A Sunday dinner staple that pairs perfectly with rice and peas. Chicken pieces seasoned with traditional herbs and spices and braised with chopped vegetables in a rich gravy.
Clean your chicken and cut pieces into half using a very sharp knife or kitchen scissors.
Season the chicken pieces with the salt, paprika, black pepper, garlic granules, ginger powder, mixed herbs, curry powder, gravy browning and 1 tbsp ground pimento and mix well.
Chop the onion, garlic, tomato, sweet pepper, carrot, cho cho, thyme and scallion. Add to the meat and mix well.
Place the thyme and scallion on top of the meat and leave to marinate overnight or for as long as possible.
Heat the oil in the pot on a high heat.
Dust off as much of the vegetables from the chicken pieces as possible and shallow fry the meat on a high heat for 3 minutes on each side, until they look browned and slightly crispy.
Once browned, place in a separate bowl from the vegetables.
After browning all of the chicken pieces, turn the heat down slightly to medium high, add in all the vegetables, cover the pot and leave them to sweat for approx. 5 mins until they have softened and slightly caramelised.
Stir the vegetables and then add back in the chicken pieces and any juices that have accumulated in the bowl.
Stir again so that it is mixed well and then add in the water.
Drop in your scotch bonnet pepper(s) and bay leaves, stir and then leave to simmer on a medium high heat for 10 minutes.
After 10 minutes is up, add in the garlic puree, ginger puree, molasses and 1 tsp pimento. Add salt if necessary.
Stir well and return to a medium high heat for 20 minutes, stirring it every so often so that it doesn’t stick.
After 20 minutes is up, the chicken should be cooked and the gravy will have thickened on its own.
Serve with rice and peas or plain rice, fried plantain and tomato salad or coleslaw.