Caribbean Stewed Squash with Chicken

Ingredients

For Squash

2-3 lbs squash, seeds scooped out
1 whole onion, finely sliced
3 garlic cloves, finely minced
2 wiri wiri peppers, or (1/2 habanero/scotch bonnet)
1 1/2 cup diced fresh tomatoes
4 sprigs fresh thyme leaves
1 1/2 large bouillon cube
1/4 tsp garlic powder
1/2 tsp Black pepper
1 cup water
1/4 cup diced green and red bell peppers (optional)
3 tbsp canola oil

For Chicken

2lbs chicken thighs or breast
2 tbsp green seasoning
1 tsp casareep or browning sauce
Dash salt
Dash black pepper
Dash paprika
1 tbsp oil for marinade
1 tbsp oil for cooking

Method

Clean and chop chicken into small pieces. Season with green seasoning and remaining ingredients and let marinate.

Prep squash. Chop stems and bottom off each squash. Slice in half and scoop out seeds.

Chop squash into quarters then peel skin off. Dice squash into small pieces. Set aside.

Slice onions, garlic, tomatoes, red and green peppers if using.

Heat oil in a wide-bottom pot. Add onions, garlic, wiri wiri pepper, and tomatoes. Let saute until tomatoes are soft.

Add squash to pot with remaining seasonings, herbs, and water. Add green and red pepper here if using. Let squash cook on medium low heat until soft and most liquid has evaporated.

Heat oil in a frying pan for chicken. Saute chicken until cooked through. When squash is completely cooked, add chicken. Stir to combine.

Carribean
Source
Alica's Pepperpot
Source URL
alicaspepperpot.com