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1 medium onion
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1 bell pepper
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4 scallions
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6 cloves garlic
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1 Tb brown sugar
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1 tsp smoked paprika
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1/2 tsp allspice
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1/2 tsp ground ginger
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1 tsp salt
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1 tsp pepper
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2 lbs chicken (~8-10 thighs)
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3 tsp browning sauce
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3 Tb oil
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2 carrots
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1 can tomato sauce
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2 tsp thyme
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2 bay leaves
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1 scotch bonnet pepper (not chopped)
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3 cups chicken broth
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Chop & brown chicken. Remove from pan & set aside.
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Saute onions, scallions, & pepper until tender.
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Add spices. Cook 1-2 minutes, then add chicken again.
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If desired, deglaze with 1/3 cup white wine.
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Add browning sauce, tomato sauce, & chicken broth. Cover & simmer 30-60 min.
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Serve over rice (or rice & beans).