Caribbean Brown Stew chicken from Silva's Restaurant, 148 The Broadway W13 0TL, West Ealing

Equipment:

One medium saucepan with lid
One small saucepan
Sharp knife
Chopping board
Paper towel
Large plate

Ingredients:
Serves 2 as a main dish

400g of chicken legs
1/2 x red pepper
1/2 x yellow pepper
1/2 x green pepper
2 x red medium size tomatoes
5 x 5ml spoon ketchup
1 x long spring onion
1/4 x scotch bonnet
1 clove of garlic
1 spoon of brown sugar
1 x 5ml spoon of fresh thyme
1/2 x 5ml spoon of ground black pepper
1 x 5ml spoon of white vinegar
add salt to your taste


Method
1. Wash chicken legs with a spoon of white vinegar and place them on the plate cover with paper towel to drain the water. Wash the vegetables before chopping.

2. Poor oil to the smaller saucepan and heat it until 200 degrees. Carefully place chicken inside (you can do it in parts to avoid spilling) and fry for about 10 minutes until chicken gets golden and crispy. Place cooked chicken on the plate.

3. Chop your mixed peppers, spring onion, scotch bonnet, garlic and tomatoes. Place your vegetables in the larger size saucepan and add fresh thyme, ground pepper, ketchup, salt and sugar. Mix it all together and add one cup of water, let it boil. Add your chicken, cover it with a lid and lower the heat and cook for about 40 minutes.

4. Serve it with rice and enjoy it!

This week  from Let's Get Cooking we have two delicious recipes for Broccoli and Fish Parcels and New Potatoes with Fresh Herbs. Paul Dunn has kindly cooked this meal for us and has posted his feedback here:Download the recipes here

Broccoli and Fish Parcels
New Potatoes with Fresh Herbs