This recipe is an amalgam. I can't remember where I got the original basics from.
Takes about 90 minutes of cook time. Cook time is something In6 terrible at estimating.
Serves a good amount of people
No special equipment required.
Ingredients:
4 chicken leg quarters, skin removed and cut into small pieces. (I cut each leg into 3 pieces and each thigh into 4 pieces after removing most of the backbone.) (Or use 8 thighs. If using thighs, slice off the wider flap of meat and cut in half. Chop the remaining piece (with the bone attached) into 2 or 3 pieces.)
¼ cup distilled white vinegar
Juice of ½ lemon (save the squeezed half) or 1½ tablespoons of lemon juice
Next 5 Together
4 clove garlic, finely chopped
4 tablespoons Jamaican Curry Powder
½ tsp ground allspice
2 tsp salt
1 tsp freshly ground black pepper, or to taste
1 teaspoon dried thyme or 5 sprigs fresh thyme
Next 7 together
1 teaspoon freshly minced ginger
2 scallions (green onions), chopped
1 small Scotch Bonnet or habanero pepper (or more to taste) minced (do not touch face or eyes after handling; immediately wash hands)
1 Medium to Large onion, sliced root to tip
¼-½ Small red bell pepper, finely chopped
¼-½ Small green bell pepper, finely chopped
​​​​​​tablespoons Jamaican Curry Powder
4 tablespoons olive or coconut oil
1 tablespoon tomato paste or ketchup
Next 3 together
1 can coconut milk minus ½ cup reserved for rice and peas
8 ounces chicken stock
1 cup Water
Next 4 together
2 large russet potatoes (or 1 russet and one sweet potato), peeled and coarsely chopped (optional)
1 medium carrot sliced or 1 handful of baby carrots cut into 2 or 3 pieces each
The rest of the green and red pepper cut into 1 inch squares.
1 cup water or chicken broth
Generous dash of hot sauce, or to taste (optional)
Directions:
1. In a large bowl, combine the chicken pieces and vinegar. Add enough cold water to cover the chicken. Add the lemon juice and lemon half. Cover and refrigerate for 1 to 2 hours. With tongs, lift the pieces from the bowl (without rinsing) and transfer them to another bowl.
2. Season chicken with 2 tsp salt, black pepper, 4 Tbsp of curry powder, allspice, thyme and chopped garlic; put chicken in fridge for at least 1 hour or up to overnight to absorb spices.
3. In a large flameproof casserole or saute pan, heat the oil over medium heat. Add the chicken to the pan. Cook for 5 minutes, turning occasionally, until the chicken is well browned. Remove to a bowl.
4. Add the onion, scallions, ginger, red and green bell peppers and Scotch Bonnet peppers and remaining 2 tablespoons of curry powder. Cook, stirring often, for 8 minutes or until the onion is translucent.
5. Add ketchup and saute for 2-3 more minutes. Return chicken to pan with any accumulated juices. Stir to mix. Add coconut milk, chicken stock and just enough water to cover the chicken (about 1 cup). Bring to a boil, lower the heat, cover the pan, and simmer for 30 minutes.
6. Raise heat to medium, add potatoes, carrot, red and green pepper squares and add 1 cup water or chicken broth cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)
7. Taste and adjust with salt, if needed, and hot sauce, if using.
8. Serve with Rice and peas.
Takes about 90 minutes of cook time. Cook time is something In6 terrible at estimating.
Serves a good amount of people
No special equipment required.
Ingredients:
4 chicken leg quarters, skin removed and cut into small pieces. (I cut each leg into 3 pieces and each thigh into 4 pieces after removing most of the backbone.) (Or use 8 thighs. If using thighs, slice off the wider flap of meat and cut in half. Chop the remaining piece (with the bone attached) into 2 or 3 pieces.)
¼ cup distilled white vinegar
Juice of ½ lemon (save the squeezed half) or 1½ tablespoons of lemon juice
Next 5 Together
4 clove garlic, finely chopped
4 tablespoons Jamaican Curry Powder
½ tsp ground allspice
2 tsp salt
1 tsp freshly ground black pepper, or to taste
1 teaspoon dried thyme or 5 sprigs fresh thyme
Next 7 together
1 teaspoon freshly minced ginger
2 scallions (green onions), chopped
1 small Scotch Bonnet or habanero pepper (or more to taste) minced (do not touch face or eyes after handling; immediately wash hands)
1 Medium to Large onion, sliced root to tip
¼-½ Small red bell pepper, finely chopped
¼-½ Small green bell pepper, finely chopped
​​​​​​tablespoons Jamaican Curry Powder
4 tablespoons olive or coconut oil
1 tablespoon tomato paste or ketchup
Next 3 together
1 can coconut milk minus ½ cup reserved for rice and peas
8 ounces chicken stock
1 cup Water
Next 4 together
2 large russet potatoes (or 1 russet and one sweet potato), peeled and coarsely chopped (optional)
1 medium carrot sliced or 1 handful of baby carrots cut into 2 or 3 pieces each
The rest of the green and red pepper cut into 1 inch squares.
1 cup water or chicken broth
Generous dash of hot sauce, or to taste (optional)
Directions:
1. In a large bowl, combine the chicken pieces and vinegar. Add enough cold water to cover the chicken. Add the lemon juice and lemon half. Cover and refrigerate for 1 to 2 hours. With tongs, lift the pieces from the bowl (without rinsing) and transfer them to another bowl.
2. Season chicken with 2 tsp salt, black pepper, 4 Tbsp of curry powder, allspice, thyme and chopped garlic; put chicken in fridge for at least 1 hour or up to overnight to absorb spices.
3. In a large flameproof casserole or saute pan, heat the oil over medium heat. Add the chicken to the pan. Cook for 5 minutes, turning occasionally, until the chicken is well browned. Remove to a bowl.
4. Add the onion, scallions, ginger, red and green bell peppers and Scotch Bonnet peppers and remaining 2 tablespoons of curry powder. Cook, stirring often, for 8 minutes or until the onion is translucent.
5. Add ketchup and saute for 2-3 more minutes. Return chicken to pan with any accumulated juices. Stir to mix. Add coconut milk, chicken stock and just enough water to cover the chicken (about 1 cup). Bring to a boil, lower the heat, cover the pan, and simmer for 30 minutes.
6. Raise heat to medium, add potatoes, carrot, red and green pepper squares and add 1 cup water or chicken broth cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)
7. Taste and adjust with salt, if needed, and hot sauce, if using.
8. Serve with Rice and peas.
