Instructions
Begin by squeezing the fresh lime over the whole chicken pieces, rubbing it well to ensure every piece is coated. This step adds a vibrant citrus tang that helps tenderize the meat. Drain off any excess lime juice to prevent overpowering flavors. In a large bowl, combine the chopped tomato, scallion, onions, garlic, red pepper, thyme, allspice, and soy sauce. Add the chicken pieces to this aromatic mixture, ensuring they are fully submerged. Cover the bowl and let the chicken marinate for at least one hour—this allows the flavors to deeply penetrate the meat. Heat the vegetable oil in a dutch pot or a large heavy-bottomed saucepan over high heat. Remove each chicken piece from the marinade, shaking off the excess but retaining the marinade for later use. Carefully place a few pieces in the hot oil, making sure not to overcrowd the pan, and brown them lightly until golden on all sides. Transfer the browned chicken to a plate and repeat this with the remaining pieces. Once all the chicken has been browned, drain any excess oil from the pan but leave enough to cook the stew. Return the browned chicken to the pan and pour in the reserved marinade. Add the chopped carrots, stir gently, and cook over medium heat for about 10 minutes. This step allows the chicken to absorb the vibrant flavors of the sauce. In a separate bowl, mix the cornstarch with the coconut milk until smooth. Slowly stir this mixture into the stew, continuously stirring to prevent lumps and to help the sauce thicken gradually. Lower the heat to a simmer and cook for an additional 20 minutes, or until the chicken is tender and the flavors have melded beautifully. Tip: For an extra depth of flavor, consider adding a splash of dark rum or a finely chopped Scotch bonnet pepper to the marinade if you enjoy spice. Serve hot over fluffy white rice or alongside fried plantains for a true taste of the Caribbean.
