1 small onion, finely chopped
100g red bell pepper, finely chopped
2 tbsp freshly-squeezed lime juice
1 tsp fresh thyme, finely chopped
2 garlic cloves, minced
6 skinless, boneless, chicken breast halves
1/2 tsp black pepper
salt, to taste
2 tsp vegetable oil
100g chopped, tinned, tomatoes (with juice)
120ml water
1 tsp Scotch bonnet chilli, very finely chopped
Method:
Combine the onion, bell pepper, lim juice, thyme and garlic in a bowl. Add the chicken and toss to combine then cover and refrigerate for an hour, turning occasionally.
When ready remove the chicken from the marinade (reserve the marinade) and sprinkle the meat with salt and black pepper. Add a little oil to a pan and use this to fry the chicken over medium heat until well browned all over. Stir the reserved marinade into the pan along with the tomatoes, water and Scotch bonnet chilli. Bring the mixture to a boil then reduce to a simmer and cook gently for about 45 minutes, or until the chicken is tender and cooked through.
Arrange the chicken on a plate and spoon the tomato mixture on top. Serve with plantains, rice and Trinidadian Tropical Salsa.
Subject: Trini Calypso Chicken 
