Ginger Stewed Chicken with String Beans

Clean the Chicken (3 lb), remove any fat and skin, then cut into 1-inch pieces.

In a large bowl, place the chicken with Salt (3/4 tsp) and Ground Black Pepper (1/4 tsp), then add Onion (1/2), Green Caribbean Seasoning (1 Tbsp), Ketchup (1 Tbsp), Worcestershire Sauce (1 tsp), Scotch Bonnet Pepper (1/2), and Fresh Ginger (1 1/2 in). Mix well and set aside to marinate for 1 hour.

Heat the Vegetable Oil (1 tsp) on a high heat in a heavy pan. Then add the Brown Sugar (1 Tbsp) and using a dry spoon, move it a around. It will start to melt, go frothy, then amber in color. Immediately add the seasoned chicken along with all the spices and seasonings to the pot. Mix well to coat the chicken pieces with the caramelized sugar.

Turn the heat down to medium, place a lid on the pot and cook for about 5-8 minutes. It will spring a lot of natural juices.

Crank up the heat, remove the lid and burn off all the liquid. After about 4-6 minutes you should see the oil we started with at the bottom of the pot. Add the Green Beans (4 cups) to the pot and stir well.

Swish the Water (1 cup) in the same bowl you marinated the chicken to pick up any remaining marinade, then pour it into the pot with the chicken and beans. Bring this up to a boil, then reduce to simmer. The goal is to fully cook the chicken and beans, about 15 minutes.

After about 15 minutes, this should be ready. However, you must personalize this a bit. Taste for salt and adjust and there will be a bit of gravy on the bottom of the pot. You may evaporate that completely with the lid off or leave it to pour over your rice. This is where you add the Grape Tomatoes (6) to the pot so as to not over-cook them.

Serve hot. The perfect combo for this, besides hot Sada Roti, is hot rice. Steamed, boiled or done in your favorite way. Enjoy!