Twist Catering

Chicken
Stew Chicken
5 springs of thyme
1 ripe tomato
½  Bell pepper (course chopped)
1 medium size onion (course chopped)
1 scotch bonnet pepper (sliced, stems and seeds removed)
½ cup oil
1 tbsp browning
2 tbsp vinegar
2 tbsp ketchup
2 limes
10 pimento seeds (crushed) or  ¼ teaspoon of allspice
Salt & Pepper to taste
 
Method:
Rub chicken with limes, pat dry and place in a bowl discard limes. Season chicken with Salt, pepper , browning and garlic.
Pour oil in a deep pan and heat on high, till smoking level.  Turn heat down to medium and fry chicken.
When chicken is fried add onions, bell peppers, thyme, scotch pepper and tomato.
In a small bowl mix ketchup, vinegar and pimento seeds.  Pour over chicken and mix in. Cover pot and let simmer on medium heat for 10-15 minutes. 
Serve with Rice & Peas