6 Chicken Breast 1 cup pimento pepper red color
1 pack of ground Beef 2 cups of oil
2 Onions finely diced 1 bag of wild berry zinger celestial seasoning tea
1 Head of garlic minced 1 bag of raspberry zinger celestial seasoning tea
4 whole potatoes peeled 2 cups tomatoes minced
4 whole carrots cleaned 1 cup of scallion
1 4 inch wide pumpkin skinless 1 9 inch pan
1 cup of lemonade juice 1/2 pack of thyme
1/4 cup of lemon juice 1/2 cup of minced celery
1 whole ginger grated 1/4 cup of brown sugar
1 cup of shadow benny minced
1 cup of cilantro minced
1 cup of ginger beer
2 cups of corn
1/4 pack of lentil peas
1/4 pack of red beans
3 cups of coconut milk
2 packs of Maggie vegetable seasoning
10 tablespoon of cayenne pepper
salt put to taste
4 tablespoon of apple cider vinegar
First put each tea bag in a pot of water and boil. Then take the chicken breast, clean it then thinly slice them so that you can put stuffing in it. Take a bowl add the 3 tbsp of vinegar, 3/4 of the lemonade juice, the1/2 of the lemon juice, 1/4 cup of raspberry and wild berry tea, 1/4 cup salt and put the chicken to soak in it place in refrigerator. Take the remaining lemonade, lemon juice, vinegar,1/4 cup of raspberry zinger and wild berry zinger tea also place in fridge. Now combine the two pots of tea into one pot and put the potatoes, pumpkin, carrots and 1 cup of coconut milk. Let the potatoes, pumpkin, and carrot cook fully, then strain the pot but DO NOT throw away the liquid from the pot. Put the liquid back into the two pots then add 1/2 cup coconut milk in one pot and then add the other 1/2 cup of coconut milk in the other pot. Now add the red beans in one pot add water to make make sure there is enough liquid in the pot. Add the lentil peas to the other pot then add water to make make sure there is enough liquid in it. Put the pots to boil until peas and beans to boil don't put to much water in the puts. Mash the potatoes, pumpkin, and carrot add 2 pack of Maggie vegetable seasoning, 3/4 cup of coconut milk, 4 tbsp of oil added gradually,1/2 cup of scallion, 1/2 cup of celery and salt to taste. Put a frying pan on the stove add 4 tbsp of oil add 1 onion, 1/2 ginger, 1/2 of a garlic head, 5 tbsp of cayenne pepper, 1 cup of pimento pepper, 2 cups of corn, 1 cup of tomato. Stir and let simmer on a low burner, then take the ground beef out, remove all the liquid and throw it out. add the beef in the frying pan let the beef cook fully and add 1/4 cup of ginger beer then mix in and lower burn and let simmer until all the liquid is gone. now that the peas and beans are done let cool and add the remainder of ginger beer, sugar, coconut milk, cilantro, onion, garlic, tomato into a blender. After blending the seasoning add the peas and beans and blend them until it is smooth. Now take out the chicken and rub the cayenne pepper on both sides of it. Preheat the oven on medium. Grease the pan and place the thyme at the bottom of the pan. Take the chicken and lay it on one side then put in at one end the mashed potato then the ground beef. And a pinch of the grated ginger in between the beef and potato layer then roll the chicken and rest them in the pan. Now pour the blended liquid over the chicken first then in the pan make sure the chicken is completely covered. Put to bake, put on lowest number and leave for 50 minutes or until fully cooked. Enjoy !!!!!!
