Brown Stew Chicken

Method

Pat the chicken pieces dry and season with salt and pepper, then coat lightly in flour. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the chicken pieces on all sides until golden, working in batches if necessary, then set aside. In the same pot, fry the onions and garlic until softened, then stir in the tomato puree and cook for 2 minutes until caramelised and fragrant. Return the chicken to the pot, add the stock, thyme, whole Scotch bonnet pepper, and spring onions, then bring to a simmer and cook covered for 20 minutes. Add the potatoes and carrots, then continue simmering uncovered for a further 25-30 minutes until the chicken is tender and the vegetables are cooked through. Remove the Scotch bonnet pepper carefully without breaking it, taste and adjust seasoning, then serve hot with rice or boiled dumplings.