Mountain Chicken

Ingredients

1 kg (2.2 lbs) mountain chicken (also known as frog legs) or chicken legs if mountain chicken is unavailable
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon ginger, minced
2 large tomatoes, chopped
1 bell pepper, chopped
1 tablespoon fresh thyme leaves
1 teaspoon allspice (pimento)
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1-2 Scotch bonnet peppers (or habanero), chopped (adjust to taste)
2 tablespoons tomato paste
1 cup water (or as needed)
Fresh parsley or cilantro for garnish

Instructions

Prepare the Mountain Chicken

If using mountain chicken, clean and prepare it by removing any skin and bones. If using chicken legs, ensure they are properly cleaned.

Brown the Meat

Heat the vegetable oil in a large pot or skillet over medium-high heat. Add the mountain chicken or chicken legs and brown on all sides. Remove from the pot and set aside.

Sauté Aromatics

In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onions are translucent and fragrant.

Add Vegetables and Seasonings

Add the chopped tomatoes, bell pepper, fresh thyme, allspice, paprika, ground black pepper, and salt to the pot. Cook for a few minutes until the vegetables start to soften.

Add Meat Back In

Return the browned mountain chicken or chicken legs to the pot. Stir to combine with the vegetables and seasonings.

Add Liquids

Pour in the chicken broth, soy sauce, Worcestershire sauce, and water. Stir to combine and bring to a boil.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the meat is tender and fully cooked. Stir occasionally and add more water if needed.

Season and Serve

Adjust salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.