Sharon’s spicy chicken

I’m sure Sharon doesn’t just eat chicken but the popularity of her last chicken recipe on this blog prompted her to give this one a try. Sadly I wasn’t around when this was served up but I’m sure it was a success.
Serves 2-4 dependant on size of chicken thighs. It is best when marinated over night, then served the following day after cooking.
What you need
4 chicken thighs
1 chopped onion
1-2 finely chopped Scotch Bonnet Peppers (dependant on how spicy you like your food)
1 lime
1 tin chopped tomatoes
4 tablespoons of soya sauce
2 teaspoons mixed herbs (preferably fresh)
Some form of infused Olive Oil for the pot
What to do
Score the chicken thighs to allow enhanced penetration of the marinate
Rub thighs with the lime that has been cut in half
Place chicken thighs into a bowl.
Cover with the onion, pepper/s and soya sauce. Leave to stand overnight if possible.
Once marinated remove chicken thighs from the marinate, leaving onions and peppers to one side
Add a dash of oil to a heavy duty pot, then heat
Once hot add the chicken thigh and brown on each side.
Drain off any excess oil/fat
Add the onions, peppers, tomatoes and herbs. Bring to the boil then leave to simmer for 1.5 hours.
Best served with the Jamaican favourite ‘Rice and Peas’ ;o)

Have you got a recipe for me? If so send it with a photo of yourself and tell me who you are. If it looks tasty enough, I’ll try it out.

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