Ingredients:

  • 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons garlic powder
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 scotch bonnet pepper, finely chopped (adjust to taste)
  • 3-4 sprigs of fresh thyme, leaves stripped
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 bell pepper (any color), chopped
  • 2-3 carrots, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth or water
  • 1-2 tablespoons tomato paste
  • 1 teaspoon brown sugar
  • 1 tablespoon apple cider vinegar

Instructions:

  1. In a large mixing bowl, combine all marinade ingredients. Add chicken pieces, ensuring they’re well-coated. Allow to marinate for at least 30 minutes (ideally, overnight in the fridge).
  2. Heat vegetable oil in a heavy pot over medium-high heat. Remove chicken from marinade and brown on all sides, approximately 5-7 minutes. Set browned chicken aside.
  3. In the same pot, add chopped onion, bell pepper, and carrots. Sauté until softened, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
  4. Stir in chicken broth, tomato paste, brown sugar, and apple cider vinegar. Return chicken to the pot, ensuring it is immersed in the sauce.
  5. Cover and simmer on low heat for 25-30 minutes, or until chicken is cooked through and tender. Adjust seasoning to taste.
  6. Serve hot with your choice of side dishes.