Source: Miami Spice by Steven Raichlen
- 1 chicken (3.5-4 lbs), cut into 8 even pieces
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon ground cumin
- 3 tablespoons olive oil
- 4 shallots, finely chopped (about 1/4 cup)
- 0.5 red bell pepper, cored, seeded and finely chopped
- 0.5 scotch bonnet chili, seeded and minced
- 1.5 cups dry white wine
- 1.5 cups chicken stock or water
- 0.25 cup tomato puree
- spice bundle of 3 annatto seeds, 3 allspice berries, and 1 bay leaf tied together in a piece of cheese cloth
- freshly ground black pepper
- 2 baking potatoes, peeled and cut into 1-inch pieces
- 2 carrots, peeled and cut into 1-ince pieces
- 0.25 cup pimiento-stuffed green olives
Wash the chicken and blot dry on paper towels. Mix together
the lime juice, garlic, salt, and cumin in a large bowl.
Add the chicken pieces and toss to coat with the marinade.
Marinate, covered, in the refrigerator for 1 to 2 hours,
turning the pieces once or twice during this time.
Heat half the olive oil in a large saute pan over medium
heat. Brown the chicken on all sides, 1 to 2 minutes per
side. Transfer the chicken to a platter and pour off the
fat from the pan.
Add the remaining oil to the pan. cook the shallots,
bell pepper, and chili over medium heat until soft but not
brown, about 2 minutes. Return the chicken to the pan and
stir in the wine, stock, tomato puree, spice bundle, and
pepper. Bring the mixture to a boil. Reduce the heat,
cover the pan, and gently simmer the chicken until half
cooked, 10 to 15 minutes.
Stir in the potatoes, carrots, and olives. Continue
simmering until the chicken is cooked and vegetables are
tender, 10 to 15 minutes more. Remove and discard the
spice bundle. Correct the seasoning, adding salt and pepper