This recipe is courtesy of Andrea's friend Suzy who made it
up in Mexico.
In a deep sided pan or big ol' chicken fryer brown 6-8
skinned, boneless breasts or thighs in 2 tbsp olive oil and 1 crushed clove of
garlic until cooked thoroughly. Remove chicken from pan and leave oil.
Into the pan add:
6-8 diced plum tomatoes
1/2 cup chicken bouillon or broth
1-2 pulverized habaņero peppers
1 chopped onion
1/2 tsp liquid smoke
5-7 good, hearty shakes of Lawry's Seasoning
Salt
4 peeled, chopped carrots
3 chopped green onion tops
5 or more sprigs fresh thyme
1 clove crushed garlic or garlic powder
Simmer ingredients for 20 minutes. remove from heat and add
chicken. Coat chicken and let marinade for at least 1 hour covered.
Simmer 1 hour on medium heat.
Serve with beans and rice.