4 small hens (to be purchased from a live stock vendor) cut into pieces.
2 cups of vinegar
1 cup mild pikliz (liquid only)
1 large onion
1 whole garlic head (peeled and separated)
1 bell pepper
1 tablespoon of salt
1 bunch of parsley
1 bunch of thyme
2/3 cup of vegetable oil
2 tablespoon of tomato paste
With a knife or a food processor to chop onion, garlic, scallions, parsley, and shallots. Clean the birds by rubbing lime all over the skin and rinse with cold water. Be sure to remove the veins, and blood clots, and then soak the hens in vinegar and cold water to cover for about 30 minutes. (This is done to remove the strong smell of the fowl birds) After 30 minutes of soaking rinse again with cold water, and place the hens in a large pot. Add the chopped, onion, garlic, scallions, parsley, shallots, and fill the pot with water. Boil for 1 hour then add in cloves, pikliz liquid, bell pepper, and thyme. Continue to boil up to another hour or until the meat is fork tender. Add more water when necessary be sure to leave some broth for sauce.
When the hens are soft and tender turn off the heat, and remove from liquid and pat them dry. In a large skillet heat vegetable oil for 1 minute or 2 and allow the birds to brown on both sides. Remove excess vegetable oil add in tomato paste and broth (about two cups), stir and let simmer for another 15 minutes.
Serve with white rice, bean sauce, and plantains.
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