This dish is another staple in Jamaica. For some reason I usually always cook Jamaican on Sundays, Probably because growing up, I did not know anything about simple and quick when it came to cooking. I have learned on my own how to turn some of the dishes I grew up on into quick simple dishes. But my children who were not born in Jamaica will tell me they only want traditional Jamaican Food and no messing with it, no changing, no adding, no take aways. SO I usually save that for Sundays and usually, I have the three girls, or maybe two or one of them in the kitchen with me, they all swear they want to learn to cook traditional Jamaican Food for when they are married or have children of their own.
INGREDIENTS For Seasoning Chicken
- 1 (5lbs) whole chicken ( cut up in pieces)You can use whatever part of the chicken you choose
- 1/8 cup white vinegar ( for washing chicken)
- 1/8 Tsp salt
- 1 1/2 Tsp black pepper
- 1 1/2 Tsp garlic powder
- 1 tsp Lawry’s seasoning salt
- 1 tsp all purpose seasoning
- 1/4 Tsp grated nutmeg
- 1/2 Tsp ground all spice
- 1 tsp Jamaican browning ( or 2 Tsp low sodium soy sauce)
- 1 scotch bonnet pepper ( or 2 tbsp of the bottle scotch bonnet pepper sauce)
- OTHER INGREDIENTS
- 1/4 canola or coconut oil
- 1(14.05) oz can roasted tomatoes
- 1tbsp brown sugar
- 1/8 cup ketchup
- 2 green onions ( cut into 3)
- 1 large onion ( sliced)
- 2 tsp chopped garlic
- 1/2 red, yellow, green bell pepper sliced ( choose which 2)
- 2 tbsp butter
- 3 sprigs of fresh thyme
- 1 /14 cups of chicken broth ( water is fine )
Place cut up chicken in a large bowl covered with water, add the white vinegar, set it in the water for 2-3 minutes, then drain and rinse. Remove excess fat and skin, I remove some skin especially the ones hanging.
Season chicken with Ingredients that says for seasoning chicken. I had to use the scotch bonnet pepper sauce because it is so hard for me to find the actual pepper. ( I just decided to plant some after having my mom send me some ), So hopefully next year I will have my own scotch bonnet peppers. I seasoned with 1 tbsp of scotch bonnet pepper sauce. After you season the chicken, cover and refrigerate at least 2 hours.
In a large pan with lid, heat oil over medium high heat, brown chicken pieces, just until you have a nice golden brown color. This has to be done in batches, place brown pieces in the same bowl you had the seasoned chicken in. When done the same pan, with all the brown chicken goodness, add the butter, when the butter melts, add the garlic and onions saute about 2 minutes, then add the thyme and bell peppers, stir and saute for about 3 minutes, then add the brown sugar and stir to combine until sugar is dissolved, add the remaining 1 tbsp scotch bonnet pepper or the chop scotch bonnet pepper, add the can roasted tomatoes, stir and combine. Turn the heat down to medium low, cover and let cook together about 8 minutes, then add the chicken pieces back in, add water or chicken broth, cover and cook for 45 minutes.