Brown Stew Chicken

Ingredients

• 2½ lb chicken (bone-in, skin-on thighs and drumsticks)
• 1 lime
• 1 tomato
• 1 yellow onion
• 2 clove garlic
• 1 red bell pepper
• 1 carrot
• 2 scallion
• 2 tsp thyme
• 1 tsp allspice (pimento)
• 2 tbs soy sauce
• 2 tsp cornstarch
• 2 cup coconut milk
• 1 tbs vegetable oil

Steps

1. Squeeze lime juice over chicken pieces, rub well, and drain any excess juice.
2. Chop tomato, onion, garlic, red pepper, and scallions. Combine them with thyme, allspice, and soy sauce in a large bowl with the chicken. Marinate for at least one hour.
3. Heat vegetable oil in a large dutch oven or saucepan over medium-high heat. Remove chicken from marinade, shaking off excess seasonings, and brown in batches until lightly golden. Set browned chicken aside.
4. Return all browned chicken to the pan. Pour the reserved marinade over the chicken and add the chopped carrots. Stir and cook for 10 minutes over medium heat.
5. In a small bowl, whisk cornstarch into the coconut milk until smooth. Pour this mixture into the stew, stirring constantly.
6. Reduce heat to low, cover, and simmer for 20 minutes or until the chicken is tender and cooked through, and the sauce has thickened.