- 1 whole chicken
- 2 tbsp all-purpose seasoning
- 1 tbsp curry
- 1 tsp thyme
- ½-1 cup sunflower oil
- 2½ tomatoes
- 1 red pepper
- 1½ onion
- ½ scotch bonnet
- 1 tbsp tomato paste
Preheat a large pot.
Cut a whole chicken into pieces, and then add to pot.
Chicken will produce its own water.
In a medium pot, add all-purpose seasoning, curry powder, thyme, and half of a chopped scotch bonnet. Leave mixture to boil.
Once chicken is well cooked, place in 350-degree oven to grill for 10 - 15 minutes.
Put tomatoes, onion, red pepper, and scotch bonnet in a blender and blend until smooth.
Heat oil in a separate pot.
Add the blended mixture with all-purpose seasoning, thyme, curry and tomato paste.
Bring to a boil.
Wash the rice and add to the boiling stew.
Pour in the chicken stock (created from the cooked chicken).
Add sliced (½) onion and (1) tomato.
Cover with cling wrap to steam and leave to cook on low to medium heat.
Leave to simmer.
Serve with chicken.
Garnish with onion and tomato (using only ¼ to ½ of both).