Recipe; November 2007

STEW CHICKEN

Stew chicken served with rice and peas and salad, is tradition in many Jamaicans homes.
Sundays without this main dish just wouldn’t be Sunday. There is only one thing you should know about stew chicken, the method of cooking varies form home to home

1 whole Chicken, chopped
¼ tsp. Salt
¼ tsp. Black Pepper
1 cup Oil

Sauce

2 cloves Garlic
1 med. Onion, chopped
1 Small Tomato, chopped
¼ cup Sweet Pepper, chopped
1 sprig thyme
2 cups water or chicken stock
1 tbsp. Soya Sauce
2 tbsp. Flour
¼ tsp. All-Spice-optional

1. Cut-up and wash chicken, season chicken with salt and pepper, let marinate.
2. Heat oil in skillet, fry chicken, 4 pieces at a time until light brown. (Both sides).
3. Set half of the oil aside, lower heat, lower heat, and place remaining ingredients in pot except for water and flour.
4. Simmer for 5 minutes, mix in flour for 1 minute then add water, stir well.
5. Place chicken in pot and cover, simmer till chicken is cook, for approximately 15 minutes.