A delicious stew with chicken, potatoes and carrots in a tomato base sauce.
1. If you are Guyanese I assume you will clean and wash your chicken before cooking. It's the Guyanese way to remove the skin and fat and soak the chicken in about a cup or two of white vinegar. Then rinse with water. If you are not Guyanese, carry-on (I don't think washing chicken makes much of a difference flavor wise).
2. I like to season my chicken in the morning and then start cooking sometime in the early afternoon to be ready in time for dinner. When I lived in Guyana we would always cook in time for lunch, so we would season our meat the day before.
3. When cutting the chicken thighs into halves, you can chop the bone if you prefer (many Guyanese ppl do it that way). I don't chop the bones, because I don't want bone fragments in my food. I have little ones and don't want them choking on bone fragments.
4. In the last step of this recipe, you may need to add 2 to 4 more cups of liquid if your potatoes take a long time to get soft. If more liquid is needed add a cup or two at a time so that you don't end up having too much gravy when the dish is done.
5. I cook down my stew until it is really thick and the gravy clings to the meat and potatoes.