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Squeeze lime over chicken and rub well. Drain off excess lime juice.
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Combine tomato, scallion, onion, garlic, pepper, thyme, allspice and kitchen bouquet in a large bowl with the chicken pieces. Cover and marinate at least one hour.
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Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
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Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
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Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the potatoes. Stir and cook over medium heat for 10 minutes.
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Add ketchup, chicken broth, salt, sugar and picapeppa sauce to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.