Poule an sauce (Chicken and gravy)

     Ingredients:1 lbs of chicken1/2 onion (sliced)1/2 green pepper (sliced)1 tablespoon of Lowry seasoning salt1 tablespoon of butter1 habanero pepper1/2 chicken bouillon cube3 cups of chicken broth1 tablespoon of pepper2 tablespoon of epis3 limes (sliced in half and juice)3 1/2 cups of boiling hot water8x8 baking dishaluminum foil1/2 cup olive oil1 garlic (crush)1 tablespoon of tomato paste1 tablespoon of flour      Directions:Clean chicken and remove any access fat, rub each individual chicken pieces with limes. Discard limes and drown in hot water for 30 seconds. Rinse with cool water and place chicken in a medium sized bowl. Add lime juice, epis, bouillon cube, salt and pepper. Mix thoroughly with hands, cover with saran wrap and let marinade in refrigerator for 1 to 24 hours.Preheat oven to 415 degrees. Completely cover baking dish with aluminum foil (TIP: this makes it easier for cleaning), drizzle with 1/4 cup of oil and place chicken pieces inside dish then in pour marinade. Place in oven and turn the meat over once it has achieved a golden brown color. Once golden brown on both sides remove from oven. In a preheated saucepan on medium heat and add remaining oil and fry crushed garlic and tomato paste for 2 minutes, pour in 1/4 cup of chicken broth and add flour. Make sure flour and tomato paste has completely dissolved and then add remainder of chicken broth, habanero pepper, green pepper, chicken and remaining sauce from baking pan. Let cook for 5 minutes, add onions, pepper and stir in butter. Lower temperature and cook until onions are clear.