Start by washing the chicken pieces with water and then rub the lemon halves all over the chicken. Make sure to rub all the pieces. Reserve for later.
Preheat a large pot or fry pan over medium heat and add the oil to the middle of the pan but don’t spread it around. Add the sugar to the oil and wait until the sugar starts to brown. Now add the chicken pieces and brown in the sugar and oil.
When the chicken is browned, a few tablespoons of water to the pot, cover and simmer for 15 minutes. If the liquids cook off too quickly, add more a tablespoon at a time.
Add the chopped vegetables, season with a little salt, cover and simmer until the vegetables are cooked through. Again, if necessary add water a tablespoon at a time.
Add the tomato paste along with a half cup of water and simmer over low heat until you have a nice sauce.
Taste and adjust seasonings with a little salt and pepper. Chef CCC served the chicken with white rice and beans. I need to get his recipe for his beans. They were delicious too.
Maddie must have been hungry from her horseback ride, she ate two helpings while we watched the ocean crash on the beach. It was memorable lunch.