6 chicken drumsticks, with the skin intact

1 tablespoon Green Seasoning Paste

1/2 teaspoon ground coriander

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon cooking oil

1 tablespoon freshly grated garlic

1/2 of a whole onion thinly sliced

1 tomato, cubed

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

3 cups chicken broth

4 tablespoons tomato paste

1 pimento pepper. diced

1/2 of a habanero pepper, seeded, diced

2 hot banana peppers, seeded and thinly sliced OR 1 sweet pepper

juice of 1/2 a lemon

2 tablespoons of curly leaf parsley, chopped


Rinse and pat dry your chicken drumsticks. To the chicken add the green seasoning, coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Mix thoroughly.

Allow to marinate for 30 minutes.

Heat a heavy cast iron pot on the stove. Add the oil.

Start browning the chicken in batches of 3, depending on the size of you pot.

Remove and set aside.

Try to remove any big chunks left behind in the pot.

To the same pot with the oil, add in the onions. Sauté until softened.

Add in the garlic and all the peppers. Continue to sauté for about 3 minutes more.

Add In the turmeric, cumin, tomato paste, chopped tomatoes, the remaining salt and black pepper. Stir well.

Add in the chicken broth. Allow to chicken broth to start a gentle bubble. Then add back in the chicken and any juices that it released.

Cover and let this simmer for 20 minutes on medium heat.

Remove the lid and taste the sauce for seasoning. Adjust as necessary.

Once the sauce starts to thicken, remove from the heat. Add in the chopped parsley and the lemon juice.

Serve with white rice!








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