Jamaican Chicken Stew

• 2 tsp All Purpose Seasoning
• 2 tbsp Chicken Seasoning
• 1/2 tbsp Black Ground Pepper
• 1/2 tsp Salt
• 8 Chicken Drumsticks (skinned)
• 8 Chicken Thighs (skinned)
• 1 Lemon
• 1 Green Pepper (finely chopped)
• 500 ml vegetable oil
• 2 Scotch Bonnet Chillies (chopped with seeds left in)
• 4 Spring Onions (finely chopped)
• 2 Onions (finely chopped)
• 1 Sweet Red Pepper (finely chopped)
• 2 clove Garlic (chopped)
• 2 tbsp Butter

1. Cut Lemon in half and squeeze over chicken and rub in to smooth chicken....... then add all purpose seasononing, chicken seasoning, pepper and salt and massage into chicken and leave this over night in refridgerator if possible, if not as long as you can
2. Heat oil in deep pan, then turn heat down and fry chicken 6 mins then turn each piece over and do the same (6 mins again)
3. when chicken is cooked, remove chicken and MOST of the oil, leaving a little bit at the bottom of the pan...
4. Re-introduce chicken to the pan and add all veg that had been cut up... peppers, onions, spring onions, scotch bonnets, garlic
5. add about a pint of water (580ml) and a dollop of butter and give a good stir.
6. bring to the boil then reduce heat to simmer and leave for around 45 mins
7. Serve with rice!

chicken seasoning, black ground pepper, salt, chicken, chicken, lemon, green pepper, scotch, spring onions, onions, sweet red pepper, clove garlic, butter

Taken from cookpad.com/us/recipes/331149-jamaican-chicken-stew (may not work)