Jamaican Brown Stew Chicken

Quite impossible to cover 4 chicken leg portions with just a little marinade and 125 ml water – you’d have to have a darn perfect fitting pan to manage that. As similar chicken dishes had ended up being slightly dry in the past, I was careful to cover the chicken. After all, the point about stewing is to cook something in lots of liquid. Needless to say, I ended up with a sauce that was far too thin, even though I reduced the sauce for an extra ten minutes. Otherwise it’s a very nice dish. It’s not as tasty as it smells, which could be due to slightly too much of sour ingredients (lime, mainly), so try to cut them back.