Ingredients
Scale
- 4 chicken pieces (legs or thighs)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 carrot, sliced
- 2-3 sprigs of thyme
- 1 teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1-2 scotch bonnet peppers (optional)
- Rice and peas for serving
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Season the chicken pieces with salt, pepper, allspice, and thyme.
- Brown the chicken on all sides in the pot, then remove and set aside.
- In the same pot, add onion, garlic, bell pepper, and carrot. Sauté until softened.
- Stir in the chicken broth, soy sauce, tomato paste, and scotch bonnet peppers.
- Return the chicken to the pot, cover, and simmer for about 30-40 minutes or until the chicken is tender.
- Serve hot with rice and peas.
Notes
Marinate the chicken overnight for enhanced flavor. Adjust the scotch bonnet peppers for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg