Month: February 2017

3 lbs                Chicken cut into serving size

½ cup              Cooking oil

1 med.             Onion (sliced)

1 small             Tomato (diced)

1 clove            Garlic

1 small             Green pepper

1 tsp                Thyme

1 tbsp              Tomato paste

salt and black pepper

½ cup              Lemon juice

1 cup               Water

Preparation:

Wash and clean chicken with lemon juice or vinegar. Place cleaned chicken in a bowl and squeeze lemon juice over chicken. Sprinkle with salt and black pepper and let marinade for 30 minutes to 1 hour. Heat cooking oil in a frying pan at medium heat (oil should be at least ½ inch in depth. Fry chicken to a golden brown on both sides. Once all chicken have been fried, remove pan from heat pour off oil into a heat resistant container. Return pan to stove and pour 2 tablespoons of the oil back into the pan. Add onions, garlic, thyme and green pepper to frying pan. Sautee until tender then add tomatoes and tomato paste; cook until dissolved. Add water stirring to blend herbs. Place fried chicken into pan, salt and pepper to taste. Reduce heat and simmer with cover on for 15 minutes.

Serving Suggestions:

This chicken dish can be served over a plate of fluffy white rice, peas ‘n rice, grits ‘n rice along with plantain, coleslaw, potato salad, macaroni and cheese, avocado green salad or and vegetable combination. A nice tall glace of switcher (lemonade) or fruit juice to wash it down and slice of guava duff, coconut tart or rum cake will seal the deal. This is perfect for lunch or dinner.