Recipe: GOMBEY CHICKEN
Chicken - 4 LBS Legs cut in half
Onion - 1 large sliced
Bell Pepper - 1/2 medium size - sliced
Tomato - 1 chopped
Tomato Ketchup - 3 teaspoons
Worcestershire Sauce - 1 teaspoon
Bermuda Ginger Beer- 1/4 cup
WCP GOMBEY SEASONING - 3 teaspoons
Vegetable Oil - 2 teaspoons
Cornstarch - 1 teaspoon mixed with 2 teaspoons of water
 Remove skin and Wash the Chicken
 Rub in thoroughly 1 teaspoon of WCP GOMBEY SEASONING, 2 teaspoons of Worcestershire sauce in the chicken
 Refrigerate overnight
 After marinading - slice the onion, tomato, bell pepper
 Heat up a skillet on high heat with 2 teaspoons of vegetable oil
 Add the chicken and brown each side for 2 -3 minutes
 Add the onion, tomato, bell pepper - stir in for 1 min - on high heat
 Then add the WCP Gombey Seasoning, the Ginger Beer followed by the ketchup and stir around the chicken for 2 minutes - on high heat
 Only when the sauce is very hot and is fully mixed in do you add the corn starch and stir in thoroughly - until the sauce has thickened.
 Place a top over the skillet and simmer for 15 min on very low heat.
 Once you have determined that the chicken is done then serve.
GREAT WITH PEAS & RICE