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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the wings at the joints so you have 3 pieces, or simply use drumsticks. You can skin the chicken if you want to, we never do. Cut the bell peppers and onions in strips. Peel the garlic and mash it up. | 2. Put some oil, butter or even pam in a medium hot skillet(a large and deep skillet!) Add the chicken and cook until the chicken seems to get done some. | 3. Add the onions, garlic and bell peppers and stir-fry the whole lot for a while to add some color to the vegetables. | 4. Cut the stewed tomatoes in smaller bits and add to the dish along with the tomato paste, fill the empty cans with water and add also. Add some sambal (1 teaspoon in our version) or hot sauce. Add stock cubes (one or two is usually enough, again, this is something to do to taste). | 5. Let the whole thing simmer for about 15 minutes, which gives you time to cook some rice with it ;). | 6. Taste, add salt and sambal if needed. add a pinch of sugar if the tomatoes taste a bit tangy. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	2	lbs		1732.7249	0.0	158.939	116.5734
butter				-	-	-	-
green bell pepper	1 -2			-	-	-	-
onion	1 -2			0.0	0.0	0.0	0.0
tomato	14	ounces	stewed	91.2854	20.2415	4.7627	0.7938
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
garlic				-	-	-	-
sambal oelek				-	-	-	-
bouillon cube				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.