Daffodil's Chicken with Lentils

Daffodil's Chicken with Lentils
From Mahna Mahna

5 chicken leg quarters
4 tbsp soy sauce
2 tbsp jerk seasoning (I use the paste kind, when I can find it)
1 tsp thyme
1 green pepper, diced
1 medium onion, diced
2 cups green lentils, rinsed and picked through
2 tbsp olive oil
5 cups water

Day 1: Remove the skin and any large chunks of fat from your chicken legs, and then cut up into drumsticks and thighs. Place the chicken pieces in a large covered dish or container, and mix together with the soy sauce, jerk seasoning and thyme until evenly coated. Place in the fridge to marinate overnight.
Day 2: Heat the oil in a Dutch oven or other large heavy pot over medium high heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside where the cats can't get at it.
Add green pepper and onion to the pot, and saute until softened. Stir in lentils and water; bring to a boil, then reduce heat to low. Cover and let simmer for half an hour.
Return the chicken pieces to the pot. Cover and let simmer for another hour, stirring occasionally. Season to taste with salt and pepper; you may also adjust the heat with additional jerk seasoning if desired, though it should be quite spicy as-is. Serve with white rice.