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RED CHICKEN STEW 
1 lg. stewing chicken (5 lb.)
1/2 tbsp. Tabasco sauce
4 whole cloves
1 clove garlic
1 can tomato paste
12 whole allspice
1 tsp. brown sugar
Salt & pepper to taste
Whole red pepper
2 bay leaves

Stew chicken until tender in small amount of water to which a bay leaf is added. Remove chicken from bone and chop into small pieces. Remove some of fat from the broth and to the broth add chicken and seasoning and cook 30-45 minutes. If stew is thin, thicken with a flour paste.

Chopped hard-cooked eggs makes a wonderful addition to the stew and also extend the servings in case extra guests drop in. Serve hot, on hot steamed rice.

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