Pimentade

Instructions

1. Mix the chicken with the lime juice, crushed garlic, crushed chili and salt, then leave to marinate for at least 1 hour in the fridge.
2. Heat the oil in a casserole dish and brown the chicken pieces on all sides, about 8 minutes.
3. Add the sliced onions and shallots and cook until translucent.
4. Stir in the diced pepper and tomatoes, the thyme and the clove, then cover and simmer gently for 30 minutes.
5. Add half a glass of water if the sauce is too thick, adjust the seasoning and reduce uncovered for 5 minutes.
6. Serve the chicken coated in its sauce, with white rice.