This might not look like much but this is one of those finger licking chicken dishes that becomes a favourite very quickly!
100mls olive oil
1.6kg chicken cut into 10 pieces
salt and pepper
1 jalapeño, deseeded and sliced
4 cloves garlic, just squashed in their skins
2 limes, juiced
350mls chicken stock
Season the chicken pieces well with salt and pepper.
Heat the butter and oil in a large frying pan with a lid over a medium to high heat.
Once hot, add the chicken, skin side down and cook for 10-15 minutes until well coloured.
Turn the chicken pieces over and cook again for 10 minutes.
Remove the chicken from the pan and drain out most of the butter and oil, leaving around 2 tablespoons in the pan.
Return the pan to a medium heat and add the jalapeño and garlic, swirl around the pan for 1 minute and then add the lime juice and chicken stock.
Return the chicken to the pan, turning it over a little in the sauce and cover.
Cook gently over a medium to low heat for 20-25 minutes until the chicken is cooked through.
Remove the lid and turn the heat to high, simmer down the sauce, turning the chicken regularly, until it is thick and clinging to the chicken.