👨‍🍳 作り方

1. 1

   In a large airtight container, mix the lime juice, seasoned salt, black pepper, allspice, and bay leaves. Add the chicken pieces, stir well, and marinate for at least 12-24 hours in the refrigerator.

2. 2

   In a large Dutch oven or pot, heat the oil over medium heat. Add the marinated chicken pieces (reserving the marinade) and cook until browned on all sides. Remove chicken and set aside.

3. 3

   Add the chopped onion, carrots, and celery to the pot. Sauté until tender, about 5 minutes.

4. 4

   Add the diced potatoes and fresh thyme to the pot. Return the browned chicken to the pot along with the reserved marinade. Add enough water to cover the chicken.

5. 5

   Bring the mixture to a boil, then reduce heat, cover, and simmer for about 45 minutes, or until the chicken is very tender and falling off the bone.

6. 6

   Remove the chicken from the pot, debone it, and return the meat to the pot. Add salt to taste. Remove and discard the bay leaves and any large allspice berries.

7. 7

   Stir in the chopped scotch bonnet pepper and simmer for another 5 minutes. Serve hot.