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Jamaican green seasoning recipe

Jamaican brown stew chicken with Macaroni

brown stew chicken with foot

Jamaican brown stew chicken with chicken foot (feet) and macaroni

1 lb. chicken, cut into bite-size, skin removed, wash with vinegar and water. Drain
1 lb. chicken foot, nails removed, washed, drained
1 tsp. chili powder
1 tsp. ground black pepper
1 tsp. paprika
1 tsp. all purpose
1 tsp. chicken season
1 tsp. soya sauce
1 tsp. food browning
Salt to taste
1 stalk scallion
1 small onion
1 small hot pepper
2 cloves garlic
1 handful macaroni
2 cups water



Heat oil in a Dutch pot on medium heat. Put  chicken pieces and foot  into the pot quickly and stir. Cover pot (do not add any water) and allow chicken to develop the brown colour.

In the meantime, Add the onion, scallion, hot and sweet peppers, garlic, thyme and 1 cup of cup in a chopper or blender. Puree the herbs until well combined. Cover and set aside

When the liquid reduces and the chicken starts to fry, turn them, wait 2 minutes then turn them again. By now, the chicken should develop  its brown colour.At this point, drain oil from the  pot, if you want. Add the pureed herb mixture, and macaroni . Cover pot and cook over high heat.

Taste and add more salt if needed, add the ketchup (optional). Continue to simmer until gravy thickens. Remove from heat



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