Jamaican brown chicken stew

Ingredients
16 pieces chicken, (leg, thigh, breast), skinned
1 Lemon, juice only
1/2 tsp Salt
2 tbsp all-purpose seasoning, (see Cook’s note below)
1/2 tsp coarsely ground black pepper
2 tsp chicken seasoning, or extra all-purpose seasoning
400ml vegetable oil
3 Spring onions, chopped
2 Onions, chopped
1 Scotch bonnet chilli, seeded and chopped
1 clove Garlic, chopped
1/2 red Peppers, seeded and chopped
1/2 green Peppers, seeded and chopped
knob of Butter
To serve
Basmati rice

Method

1. Rub the chicken all over with the lemon juice to remove all traces of the skin.

2. Put the chicken in a non-metallic dish and sprinkle with the salt, all-purpose seasoning, black pepper and chicken seasoning. Using your hands, rub the seasonings in to give the meat a good flavour, then leave it in the refrigerator for 30 minutes or overnight, if you have time. (Be sure to wash your hands really well after touching raw chicken and meat.)

3. Heat the oil in a large, deep flameproof casserole until really hot.

4. Remove the chicken from the seasoning, reserving the seasoning mix. Add 6-8 pieces of chicken to the oil and fry gently for about 5 minutes on each side until the chicken is browned.

5. Remove the chicken from the casserole and carefully scoop out most of the oil, leaving just a small amount in the bottom.

6. Return the chicken to the casserole and add the reserved seasoning mixture, spring onions, onions, chilli, garlic and peppers. Pour in 450ml water, add the butter, then cover and simmer for 15 minutes until the liquid is reduced to a rich gravy.

7. Serve with basmati rice