Instructions

1. 1

   Place chicken pieces in a bowl, squeeze lime juice over them, and rub thoroughly. Do not rinse the raw chicken. Pat dry with paper towels and season generously with salt and black pepper.

2. 2

   In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat. Add brown sugar and let it melt and caramelize until deep amber color.

3. 3

   Carefully add seasoned chicken pieces to the pot, skin-side down first. Sear for 3-4 minutes per side until deeply golden brown. Remove chicken and set aside.

4. 4

   Reduce heat to medium. Add chopped onion and bell pepper to the pot, scraping up brown bits from the bottom. Sauté for 5-7 minutes until softened.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Stir in diced tomatoes, dissolved annatto paste, Worcestershire sauce, thyme, bay leaf, and optional habanero. Cook for 5 minutes to meld flavors.

7. 7

   Return seared chicken to the pot. Pour in water or chicken broth until chicken is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

8. 8

   Add cubed potatoes and sliced carrots to the stew. Stir gently to combine. Continue simmering, covered, for 15-20 minutes until chicken is fork-tender and vegetables are soft.

9. 9

   Taste stew and adjust seasoning with salt, pepper, or fresh lime juice. Remove bay leaf.

10. 10

    Garnish with fresh chopped cilantro and serve hot.

Used in this recipe: Enameled Dutch Oven · Instant-Read Thermometer · Garlic Press (Amazon, affiliate links)