PEPPERED CHICKEN

LETS GET STARTED 

Wash chicken parts well to get rid of all the slimy stuff, I also trim off most of the fat from the chicken most times to prevent having a puddle of oil at the end of the cook. Boil chicken with ginger paste, garlic paste, white pepper and oregano. Season with stock cubes. Peel an onion and just drop it in the pot, this makes it easier to separate the onion from the chicken parts. Allow to simmer and keep stirring gently. Just as you notice the water produced by the chicken has fully evaporated add a cup of water and cover to boil for another 5 mins. Heat oil in a pan and meanwhile dry the chicken in a colander. Fry chicken parts lightly just until they are golden brown on each side. keep this aside. In a blender pulse red peppers and scotch bonnet. Simmer this paste down in a sauce pan to get rid of the excess water. Add some oil and fry the mixture. Just when you notice the oil separating from the peppers season with salt, red pepper powder and garlic powder. Then add a tablespoon of sriracha sauce. Add chicken to the sauce pan and cook down on low heat. Mince green pepper and add just before you are about to serve.