Chicken and Potatoes chicken 🍗

Ingrédients

• 12 chicken wings (drums and flats)
• 1/2 teaspoon salt
• 1/2 teaspoon chicken bouillon (crushed)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 2 sprigs fresh thyme ( 1 teaspoon dried thyme)
• 4 medium russet potatoes ((or Irish potatoes))
• 2 1/2 cups water
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 small onion (chopped)
• 3-4 cloves garlic (minced)
• 2 Scotch bonnet peppers (chopped)
• 2 carrots (sliced)
• 1 green bell pepper
• 1 red bell pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chicken bouillon
• 1/2 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

Préparation

1. 1

   Place the cut and cleaned chicken wings in a large bowl(see note 1 for how to separate the wings)

2. 2

   Pat them dry to remove any excess moisture.

3. 3

   Add all the dry seasonings (salt, bouillon cube, garlic powder, pepper, paprika and onion powder).

4. 4

   Toss in some fresh thyme leaves and mix thoroughly until well combined.

5. 5

   Cover the bowl tightly to marinate in the refrigerator, preferably for 24 hours.

6. 6

   Peel the Irish or russet potatoes, cut them into even, medium sized chunks and set aside.

7. 7

   Heat a little oil in a large frying pan over low heat.

8. 8

   Add the marinated chicken wings and fry until browned on both sides.

9. 9

   Once the chicken is evenly browned, add the potatoes, 2½ cups of water and a pinch of salt.

10. 10

    Stir, cover and let it cook for 10-12 minutes.

11. 11

    Peel the carrots, slice them evenly and set aside.

12. 12

    Cut the green and red bell peppers into large chunks and set aside.

13. 13

    In a small bowl, mix cornstarch with water until smooth and set aside.

14. 14

    In a small pan, melt the butter over low heat.

15. 15

    Add chopped onions, minced garlic, and grated ginger.

16. 16

    Stir in the chopped Scotch bonnet pepper and stir-fry for about 1 minute.

17. 17

    Add the chopped carrots and bell peppers, then season with salt and a crushed bouillon cube.

18. 18

    Stir on low heat for 2-4 minutes until the vegetables are slightly soften.

19. 19

    Add the sautéed vegetables to the pot with the chicken and potatoes.

20. 20

    Mix in the cornstarch paste and stir well.

21. 21

    Cover and let it cook on low heat for 5 more minutes.

22. 22

    Serve hot and enjoy!