Ingredients:
1 cup diced yellow onion
A red and yellow bell pepper
1 bunch of scallions chopped
4 garlic cloves minced
2 tsp packed dark brown sugar
1 tsp browning sauce
2 sprigs fresh thyme chopped
1/2 tsp sweet paprika
1/4 tsp ground ginger
1/4 tsp chilli powder
Pimento
salt and black pepper
Freshly ground black pepper
8 pieces of chicken drumsticks
3 tbsp canola or vegetable oil
4 cups low sodium chicken stock
1/2 cup ripe tomato chopped
1/2 cup ketchup
1/2 tsp ground allspice
Method:
In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chilli powder, 1 teaspoon salt and ½ teaspoon pepper and pimento. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.
Chop up a whole onion and yellow and red bell peppers
Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve marinade.
Heat the oil and add sugar in a large heavy-bottomed pot or dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.
Once all chicken pieces are golden brown, take the chicken out, rest it to the side, stir in the stock, reserved marinade, peppers, onions, ketchup, allspice and 1 scotch bonnet, sweat out the peppers until cooked then add the chicken back into the pot add 250ml of water.
Cover the pot and bring the mixture to a boil, about 10 minutes. Remove the lid and reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half, about 45 minutes. Season with salt and pepper to taste.
Serve with rice or rice and peas
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