A little Mexi/Jamaican Meal

I haven’t been to Jamaica. There’s my disclaimer. But, I love a restaurant in the city called Patio. I was craving those flavors but didn’t want jerk chicken. I wanted stewed chicken. So, I made this up.

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Stewed Cumin Chicken with onions and tomatoes

* 2 whole chicken legs (thigh and drumstick)
* 1 red onion sliced
* a handful of cherry tomatoes slice in half
* 1/2 teaspoon paprika
* 1 tablespoon cumin (decrease a bit if you’re not a huge fan)
* 1 bay leaf
* salt
* 1 1/2 – 2 cups chicken broth
* handful of cilantro sprigs

In a Dutch oven, heat 1 tablespoon of olive oil over med/high heat. Season both sides of the legs with salt, paprika, and a bit of the cumin. Place the seasoned legs in the pot and brown on both sides.

Then add the rest of your ingredients. The broth should come up to at least the middle of the legs. Cover slightly and stew (low gurgle not boil) by reducing the heat to low for 25 mins. Flip the legs and cook slightly covered for another 20 mins. Taste for salt.

Served with tortillas, black beans, fried plantains, avocados, fresh cilantro and hot sauce.

This was a huge hit! Enjoy!

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