Pot Roasted Chicken Jamaica Stlye Recipe
Ingredients
| 1 roasting chicken (about 4 pounds) | ||
| Butter/Margarine | 2 Tablespoon | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Celery | 3/4 Cup (16 tbs), sliced | |
| Onion | 1 Medium, chopped | |
| Garlic salt | 1/2 Teaspoon | |
| Red peppers | 2 To taste, crushed | |
| Vinegar | 1 Tablespoon | |
| Ground allspice | 1/4 Teaspoon | |
| Green olives | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1 Medium, sliced | |
| Cornstarch | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown chicken on all sides in the butter in heavy kettle.
Put chicken on rack in kettle.
Add next 7 ingredients, cover, and simmer for 1 1/2 hours, or until chicken is tender.
Add olives and green pepper; cook for 10 minutes longer.
Remove chicken to a hot platter and thicken liquid in kettle with cornstarch blended with a little cold water.
Season to taste with salt and pepper; pour over chicken.
Put chicken on rack in kettle.
Add next 7 ingredients, cover, and simmer for 1 1/2 hours, or until chicken is tender.
Add olives and green pepper; cook for 10 minutes longer.
Remove chicken to a hot platter and thicken liquid in kettle with cornstarch blended with a little cold water.
Season to taste with salt and pepper; pour over chicken.
Chef
