Description
A vibrant and flavorful dish bringing the essence of Jamaican cuisine, showcasing tender chicken marinated in spices and fresh vegetables.
Ingredients
- 2 lbs chicken (cut into pieces)
- 2 tablespoons Jamaican curry powder
- 1 teaspoon allspice (pimento)
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 medium potatoes (cubed)
- 2 medium carrots (sliced)
- 1 bell pepper (sliced)
- 2-3 spring onions (chopped)
- 2-3 cups chicken broth or water
- 1-2 scotch bonnet peppers (whole for mild heat or diced for more heat)
- 3 tablespoons vegetable oil
- Salt to taste
- Black pepper to taste
- Fresh thyme (optional for garnish)
Instructions
- In a bowl, combine chicken pieces with Jamaican curry powder, allspice, garlic, ginger, salt, and black pepper. Let it marinate for at least 1 hour (or overnight in the refrigerator if time permits).
- In a large pot or Dutch oven, heat vegetable oil over medium heat.
- Add sliced onions to the pot and sauté until they are translucent and fragrant, about 5 minutes.
- Introduce the marinated chicken pieces to the pot. Brown the chicken on all sides, allowing the spices to release their aromas.
- Add the cubed potatoes, sliced carrots, and bell pepper. Stir well to coat them in the curry.
- Pour in the chicken broth (or water) until the ingredients are just covered. Adjust the amount based on your preference for curry sauce thickness.
- Add the whole scotch bonnet pepper to the pot for a gentle heat. For a spicier kick, slice the pepper open before adding it.
- Bring the pot to a gentle boil, then reduce the heat to low. Cover and let simmer for 30-40 minutes, or until the chicken is tender and cooked through.
- Taste the sauce and adjust salt and pepper as needed. If the sauce is too thick, add a little more broth or water.
- Stir in chopped spring onions and fresh thyme before removing from heat.
Notes
Consider marinating the chicken overnight for more robust flavors. Adjust the heat level with scotch bonnet pepper as per preference.
