Jamaican Curry Chicken

Ingredients

• 2 lbchicken thighs, bone-in
• 2 1/2 tbspcurry powder, Jamaican curry powder; 1 tbsp for marinade, 1.5 tbsp for cooking
• 1 tspall-purpose seasoning
• 1onion, chopped
• 3scallions, chopped
• 1/2green pepper
• 4 clovegarlic, chopped
• 1scotch bonnet pepper, chopped; optional
• 3 sprigthyme
• 3 tbspolive oil
• 1/4 cupwater
• 1russet potato, large; added in final 15 minutes
• salt, to taste
• black pepper, to taste

Method

1. 1

   Combine chicken thighs, all-purpose seasoning, 1 tbsp curry powder, onion, scallions, green pepper, garlic, scotch bonnet pepper (if using) and thyme in a large bowl. Toss to coat all pieces. Cover and refrigerate for at least 1 hour or up to overnight.

2. 2

   Remove the chicken from the marinade, separating and setting aside the onions, peppers and garlic.

3. 3

   Heat olive oil in a large heavy-bottomed pot over medium heat. Add the remaining curry powder and stir for 20–30 seconds. Add the reserved onions, green pepper, garlic, thyme and scotch bonnet and cook until the onions have softened, about 3–5 minutes.

4. 4

   Add the chicken and ¼ cup water. Cover, reduce heat to medium-low and cook, stirring occasionally, for 30–35 minutes.

5. 5

   When about 15 minutes remain, stir in the potato and continue cooking covered.

6. 6

   Once the chicken is cooked through and the potatoes are tender, remove from heat. Season with salt and pepper to taste.