Ingredients
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1 large tomatoes, chopped
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3 -4 stalks scallions, chopped
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1 large onion, chopped
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2 garlic cloves, chopped
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1 hot pepper, chopped (scotch bonnet)
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3 -4 sprigs fresh thyme or 2 teaspoons dried thyme
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2 tablespoons soy sauce
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1/2 tablespoon flour or 2 teaspoons cornstarch
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2 cups unsweetened coconut milk
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1 medium carrot, chopped finely
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1 tablespoon coconut oil
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1 limes or 1/4 cup lime juice
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1 small whole chicken, cut into portions
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1 teaspoon pimiento or 1 teaspoon allspice, cracked
Instructions
- Squeeze lime over chicken and rub well. Drain off excess lime juice.
- Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
- Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
- Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
- Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
- Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.