Trinidad Stew Chicken

In a medium-sized bowl, add chicken pieces and wash with vinegar and sufficient water. Drain and set aside.

Place garlic, ginger, shadon beni, and celery in a food processor and process for a few seconds.

Season chicken by adding chopped herbs that were processed, salt, pepper, and all-purpose seasoning.

Place a nonstick or heavy iron pot on the stove to heat. When the pot is hot, add oil then sugar to the pot.

Pay close attention to the pot as the sugar may brown and burn quickly. The sugar will start getting brown and lots of bubbles will be present. Using a large spoon, stir the sugar so it can brown evenly. Do not let it burn!

When the sugar is melted and turns brown, add the chicken all at once and stir around to evenly brown the chicken. Let the chicken cook for about 5 minutes, then add half a cup of water. Cover and allow to cook.

Keep checking and stirring. If the chicken is drying, add more water and allow it to continue cooking. After about 15 minutes, add pimentos and onions to the chicken. Taste to know how much salt (or maybe sugar) might be needed.

Add tomato ketchup, stir, and allow to simmer for about 10 minutes. When the chicken is completely cooked and the taste is satisfactory, take off the heat and serve with rice or whatever you choose.