• Prep 20 min
  • Cook 45 min
  • Makes 6 to 7

Ingredients

  • 3.5 lbs of chicken (cubed)
  • 3 tablespoons of green seasoning
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon of oil
  • 3 tablespoons of brown sugar / browning
  • 1 cup of broth
  • 1 teaspoon of pepper sauce
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped carrots and bell peppers

Method

  1. Season the chicken and leave it to marinate
  2. Cook the brown sugar or browning in hot oil
  3. Add the chicken and let it brown
  4. Cook until the water dries up
  5. Add the vegetables, pepper and broth
  6. Cook on medium until tender

How do you get the browning right?

The sugar goes into hot oil and darkens. When it reaches deep mahogany you have about thirty seconds to get the chicken in. Too early and the stew tastes sweet, too late and the burnt sugar turns the pot bitter.

Once the chicken is in it takes the colour, not the sweetness. Let the water it throws off cook away before the broth goes in, or the gravy stays thin.

How long does it take?

Allow five minutes for the sugar and the sear, ten minutes to cook the liquid down, then twenty minutes covered and ten uncovered. That is forty-five minutes at the stove, on top of two hours to overnight in the marinade.

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