½Scotch Bonnet Pepper seeds removed and finely chopped
1tsp all-purpose or chicken seasoning
Clean the chicken, (remove skin and fat) and wash it in water with lime/lemon juice.
Drain away as much of the excess water from the chicken and chopped into small pieces.
Add onion, garlic, scallion, Scotch Bonnet Pepper, thyme, cloves, all-purpose or chicken seasoning, half tsp of salt and the browning. Rub all the ingredients in to the chicken. Once the chicken is fully coated with the seasoning, leave to marinate for about a hour.
Heat enough cooking oil in a frying pan that will cover the chicken pieces just half way.
Remove the onion, garlic, thyme, pepper, scallion, clover from the chicken as much as possible. Add chicken pieces to the hot oil and fry for no more than 5 minutes. Make sure all sides are fried.
Pour away the cooking oil leaving about 1 tablespoon in the pan on medium heat. Add the marinate you remove from the chicken.
Stir in the carrot, bell pepper and tomato and sauté three minutes.
Add 2 cups off water, ketchup and cook until the pot starts bubbling then add the chicken.
Stir, cover and leave to cook for 25 to 30 minutes.
Once the water is reduced to a thick gravy and the chicken is cooked, your Jamaican stew chicken is ready!
** The cloves in this recipe is optional. It is not a traditional ingredient but I like the taste it adds to this particular recipe and I thought you may want to try it as well.