Another fiery goodness coming your way.  As you can tell, I love really spicy and seasoned foods. I made this in two parts, first the chicken then the sauce.

Here’s how I made this but first let me tell you what’s in it:

  • 4 lbs of Lemon Rinsed Organic Chicken Drumsticks
  • 1 Large Onion – Sliced
  • 2 Garlic Cloves – Minced
  • 2 Tablespoons of Sea Salt
  • 1 Teaspoon of Ground Oregano
  • 1 Teaspoons of Turmeric
  • 2 Teaspoons of Parsley
  • 1 Tablespoon of Cayenne Pepper
  • 4 Scotch Bonnet Peppers (Yes, 4)
  • 1 Red Bell Pepper (Sweet)
  • 4 Fresh Plum Tomatoes
  • 2 Tablespoons of Tomato Paste (This helps thicken the sauce)
  • 1/3 Cup of Vegetable Oil
  • 3 Sweet Peppers (Red)

How To Make:

  • Add rinsed Chicken to a medium size pot with 4 Cups of Water, add half of the sliced Onions, Garlic Cloves, 1 Tablespoon of Sea Salt, Oregano, Turmeric,  1 Teaspoon of Parsley, and Cayenne Pepper. Cook for 15 Minutes.
  • While the Chicken is cooking, blend Peppers, Tomatoes, and Paste with 1 Cup of Water in a blender, then set aside.
  • After the Chicken has cooked for 20 minutes, drain the chicken for excess broth and place Chicken in oven baking pan. Then using my cuisinart toaster oven/air fryer, air fry for 10 minutes with the temperature set at 350°F- I air fry to harden the chicken a bit because cooking it makes it super soft.
  • While the Chicken is air frying, make sauce by adding Vegetable Oil to a large saucepan under high heat and let it get really hot. Add the remaining half of the sliced onion and sweet peppers – turn the heat down to medium, then stir in the blended pepper sauce and add 1 Tablespoon of Sea Salt and 1 Teaspoon of Parsley and let it simmer. Then set aside.
  • Remove Chicken from the air fryer and add each Chicken Drumstick to the pepper sauce, then take the sauced chicken back out and place in a oven pan and bake for 5 minutes.
  • Garnish, Serve and Enjoy !!!!

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