👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove chicken and set aside.

2. 2

   Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Return chicken to the pot. Add thyme sprigs, chopped scallions, and the whole Scotch bonnet pepper. Pour in water or chicken broth to cover the chicken.

4. 4

   Bring the liquid to a boil, then reduce heat, cover, and simmer for 45 minutes, or until chicken is tender.

5. 5

   While the chicken simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, salt, and pepper. Gradually add water, mixing until a soft dough forms. Do not overmix.

   💡 プロのコツ: The dough should be soft but not sticky. Add a little more water or flour if needed.
6. 6

   Remove the whole Scotch bonnet pepper from the pot. Taste the broth and adjust seasoning if necessary. If the broth is too thin, you can let it simmer uncovered for a few minutes to reduce slightly.

7. 7

   Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for 15-20 minutes, or until dumplings are cooked through and fluffy.

   💡 プロのコツ: Avoid lifting the lid during the first 10 minutes of cooking the dumplings to ensure they steam properly.
8. 8

   Serve the chicken and dumplings hot, ensuring each bowl has chicken pieces and several dumplings, along with plenty of broth.