Yield: 4 servings
|1||Chicken - (4 lbs); cut 8 serving pieces|
|1||Juice of 1 lime|
|2 mediums||Yellow onions; peeled and sliced|
|2||Tomatoes; red ripe, coarsely chopped|
|3||Garlic cloves; peeled and crushed|
|1½ teaspoon||Dried thyme; whole|
|½ teaspoon||Freshly-ground black pepper|
|2 tablespoons||Peanut oil|
Toss all the ingredients except the peanut oil and water in a large bowl and marinate for ½ hour. Drain the chicken, reserving the marinade and vegetables. Brown the chicken in a non-stick frying pan, using the oil. You should probably do this in two batches. Place the chicken in a 6- to 8-quart stove-top casserole and add the reserved marinade, including the vegetables, plus ½ cup of water. Cover and simmer 1 hour. Add more salt and pepper to taste. This recipe serves 4.
Comments: This is another classic from the Island. It is served in Jamaica and in Brooklyn with the same degree of pride. It is not overspicy, but the flavor is rich.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.