Quick & Easy Trinidadian Curry/Stewed Chicken

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   ["cut #chicken into bite size pieces bone-in, break Leg & thigh bones into 2 by cutting straight through the bone, wash with water and #lime juice from one lime, rinse once and drain, add green seasoning, salt, #pepper, #curry powder and diced #onions, (best #marinated overnight or couple hours).", "in a medium Iron pot or dutch oven, add the vegetable oil, add 2 pieces of the 2mm slices of scotch bonnet pepper, heat for 3-4 minutes then add the brown sugar, let the brown sugar melt, bubble and turn dark brown on the edges while the center remains light brown (pot may smoke, thats expected), add the seasoned chicken and turn properly to combine the browned sugar with all the chicken, cover and let simmer for 5 minutes, turn, cover and let simmer for another 5 minutes, add 1 to 1 1/2 cups water, cover and let simmer 10 minutes, remove cover and let simmer down for 10 minutes until there's about 2-3 potspoonsfull of thickened liquid remaining. remove from stove to serving dish.", "enjoy with your favorite flatbread/Roti-naan, Paratha, pita or #Trinidad #Dhal #Puri or over #rice. #roti

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   Note: it is typical in Trinidad to have this with a vegetable side dish, either, #pumpkin, #spinich, long bean, green #beans, #potatoes, or #eggplant. usually #cooked into a mushy/mash dip type dish via a special #saute process."]

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