3lbs(1.3 kg) Chicken, cut in pieces and skin removed
Cooking Tip: Rinse the chicken and make sure to dry it with a paper towel to remove any water before seasoning it.
Season Chicken:
2tsp10 mL Salt
½tsp(2 mL) Black pepper
2tsp(10 mL) Sugar
3Large cloves garlic, chopped large
2stalks escallion or green onion (white part only), chopped large
Gravy Ingredients
½Cup(125 mL) Cooking oil (for frying chicken)
11 Large onion chopped
¼ each Red and Green bell pepper chopped
1Sprig of fresh thyme or 1 tsp dried
1tsp(5 mL) Hot Pepper sauce (check out the best hot pepper sauce)
1Tbsp 1 Tbsp (15 mL) Tomato ketchup
1½ to 2 cups (375 to 500 mL) Hot water
1tsp(5 mL) Salt (to taste)
Cooking Tip: Before frying the chicken remove all pieces of garlic and escallion in the seasoning before frying the chicken or they will burn and make the gravy bitter
Instructions
Season chicken with salt, black pepper, sugar, garlic and escallion (green onion). Marinate the chicken overnight or for at least one hour before frying.
Remove escallion and garlic from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
Remove half the remaining cooking oil from the pan then fry chopped onion 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 (5 mL) of salt, if needed; let simmer for 5 minutes.
Add chicken to gravy. Add ½ (125 mL) to 1 cup (250 ml) of hot water and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.
**If the gravy is still watery after 30 minutes, remove the chicken and let the gravy simmer on Medium until it thickens. Then put the chicken back in the pan, spoon the gravy over it and simmer for a few minutes to warm through.
Notes
Serving Suggestion: Serve chicken with steamed rice and vegetables or a green salad, and fried plantains.