Bring a little sunshine to your chilly winter with this flavourful Jamaican family favourite. Throughout February at Covenant House, we have many activities and events planned to commemorate Black History Month. To recognize Toronto’s diversity and to celebrate the varied cultures of our youth and staff, our students at our culinary arts training program, Cooking for Life, learn to prepare delicious global dishes like this one.
|Chicken, cut in pieces and skin removed||3 lbs|
|Black pepper||½ tsp|
|Large garlic cloves, minced||3 cloves|
|Scallions (white part only), chopped||2 stalks|
|Cooking oil (for frying chicken)||½ cup|
|Large onion, chopped||1 onion|
|Red pepper and green pepper, chopped||1/4 each|
|Thyme||1 sprig or 1 tsp dried|
|Jamaican-style scotch bonnet pepper sauce||1 tsp|
|Tomato ketchup||1 tbsp|
|Hot water||2 cups|
Cooking Tip: Wash the chicken and make sure to dry it with paper towel to remove any water before frying.
- Season chicken with salt, black pepper, sugar, garlic and scallions. Marinate the chicken overnight or at least one hour before frying.
- Remove skin from chicken and, on high heat, fry the chicken in cooking oil for 2-3 minutes on each side, until browned. Remove chicken from pan.
- Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
- Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.
- Add chicken to gravy. Add 1 cup of hot water, turn heat to low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.