Ingredients
3 lb chicken Thighs and Legs
2 tsp salt
2 tsp pepper
2 tsp onion powder
2 tsp Garlic powder
½ tsp all spice
2 tsp smoked paprika
1 tbsp Browning
5 cloves of garlic minced
1 inch of ginger minced
1 - 2 scotch bonnets (or habanero) diced
3 stalks of scallions chopped
5 sprigs of Thyme
1 Red Onion Chopped
1 Green Bellpepper Chopped
3 tbsp neutral oil
2 cups of Chicken Broth
2 tbsp ketchup
Directions
Step 1
Season the Chicken with salt, pepper, garlic and onion powder, all spice and smoked paprika. Add in the browning and give this a mix. Add in the chopped Onions and Bell peppers along with the scotch bonnet and scallions. Mix together and marinate for at least an hour preferably 24 hours.
Step 2
Remove the Chicken from the peppers. Heat the oil in a Dutch oven and sear the chicken for 3 minutes per side. Remove the chicken and add in the peppers and sauté for about 5 minutes. Add a splash of chicken broth and deglaze the bottom of pot with a wooden spoon. Add the chicken back to the pot and pour in the chicken broth. Add in the ketchup, stir and bring this to a simmer. Cover and let cook for about 30 minutes until the gravy is reduced and chicken is cooked through. If thicker gravy is desired add a cornstarch slurry of 1 tbsp cornstarch and 2tbsp water mixed together.
Step 3
This goes perfect with Rice and peas and cabbage.
