👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt, black pepper, and optional bouillon cube. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, then set aside.

2. 2

   In the same pot, add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic, chopped tomatoes, tomato paste, and chopped habanero pepper. Stir well and cook for about 10 minutes, stirring occasionally, until the tomatoes have broken down and the mixture thickens.

4. 4

   Return the browned chicken to the pot. Add the water (or chicken broth) and the remaining bouillon cube (if using salt, add it here). Stir to combine.

5. 5

   Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

6. 6

   If using mixed vegetables and macaroni, add them to the pot during the last 15 minutes of cooking. Stir well and continue to simmer until the vegetables are tender and the macaroni is cooked.

7. 7

   Taste and adjust seasoning with salt and pepper as needed. Serve hot, typically with white rice.