2-3 lbs. skinless bone-in chicken (thighs and breast)
1 medium-large onion, chopped
4 cloves garlic, cut in pieces
Couple sprigs fresh thyme
Goya Adobo powder
Salt and pepper
Chicken bouillon (or chicken broth)
1 scotch bonnet pepper
Cut chicken into smaller pieces with a cleaver.
Completed curry with white rice.