👨‍🍳 作り方

1. 1

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

2. 2

   In the same pot, add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic, bell peppers, and scotch bonnet pepper (if using), and cook for another 3-5 minutes until fragrant.

3. 3

   Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.

4. 4

   Return the browned chicken to the pot. Add the chopped thyme and parsley. Pour in the chicken broth, ensuring the chicken is mostly submerged. If using, stir in the bitter chocolate or coffee.

   💡 プロのコツ: The chocolate/coffee adds a unique depth of flavor, not sweetness.
5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour and 15 minutes, or until the chicken is very tender and the sauce has thickened.

   💡 プロのコツ: Stir occasionally to prevent sticking.
6. 6

   Taste and adjust seasoning with salt and pepper as needed. Serve hot.

   💡 プロのコツ: Often served with rice, plantains, or bread.