👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Return the browned chicken to the pot. Add the rinsed tchon tchon and the stock cube (if using). Stir well to combine.

   💡 プロのコツ: Ensure the tchon tchon is well distributed in the sauce.
6. 6

   Add enough water or chicken broth to almost cover the chicken. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Adjust seasoning with salt and pepper to taste. Serve hot with rice, fufu, or another preferred accompaniment.

   💡 プロのコツ: The sauce should be thick and rich.