To clean the chicken, first cut 1 lime in half.

Squeeze the juice over the chicken and rub the chicken pieces with the lime.

Save the lime and rinse the chicken.

Cut the other 2 lime in half.

Place the chicken in a bowl with enough water to cover (about 2 cups).

Squeeze the lime juice of the 2 new limes.

Add all the lime pieces in the water with the chicken.

Alternately add about 2/3 cups vinegar to the water. (No matter what quantity you are cooking, the ratio should be one part vinegar to two parts water).

Let the chicken soak for at least 10 minutes.

Discard the soaking liquid and the limes. Give the chicken one more rinse.

Pat chicken dry with paper towels.

Season chicken with salt and pepper, to taste.

In a bowl, combine chicken with Epis seasoning. Marinate for a minimum of 15 minutes, but overnight is optimal.

Now we are ready to cook the chicken.

In a heavy bottomed pot, heat the oil.

Add the chicken pieces and brown on both sides,

Remove from the oil. Don’t worry if there are some charred bits. It adds flavor.

Add onion and bell pepper. Saute until softened.

Add garlic and saute for 1 more minute.

Return the browned chicken pieces to the pan with the Sos ti Malice and 1 cup water.

Bring to a boil.

Reduce to a simmer and cook until chicken is done, about 15 minutes.

To serve, garnish with sliced green onions.