and Green bell pepper, chopped
1 Large onion, chopped
1/2 cup Cooking oil (for frying chicken)
2 stalk scallion (white part only), chopped
1 Large Carrot
1 Large Irish Potato
3 Large cloves garlic, minced
1/2 tsp paprika
1/2 tsp Black pepper
3lbs Chicken, cut in pieces and skin removed
1/4 sweet pepper
1/2 all purpose
Wash the chicken and make sure to dry it with paper towel to remove any water before frying.
Season chicken with salt, black pepper, all purpose, paprika, garlic and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.
Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.
Add chicken to gravy. Add 1 cup of hot water, potato, carrot, sweet peppers and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.
Serve it up with steamed rice and vegetables or salad, and some Fried Plantains.
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