Ingredients

  • 1tsp. allspice
  • 1 tbsp. coconut oil
  • 6 tbsp. curry powder
  • 1 tablespoon Garlic, granulated
  • 1 large green pepper (chopped)
  • 1/2 medium Onion, chopped
  • 2 tsp. black pepper pepper
  • 1 1/2 teaspoons salt
  • 3 scallions (chopped)
  • 1 scotch bonnet pepper or habanero (seeded and minced)
  • 3lb of chicken thighs, legs or breast (skinless)
  • 2 sweet potatoes (chopped)
  • 1tbsp. thyme
  • 2 cups water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
  • INGREDIENTS:
  • Length: 120 minutes

Step 2

  • 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, scotch bonnet pepper and water to the pot, cover and bring to a boil.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 3

  • Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.
  • INGREDIENTS:
  • Length: 60 minutes