Pollo giamaicano in umido con salsa ricca

Ingredienti

• 2 lbs Chicken Pieces (3 thighs and 3 drumsticks, cut into smaller pieces)
• 1 whole lime (juiced)
• 1 tsp Browning Sauce
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 2 tsp Paprika
• 1/2 tsp Ground Sage
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 5 whole All Spice Berries
• 1 medium Red Onion (sliced thinly)
• 1 Bell pepper (sliced thinly)
• 6 cloves Garlic (grated)
• 1 inch Fresh Ginger (grated)
• 1 whole Scotch Bonnet Pepper
• 3 sprigs Thyme
• 1/2 cup Green onions (diced white and green parts)
• 1 stick Butter
• 1/2 cup Ketchup
• 1 cup Chicken Stock
• 1 tbsp Hot Sauce

Preparazione

1. 1

   --- Season the Chicken ---

2. 2

   Wash the chicken thoroughly with water and lime juice.

3. 3

   Mix the spices together in a small bowl. Season the chicken pieces generously.

4. 4

   Place the chicken in a large bowl. Add browning sauce and mix in well.

5. 5

   --- Marinate the Chicken ---

6. 6

   Grate the garlic and ginger directly onto the chicken. Add the sliced vegetables, thyme sprigs, and all spice berries. Mix well with your hands. Place the chicken plus marinade in a large ziplock bag then let the chicken marinate overnight.

7. 7

   --- Brown the Chicken ---

8. 8

   Separate the chicken from the vegetables, removing as many garlic and ginger pieces as possible.

9. 9

   Heat large skillet over medium heat. Add oil and brown the chicken on top and bottom about 3 minutes per side. Remove the chicken and set aside.

10. 10

    Add the the marinade mix plus the scotch bonnet chili to the skillet and saute 2-3 minutes. Add a pinch or two of the spice seasoning mix.

11. 11

    Add the stock and deglaze the pan scraping up all the crispy stuff on the bottom of the pan. Add the butter, ketchup, and hot sauce then mix well.

12. 12

    Add the chicken pieces back to the pan. Cover and simmer 30-45 minutes.

13. 13

    Add Cup of stock, butter,1/2 cup ketchup, and tbsp hot sauce.

14. 14

    Remove the chicken, increase the heat, and reduce the sauce. Serve the chicken over rice topped with the sauce.