LEFTOVER CHICKEN CORN COOKUP

Chop a small piece of scotch bonnet pepper and ginger.

Measure out 1/4 teaspoon sea salt and black pepper.

Measure 1/2 to 1 teaspoon each of dried basil and parsley.

Chop a small piece of onion and mash two garlic cloves.

Measure out 3 pimento seeds and set aside.

Take 2 cups of leftover chicken and chop it into 1 to 2 inch chunks.

Put the chopped chicken into a small bowl and set aside.

Heat a saucepan or stewing pot on medium-low (gauge on 4).

Add 1 tablespoon of coconut oil to the dry pan and allow it to heat for 30 seconds to 1 minute.

Add the diced onions to the oil and sauté until golden brown, about 30 seconds.

Add the chopped scallion and mashed garlic to the pan and sauté for another 30 seconds to 1 minute.

Add the leftover chicken chunks to the pan and stir well.

Add the herbs, salt, pepper, pimento berries, ginger, and corn kernels to the pan and stir thoroughly.

Measure and add 1 teaspoon of flavored cooking wine, stirring it in.

If desired, add 2 to 4 tablespoons of water, but it's not necessary.

Cover the pan properly and reduce the heat to low, allowing the dish to simmer for 10 minutes.

After 10 minutes, stir the mixture and let it cook for an additional 2 minutes.

Remove the scotch bonnet pepper from the pan and add 1 tablespoon of ketchup, stirring it in.

Allow the mixture to cook for a few more minutes on very low heat to build a little gravy.

Turn off the stove and cover the pan with the lid.

Let the dish sit for a moment before serving it on a plate of rice.

Equipment Needed

Spice Level:

Dietary

Allergens