Are you going to Jamaica this week? Me neither… I wish I was, in light of more snowfall today. I’m ready for some sunshine. Beyond ready. But a vacation is not in the cards right now, so I’ll bring Jamaica into our kitchens with this recipe. It’s authentic and delicious, and not too hard to make, I promise.
What you’ll need:
- 1 whole chicken, cut into pieces
- 6 tbsp jamaican curry
- 2 potatoes, cut into small cubes
- 1 1/2 tbsp canola oil
- 2 cups water
- 1 onion, chopped
- 3 stalks scallion, chopped
- 5 sprigs fresh thyme
- 4 cloves garlic, minced
- 2 hot peppers, chopped
- 2 tsp salt
- 2 tsp pepper
Chop the onion, scallions, hot peppers and garlic into small pieces. Combine with the chicken in a bowl. Add curry, thyme, salt and pepper and allow to marinade for 2 hours in the refrigerator.
Heat the canola oil and fry the chicken in a Dutch oven for 5 to 10 minutes. Add water and potatoes and cover the pot. Simmer for 90 minutes on low to medium flame. Serve with white rice or traditional rice and peas.
Bon Appétit!
