👨‍🍳 조리법

1. 1

   Wash the chicken pieces. In a mortar and pestle or electric chopper, finely mince the garlic, green onion, bell pepper, and vegetarian pepper. Add salt and pepper to taste. Make incisions on each piece of chicken and generously rub the mixture all over the chicken.

   💡 전문가 팁: Marinating the chicken beforehand enhances the flavor.
2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.

3. 3

   In the same pot, add the chopped onions and sauté until translucent. Add the minced garlic, bell peppers, and vegetarian pepper mixture, and sauté for another 2-3 minutes.

4. 4

   Add the diced tomatoes and tomato paste to the pot. Stir well and let it simmer for about 5 minutes, allowing the flavors to meld.

5. 5

   Stir in the curry powder and bay leaf. Return the browned chicken pieces to the pot. Add the carrots, potatoes, sweet potato, cabbage, and eggplant. Pour in the chicken broth, ensuring the ingredients are mostly submerged.

   💡 전문가 팁: You can add other vegetables like zucchini or okra as well.
6. 6

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the chicken is tender and the vegetables are cooked through. Stir occasionally.

   💡 전문가 팁: If using Scotch bonnet, add it whole during this simmering stage for a mild heat, or finely chop it for more spice.
7. 7

   Season the stew with salt and pepper to taste. If the sauce is too thin, you can simmer uncovered for the last 10-15 minutes to thicken it.

8. 8

   While the stew is simmering, cook the white rice according to package instructions. Serve the Thiou Guinar hot over the cooked rice.

   💡 전문가 팁: Garnish with fresh parsley if desired.