Ingredients

• 2 lbs chicken wings and drumsticks
• ½ cup lime juice freshly squeezed
• 3 large scotch bonnet pepper habanero, serranos or jalapenos, chopped
• 1 tablespoon seasoned salt
• 1 tablespoon allspice
• 4 bay leaves
• 1 tablespoon black pepper
• Salt to taste
• 1 tablespoon oil
• 1 large yellow onion
• 2 large carrot peeled and chopped
• 2 sticks celery chopped
• 2 large potatoes peeled and diced
• 2 teaspoons fresh thyme

Directions

• In a large air tight container, mix together the lime, season salt, pepper, allspice and bay leaves.
• Add in the chicken, stir well and marinate for 12-24 hours.
• In a large dutch oven, heat the oil over medium heat
• Add in the chicken pieces reserving the marinade, cook until browned on all sides, and set aside.
• Add in the onions, carrots and celery, sauté until tender about 5 minutes.
• Add in the potatoes and fresh thyme.
• Return the browned chicken to the pot along with reserved marinade.
• Add enough water to cover the chicken in the pot.
• Bring to a boil and then simmer for about 45 minutes or until the chicken meat is falling off the bone.
• Remove the chicken and de-bone it, adding back into the pot the chicken meat.
• Add salt to taste.
• Remove the allspice berries and bay leaves.
• Serve with old sour, extra limes and Johnny cakes.

Photos