1 large (or 2-3 medium size) Guyana squash
1 whole chicken breast
1 clove of garlic
1 medium onion sliced
½ sweet red pepper
1 large tomato chopped
1 blade of eshallot (green onions) chopped
1 tablespoon tomato paste
1 wirri-wirri pepper
Salt to taste
3 tablespoon oil
- Clean and cut up the chicken and seasoned it with your favorite seasonings
and let it sit for 10-15 minutes.
- Meanwhile, peel the squash, cut into half lengthwise and scoop out the seeds. Then cut each halves into four and then cut them crossway into smaller pieces.
- In skillet brown chicken then add onions, garlic, tomatoes, peppers
and shallot. Cook for 2 minutes then add squash and salt to taste.
- Cook with medium heat until tender, about 30-45 minutes.
- Serve with rice or roti.