👨‍🍳 作り方

1. 1

   Prepare the marinade: In a large bowl, combine sliced onions, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Add chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

   💡 プロのコツ: Marinating overnight allows the flavors to meld better.
2. 2

   Sear the chicken: Remove chicken from marinade, reserving the marinade. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces until browned on all sides. Remove chicken and set aside.

   ⏱️ 8-10 minutes
3. 3

   Cook the onions: Add the reserved marinade (onions and all) to the same pot. Cook over medium heat, stirring occasionally, until the onions are softened and translucent.

   ⏱️ 10-15 minutes
4. 4

   Simmer the stew: Return the seared chicken to the pot. Add chicken stock, bay leaves, and the whole Scotch bonnet pepper. Bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender and cooked through.

   ⏱️ 30-40 minutes
5. 5

   Finish and serve: Remove the bay leaves and Scotch bonnet pepper (if desired). Adjust seasoning with salt and pepper. Garnish with fresh chopped parsley. Serve hot with rice or couscous.

   💡 プロのコツ: You can remove the Scotch bonnet pepper before serving if you prefer less heat.