1 Habanero Chile
1; 28 ounce Can Whole San Marzano Tomatoes
Cut a small slit in the Chile & set aside. Empty the can of Tomatoes into a large bowl. Gently squeeze the Tomatoes with your hands to crush them into large chunks. Set the Tomatoes aside.
Extra Virgin Olive Oil (for frying)
1; 3-lb Chicken Cut Into 8 Pieces (2 Wings; 2 Breasts; 2 Drumsticks; 2 Thighs)
Fill a large Dutch oven or flameproof casserole with Oil to a depth of 1/8 inch, and heat it over medium-high heat until hot but not smoking. The Oil should dimple and have wavy lines. Season the Chicken generously with Salt & add it to the hot oil, skin side down, spacing the pieces apart. Don't crowd the pan; work in batches if you have to.
Reduce the heat to medium. When the skin is dark golden brown, turn the pieces over. Continue cooking until the bottom is dark golden brown. Transfer the Chicken to a plate.
1 medium Yellow Onion (finely chopped)
1 medium Red Bell Pepper (stemmed; seeded & finely chopped)
2 Garlic Cloves (finely chopped)
Freshly Ground Black Pepper
Add the Onion, Bell Pepper, Garlic, 1/4 teaspoon Salt, and a pinch of Black Pepper to the skillet. Cook, stirring frequently, until the Onion is nice and soft, about 7 minutes.
2 Bay Leaves (fresh or dried)
1/2 teaspoon Dried Thyme
3 1/2 cup Water
previously Crushed Tomatoes
Stir in the Bay Leaves, Thyme, and Habanero Chile. Cook, stirring, for 2 minutes. Stir in the Water and Tomatoes. Heat to a boil, then adjust the heat to maintain a steady simmer.
Nestle the Chicken pieces in the sauce, skin side up, and add any accumulated juices from the plate. The sauce shouldn't cover the skin. Partially cover the pan and simmer until the Chicken is cooked through, about 30 minutes. If some pieces are done before others, remove them first and place them on a plate.
1 ripe Banana (peeled)
1 ripe Mango (peeled & pitted)
While the Chicken cooks, puree the Banana and Mango in a food processor or blender until smooth. Stir the mixture into the sauce when the Chicken is done.
Lime Wedges (to garnish)
Remove and discard the Chile and Bay Leaves from the stew, and serve hot with Lime Wedges.
1. Cook the chicken until the skin is a dark, golden brown, as there is great flavor from the chicken at that point.
2. Diced, canned tomatoes are placed into the Dutch oven and then topped with water
3. Stock isn’t needed due to the flavor coming from the chicken as it is simmered through.
4. Place the pureed banana and mangos in the pot and stir just before serving to move some extra flavor into the recipe.
5. You can reheat the banana once is has been cooked.