👨‍🍳 Instruktioner

1. 1

   In a food processor, combine garlic, Scotch Bonnet peppers, onions, thyme, parsley, lime juice, soy sauce, vegetable oil, brown mustard, grated ginger, and salt. Pulse until a thick marinade forms.

   💡 Proffstips: Adjust Scotch Bonnet peppers to your spice preference.
2. 2

   Place chicken pieces in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

3. 3

   Preheat oven to 350°F (175°C). Remove chicken from marinade, reserving the marinade. Arrange chicken pieces in a single layer in a large baking dish or Dutch oven.

   💡 Proffstips: Ensure chicken pieces do not overlap for even cooking.
4. 4

   In a small saucepan, heat the reserved marinade over medium heat. Add the diced tomatoes, chicken broth, brown sugar, apple cider vinegar, and gravy browning sauce. Stir to combine and bring to a low simmer. Cook for about 20 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Pour the sauce over the chicken in the baking dish. Cover tightly with a lid or aluminum foil.

   💡 Proffstips: Ensure the dish is well-sealed to trap steam.
6. 6

   Bake for 1 hour, or until the chicken is cooked through and tender. If the sauce is too thick, add a little water or chicken broth.

7. 7

   Serve the stewed chicken hot, with the sauce spooned over the top. It pairs wonderfully with rice and peas or boiled green bananas.

   💡 Proffstips: Garnish with fresh parsley or chopped scallions if desired.