Ingredients
1 kg chicken
600 gms tomatoes
750 gms red bell pepper
250 gms green bell pepper
350 gms white onion
2 garlic cloves
2 habanero peppers
150 gms tomato paste
2 cups chicken stock
Salt to taste
1 tsp black pepper
400 ml olive oil
Method
First, cut the chicken into pieces and marinate them with salt, black pepper, and chicken stock. In a food processor, coarsely blend red, green, and habanero peppers, along with half of the chopped onions and 100 ml of olive oil.
Next, pan-fry the chicken over a medium flame using the remaining oil until it's cooked and golden brown. Then, set aside the chicken.
Use the same pan to fry the remaining chopped onion and garlic until they are translucent. Add tomato paste and simmer for five minutes.
After that, add the blended pepper mixture to the pan and simmer for a further 5 minutes.
Finally, add the fried chicken to the sauce and simmer for another five minutes. Serve hot with white rice or boiled plantain.
Note:
Ensure the chicken reaches an internal temperature of 165F (73.8°C). Be careful not to overcook it.
For chicken stock, you can use store bought chicken stock cubes.
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