Ingredients

• 3 pounds chicken (drum sticks preferred)
• 1 scallion chopped
• 1 onion diced
• 3 cloves garlic diced
• 1 teaspoon ketchup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon grated ginger
• 3 sprigs thyme
• 3 drops Worcestershire sauce
• 1 small tomato chopped
• 1/4 Scotch bonnet pepper
• 2 cups water
• 1 can red kidney beans rinsed and drained
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil

Directions

• Wash and season the chicken with all the spices, ketchup, and Worcestershire sauce.
• Allow this to marinate for about two hours.
• Remember to wash your hands with soap and water after handling the scotch bonnet pepper and don’t include any of the seeds if you’re concerned about the raw heat.
• Heat the oil in a deep pan on medium-high heat, then add the sugar and stir well.
• As the sugar melts it will go liquid, then frothy and start changing color.
• When the sugar reaches a rich amber color, then start adding the pieces of seasoned chicken to the pot.
• Mix as you add the chicken to the pot to coat the chicken pieces with the sugar-caramel.
• Place the lid on the pot, bring to a boil, and then reduce to a simmer for 5-8 minutes.
• Remove the lid and turn up the heat to burn off any liquid.
• With all the liquid gone from the pot, add the water and top with the beans, then bring to a boil.
• Cover and simmer for 20 minutes until the chicken is fully cooked.
• After 20 minutes or so, taste for salt and adjust accordingly and if you find that the gravy is a bit ‘thin’ turn up the heat (lid off) and reduce to the consistency you like.
• Enjoy!

#maindish #soup

Recipe submitted by Peace Corps Volunteer Christine Milton, Eastern Caribbean