How to make it

  • The night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. Cover and refrigerate overnight.
  • Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
  • Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
  • The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
  • Broil for 4 minutes, stir and return to broiler for 4 more minutes.
  • Set oven to 350F.
  • Heat oil in a large pot over medium-low heat.
  • Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
  • Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
  • Pour sauteed mixture over chicken and stir to incorporate.
  • Cover roasting pan and bake for 5 hours.
  • After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.

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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 115.5
    Total Fat: 1.9 g
    Cholesterol: 18.5 mg
    Sodium: 359.6 mg
    Total Carbs: 17.5 g
    Dietary Fiber: 2.2 g
    Protein: 7.8 g
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