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1
Place chicken in a large non-reactive bowl and add onions, garlic, sliced celery, carrots, lime juice and peppers.
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2
Let chicken marinate 3 to 5 hours in the refrigerator.
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3
Strain the chicken and pat dry.
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4
Season with salt and pepper.
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5
Reserve the vegetables.
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6
Heat 2 tablespoons oil in a Dutch oven over medium heat and brown chicken on both sides.
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7
Remove chicken and pour off excess fat.
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8
Add 1 tablespoon oil to Dutch oven and saute marinated vegetables until tender, about 5 to 10 minutes.
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9
Deglaze with 2 cups chicken stock.
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10
Add chicken to Dutch oven and allow to cook over medium heat until chicken is tender and almost falling off the bone.
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11
Remove chicken and keep warm.
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12
Strain sauce through a fine sieve.
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13
Season sauce with lime zest, salt and white pepper.
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14
Warm chicken in sauce.
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15
Blanch carrots and leeks in 1 cup water with 1 tablespoon butter, salt and pepper.
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16
Serve with rice and stewed tomatoes.
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17
In a large pot of boiling water, immerse tomatoes for about 30 to 45 seconds, or until skin easily pulls away.
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18
Transfer tomatoes to salted ice bath.
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19
Peel and seed tomatoes, quarter, or cut into thick slices over a sieve set in a bowl to catch juices.
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20
To a small (2-quart) sauce pan, add butter, onions, tomatoes, and reserved juice.
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21
Season with salt and pepper.
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22
Bring to a boil, then reduce to a simmer, loosely cover pan, and simmer approximately 1 hour.
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23
Uncover pan, stirring constantly, raise heat until juices thicken, stirring so it doesn't burn and add fresh thyme leaves.
