This Jamaican style chicken recipe is inspired by the fruity lingering heat of the Scotch Bonnet pepper, the native chilli of the Caribbean, it has an equally delicious fiery pickle accompaniment. We used Walkerswood Hot Jamaican Scotch Bonnet Pepper Sauce but an earthy habanero sauce would also work as well.
See below for more hot sauce recommendations
1 tsp thyme, chopped
½ tsp all spice, ground
1 clove garlic, minced
2 tbs coconut oil
½ tsp black pepper
½ tsp salt
zest of one lime
3 tbs hot sauce
2 chicken supremes
1 carrot, julienned
1/2 red capsicum, sliced
½ red onion, slices
1 tsp hot sauce
5 All spice berries, whole
3 sprigs thyme, whole
¼ cup red wine vinegar
2 tbs sugar
Chicken
Pickles
Serve chicken and pickles with rice or coconut rice and beans. Garnish with shallot or thyme
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