4 chicken legs
2 tbsp Island Fire Hot Sauce
2 tbsp Island Spiced Jerk Sauce
2 tbsp Island Spiced Hot Sauce
3 scotch bonnet peppers minced
2 cloves garlic crushed
2 onion chopped
1 tbsp salt
oil
flour seasoned with salt and pepper
1 tomato chopped
3 cups chicken stock
sprig of fresh thyme

Method: Wash chicken with vinegar and lime juice, rinse chicken with water and dry. Using a knife make holes in the chicken and score chicken. Season chicken with salt and the island spiced hot sauce, set aside and let marinate 30 minutes to 24 hrs. Heat oil over medium high heat dip chicken in seasoned flour shaking off excess flour, fry until well browned. Remove and set aside, add onion, garlic and tomato and cook until tender. Return chicken to pan and add the scotch bonnet peppers, the jerk sauce, the island fire sauce and chicken stock. Bring to a boil add the thyme and reduce to medium heat and simmer until done, adjust salt as needed.