1. Chop up a whole chicken (see video tutorial: https://youtu.be/aebSWRwFGoc) 

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2. Season chicken with some season all to taste then add the sliced onion. 

 

 

 3. Add 4 tbsp of olive oil then cook in the oven at 180 degrees Celsius for 70 minutes or until cooked to your liking.

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4.Let the chicken cook in the oven for at least 20 minutes then begin to make your stew

 

 

5. To a saucepan, add 3 tbsp of olive oil on medium heat 

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6. Add in the chopped onions, garlic and scotch bonnets. Stir well and cook for 3 minutes or until the onions turn translucent 

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7. Add in the tomato puree,  plum tomatoes and a full circle of salt.

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8. Add in the carrots and stir well. Place a lid half on the saucepan and cook the stew for 30 minutes on medium heat (stir every 5 minutes)

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9. Add in the cooked chicken and stir well.

 

10. Add in  3-4 tbsp of chicken stock formed in the dish you baked your chicken in (this will add a lot of flavour to your stew.)

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11. Cook your stew for a further 10 minutes and then serve with rice. 

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TIP: If your stew begins to dry, reduce the heat then add extra olive oil