Instruction

• Squeeze lime over chicken and rub well
• Drain off excess lime juice
• Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces
• Cover and marinate at least one hour
• Heat oil in a dutch pot or large saucepan
• Shake off the seasonings as you remove each piece of chicken from the marinade
• Reserve the marinade for sauce
• Lightly brown the chicken a few pieces at a time in very hot oil
• Place browned chicken pieces on a plate to rest while you brown the remaining pieces
• Drain off excess oil and return the chicken to the pan
• Pour the marinade over the chicken and add the carrots
• Stir and cook over medium heat for 10 minutes
• Mix flour and coconut milk and add to stew, stirring constantly
• Turn heat down to minimum and cook another 20 minutes or until tender