Jamaican Brown Stew Chicken Wings/Donovan Campbell

WSVN — As our special Bite series continues tonight, it’s a slam dunk in the kitchen with Donovan Campbell. Jamaican chicken is on the menu as we grab a bite with Belkys.

The Chef: Donovan Campbell
The Dish: Jamaican Brown Stew Chicken Wings

10 chicken wings
2 tsp. Complete Seasoning (or to taste)
1 packet Sazón Goya
1 teaspoon pimentos or 1 teaspoon allspice
2 cloves chopped garlic (or more to taste)
1 large tomato, chopped
4 scallions, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 green pepper, chopped
1 red pepper, chopped
1 hot pepper, chopped (scotch bonnet)
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 tablespoons soy sauce
dash of ketchup

Method of Preparation:

– Put chicken wings in a pan and sprinkle on Complete Seasoning, Sazón Goya and black pepper. Blend well.

– Put olive oil in a pan and get it hot. Add the chicken and simmer for about 15 minutes. While that’s on the stove, chop the tomatoes, onions, tomatoes, green peppers, red peppers and scallions.

– Check the chicken wings, turning them in the pan to cook evenly. When they’re almost done, drain the oil into a container. Be careful and don’t burn yourself! Save a little of the oil, and go back to the stove and add the chopped veggies and the chopped scotch bonnet. Add chopped garlic, pimentos, soy sauce and ketchup. Stir well, then cover the pan and simmer another 10 minutes or so.

To Plate:
Donovan plates with rice and pigeon peas, then adds the chicken. He serves it up with a side of plantains.

Serving suggestion: Jamaican Rum Punch

Serves: 2