Jamaican Curry Chicken

Ingredients

• 2 lb chicken thighs
• 2½ tbsp curry powder
• 1 tsp all-purpose seasoning
• 1 onion
• 3 scallions
• ½ green bell pepper
• 4 clove garlic
• 1 scotch bonnet pepper (optional)
• 3 sprig fresh thyme
• 3 tbsp olive oil
• ¼ cup water
• 1 large russet potato
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. In a large bowl, combine chicken thighs with all-purpose seasoning, 1 tablespoon curry powder, chopped onion, scallions, green pepper, garlic, scotch bonnet (if using), and thyme. Marinate for at least 1 hour or up to overnight in the refrigerator.
2. Heat olive oil in a Dutch oven or large heavy-bottom pot over medium heat. Add the remaining 1.5 tablespoons of curry powder and stir for 20-30 seconds.
3. Add the marinated onions, green pepper, garlic, thyme, and scotch bonnet (if using) to the pot. Sauté until onions soften, about 3-5 minutes, adding a tablespoon of water if they look dry.
4. Add the marinated chicken and 1/4 cup water to the pot. Cover, reduce heat to medium-low, and simmer for 30-35 minutes, stirring occasionally.
5. After 15 minutes of simmering, stir in the chopped potato. Continue to cook, covered, until the chicken is cooked through and potatoes are tender.
6. Remove from heat, season with salt and pepper to taste, and serve hot.