Ingredients
-
1
-
1
-
3 - 4
-
1
-
2
-
1
-
1
-
1
-
3 - 4
-
1
-
2
-
1/2
-
2
-
1
-
Directions
Steps
|
1
Done
|
Squeeze Lime Over Chicken and Rub Well. Drain Off Excess Lime Juice. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Mix Flour and Coconut Milk and Add to Stew, Stirring Constantly. Turn Heat Down to Minimum and Cook Another 20 Minutes or Until Tender. |
