This is a staple dish in our Jamerican home:) EVERYONE loves it and it is super delicious and tasty! IT tastes even better a day later so make a double or triple batch!
- 3lb of chicken thighs, legs or breast (skin removed)
- 6 tbsp. curry powder
- 1tsp. allspice (ground in mortar and pestal)
- 1tbsp. thyme
- 2 tsp. salt
- 2 tsp. black pepper
- 1 tbsp. coconut or avocado oil
- 1 cup water
- 1 onion (chopped)
- 1 large green pepper (chopped)
- 3 scallions (chopped)
- 4 cloves garlic (minced)
- 1 scotch bonnet pepper (whole)
- Season the chicken with all of the dry ingredients and vegetables and let marinate up to 2 hours or overnight in the fridge in a large bowl or 9×13 pyrex glass dish.
- Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.
- After the meat is nice and brown on both sides, add the remaining vegetable marinade (scallion, onion, pepper, etc.), scotch bonnet pepper and cover and bring to a boil.
- Lower to a simmer and allow to cook in its own juices for 35-45 minutes or until tender.
- Add water toward the end to create a little extra “gravy”–although there will be water from covering the pot and it forming its own condensation.
- Jamaicans will usually eat this with a few potatoes stewed in. If you want to add for family members, be sure to add toward the end and lower to a simmer and stew it for about 1 hour until it has a thick consistency. They can be completely omitted for a fully Keto meal and sweet potatoes added for a Paleo version.