Ingredients
- 2 3-pound chickens
- 2 limes, rinsed and quartered
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 small yellow onions, thinly sliced
- 4 tomato plants, chopped
- 4 cloves garlic clove, minced
- 1 sprig fresh thyme or 1 teaspoon dried
- 1 whole Scotch bonnet pepper (eco-friendly suggested)
- one to three slices Scotch bonnet pepper (red suggested)
- 1/4 cup vegetable oil
- 2 cups water or chicken stock
Directions
Rinse the chickens and pat them dry with sponges. Cut the chickens into serving pieces. To create a quick broth, if preferred, put the chicken backs, necks, and wing tips right into a small pot and canopy with water. Provide a boil, lessen the heat to low, and simmer until needed.
Put the other chicken pieces inside a large bowl and squeeze the limes them over, coating each bit with juice. (Leave the lime rinds within the bowl.) Sprinkle around the salt and pepper, add some onions, tomato plants, garlic clove, thyme, and Scotch bonnet peppers, and blend well. Put aside to marinate not less than fifteen minutes and as much as an hour or so.
Inside a large skillet, heat 1 / 2 of the oil over high temperature until it's very hot. Fry half the bits of chicken until golden on sides, about a few minutes per side. Take away the pieces in the pan and hang aside on the large plate. Eliminate that old oil and add some remaining oil. Repeat the frying process with all of those other chicken pieces. Take away the chicken in the pan and pour the oil. Discard the lime rinds in the tomato mixture. Return the pan to medium-high temperature, add all of the chicken pieces and tomato mixture, and prepare, stirring for several minutes. Blend within the water or chicken stock. Lessen the heat to medium-low, cover, and simmer before the chicken is tender, 40 to forty-five minutes. Take away the whole Scotch bonnet pepper. Serve the chicken using the sauce spooned regarding this.
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