Hearty Chicken and Vegetable Stew with Acorn Squash

1.In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

2.Add the chicken necks and drumsticks to the pot, browning them on all sides for about 5-7 minutes.

3.Stir in the acorn squash, broccoli, sweet peas, corn, potatoes, yam, and green bananas. Mix well to combine all the ingredients.

4.Add the cream of chicken soup, chicken soup mix, pumpkin soup mix, and water to the pot. Stir until everything is well combined.

5.Add the chicken bouillon cubes, beef bouillon cube, all-purpose seasoning, Old Bay seasoning, dried thyme, red pepper flakes, whole peppercorns, whole clove, pimento, dried sage, dried oregano, and fresh oregano. Season with salt and pepper to taste.

6.Place the whole scotch bonnet pepper on top of the mixture (do not cut it, as it will add flavor without overwhelming heat).

7.Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 45 minutes to 1 hour, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

8.Once cooked, remove the scotch bonnet pepper and discard it. Adjust seasoning if necessary before serving.