About this recipe:Named after a friend of mine who taught me how to make the Caribbean based slow cooked dish many many years ago! Easy to prepare and can be served with long grain boiled rice or we now always have it with jacket potatoes (as in photo) for a really filling warming meal. Warning: this meal is super hot... you must like spicy meals to enjoy this; use the hot pepper sauce in moderation if you don't like too hot!
3 peppers, one of each colour - hollowed and chopped
4 large tomatoes, chopped
2 large onions, chopped
8 mushrooms, chopped
hot pepper sauce to taste
6 skinless chicken thighs
vegetable oil for frying
300g glass pot of salsa (hot or mild)
450ml (3/4 pt) chicken stock
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Method Prep:20min › Cook:6hr › Ready in:6hr20min
Prepare and chop all your peppers, tomatoes, onions and mushrooms, then chuck in the slow cooker.
Use a small amount of your hot pepper sauce and brush over the skinless chicken thighs - don't do this if you don't like your meals spicy. Brown off your chicken thighs in a frying pan with a little oil. Chuck into slow cooker.
Add all the salsa to your slow cooker and 2 teaspoons of hot pepper sauce (use less or leave out if you don't want it too spicy).
Make up chicken stock and pour into slow cooker, give it all a good stir round.
Leave on low for 6 hours, stirring only once more during cooking if you really must!
Serve with baked potatoes or over plain boiled rice and enjoy!
This is good even though I was plain lazy to brown the chicken. Used pasta sauce instead of salsa n added a tsp of dried oregano n 2 sprigs of fresh chopped rosemary...lovely!
Will make again. - 05 May 2014