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Jamaican Brown Chicken Stew
Rub the chicken with lemon. Place chicken in a ziplock bag and season with Ta’s Spice, 2 tbsp of the green onion paste, salt, and pepper. Rub in the seasonings. refrigerate for 30 minutes, or overnight. heat oil in a deep pan. Heat over light flame Place 4-5 pieces of chicken. Fry for five minutes or until brown. Repeat with the rest of the chicken pieces. remove the extra oil from the pan. . . .
Prep Time: 00:00
Cook Time: 00:00
8 - 10 pieces chicken
2 tbsp. ta’s original spice
1 scotch bonnet pepper, with the seeds removed.
1/2 red pepper chopped
1/2 green pepper chopped
1 juice of lime
1 tsp sea salt
2 tbsp tomato paste
2 cups chicken stock
green onion paste
5 garlic cloves
1 medium onion
1/4 cup of oil
combine, oil, garlic, shallot, scallion, onion, in blender.
blend ingredients until smooth. use this blend to marinade meats.
1Rub the chicken with lemon.
2Place chicken in a ziplock bag and season with Ta’s Spice, 2 tbsp of the green onion paste, salt, and pepper. Rub in the seasonings. refrigerate for 30 minutes, or overnight.
3heat oil in a deep pan. Heat over light flame
4Place 4-5 pieces of chicken. Fry for five minutes or until brown.
5Repeat with the rest of the chicken pieces.
6remove the extra oil from the pan. Leave two teaspoons of oil in the pan.
7Add 2 tbsp of the green onion paste, scotch bonnet pepper, red and green peppers, tomato paste. Stir well. Add 2 cups chicken stock. Cook for 15 minutes on low heat, covered until you obtain a thick gravy and the chicken is cooked all the way through.
8Serve over rice.
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