Ingredients
The following ingredients have 4 Servings
- 1/4 cup olive oil
- 1 3-4 lbs chicken, cut into parts (or 3-4 lbs of your preferred parts)
- salt to taste
- 1 pinch freshly ground black pepper, plus more later
- 1 pinch allspice, plus more later
- 1 cup AP flour
- 1 large onions (finely chopped)
- 1 large sweet bell pepper (finely chopped)
- 5 garlic cloves (minced)
- 2 inch piece of ginger (peeled and minced)
- 1/2 jalapeno with seeds OR 2 jalapenos (seeds and membranes scraped out and each split in half (for jalapeno flavor with less heat))
- 1/4 t allspice
- 1 cup white wine
- 2 cups chicken stock–optional and I did not use
- 3 T Worcestershire sauce
- 3 T soy sauce
- 2 T ketchup
- 1/4 cup chopped scallions
- 1 T chopped cilantro
- 1 T chopped flat leaf parsley
- 1 t chopped fresh thyme
- dark brown sugar to taste
Instruction
- Whisk the pinches of black pepper, allspice and cayenne pepper into the flour, plus a pinch of salt. Dry the chicken pieces and then dredge them in the seasoned flour.
- Meanwhile, heat a large dutch oven or heavy pot over medium heat. Pour the olive oil in and heat it to shimmering. Fry the floured chicken, 2-3 pieces at a time, about 5 minutes per side. Remove the chicken to a plate. When you are done, pour off about half of the oil.
- Add the onions, peppers and garlic to the pot and cook until translucent, about 5 minutes.
- Stir in the ginger, jalapeno and allspice and cook another minute or 2. Add the wine and bring to a boil. Reduce the liquid by half.
- Add the Worcestershire sauce, soy sauce and ketchup (and stock if using) and bring to a boil. Return the chicken to the pot and cover tightly. Reduce to low heat and maintain a simmer for 30-40 minutes, until the chicken is cooked through (40 minutes for me).
- Stir in the scallions and fresh herbs. Add dark brown sugar to taste–I used 1 tablespoon.
- Serve with rice and peas (see comments above).
