1. Brown Stew Chicken

• 1 kg chicken (bone-in pieces)
• 1 bell pepper, chopped
• 1 carrot, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 spring onions, chopped
• 1 tomato, chopped
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tsp browning sauce (optional)
• 1 tsp dried thyme or fresh thyme
• Salt and black pepper to taste
• 1 hot pepper (Scotch bonnet or chili), optional
• 2 tbsp vegetable oil
• 1 cup water or chicken broth

1. Marinate the chicken with salt, pepper, soy sauce, thyme, garlic, and browning sauce. Let it sit for at least 30 minutes.

2. In a pot, heat oil and brown the chicken pieces on all sides.

3. Remove chicken, and in the same pot, sauté onions, carrots, bell pepper, and tomato until soft.

4. Add tomato paste, return the chicken, and pour in water or broth.

5. Let it simmer for 30–40 minutes, or until chicken is fully cooked and sauce thickens.

6. Adjust seasoning and serve hot.

2. Macaroni Salad

• 2 cups elbow macaroni
• 1/2 cup grated carrot
• 1/4 cup chopped onion (optional)
• 1/2 cup mayonnaise
• 1 tsp mustard (optional)
• Salt and black pepper to taste

1. Cook macaroni in salted water until tender. Drain and let cool.

2. In a bowl, mix cooked macaroni, grated carrot, and onion.

3. Add mayonnaise, mustard (if using), salt, and pepper.

4. Mix well and refrigerate before serving.

^{3_Rice with Beef Stew, Coleslaw, and} Baked Beans

Preparation steps on the next page