👨‍🍳 作り方

1. 1

   Season the chicken pieces with all-purpose seasoning, black pepper, and salt.

   💡 プロのコツ: Ensure chicken is evenly coated.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken from the pot and set aside.

   💡 プロのコツ: Do this in batches if necessary to avoid overcrowding the pot.
3. 3

   Add the chopped onion to the pot and sauté until softened and translucent.

4. 4

   Add the minced garlic and chopped bell pepper. Cook for another 2-3 minutes until fragrant.

5. 5

   Stir in the tomato paste and cook for 1 minute.

6. 6

   Add the diced tomatoes, kidney beans, chicken broth, and the optional scotch bonnet pepper. Bring the mixture to a boil.

   💡 プロのコツ: If using scotch bonnet, handle with care and adjust quantity to your spice preference.
7. 7

   Return the browned chicken to the pot. Add the bay leaf. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.

8. 8

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot with rice.

   💡 プロのコツ: Allow the stew to rest for a few minutes before serving for flavors to meld.