Servings: 8 ish?

2lbs of boneless, skinless chicken, we prefer thighs 2lbs of boneless, skinless chicken, we prefer thighs
2 lbs mushrooms, sliced 2 lbs mushrooms, sliced
3 tablespoons jerk paste, not sauce (2 for gringos) 3 tablespoons jerk paste, not sauce (2 for gringos)
1 tablespoon olive oil 1 tablespoon olive oil
1 med onion, chopped 1 med onion, chopped
4 cloves garlic 4 cloves garlic
1 box chicken stock 1 box chicken stock
1/2 cup dry white wine or vermouth ½ cup dry white wine or vermouth
1/2 cup chopped fresh cilantro ½ cup chopped fresh cilantro
2 limes quartered 2 limes quartered
500 ml sour cream 500 ml sour cream

Rub the chicken with 2 tablespoons of jerk paste and place in shallow dish. Cover and refrigerate for at least an hour.
Grill the chicken, or bake 325F for 60 minutes.
Heat olive oil in large pot over medium heat, cook onion until translucent, add garlic and gook until fragrant Add mushrooms and saute until nearly done.
Remove and set aside chicken, Deglaze roasting pan with the chicken stock and wine, add to pot with 1 tablespoon jerk paste *, chopped cilantro, juice of 1 lime, salt and pepper. bring to a boil, reduce heat to low. *Omit the jerk paste for gringos.
Cut chicken into bite size pieces, add to pot. Cook until almost time to eat.
Shortly before serving add sour cream, do not boil.
Can be served over noodles, rice, potatoes, or on its own, like soup.