Recipe: Jamaican Curry Stew

This particular recipe is all my husband.  He spent a long time compiling old instructional videos and combining online recipes as well as just asking our Jamaican brethren how they make a good curry chicken stew.  And what he’s come up with is not only delish but fairly simple. 

Ingredients

4 chicken thighs

2 bone-in chicken breasts

Salt and freshly ground black pepper

1 teaspoon cumin

2 tablespoons curry powder

8 sprigs of fresh thyme, or 2 teaspoons of ground thyme

2 garlic cloves, minced

1 medium onion, diced

2 Scotch bonnet peppers, diced

3 scallions, diced

4 tablespoon extra-virgin olive oil, divided

2 tablespoons lime juice

1 orange bell pepper, diced

1 pound of Yukon gold potatoes, cubed

1 14-ounce can of coconut milk

1 chicken bouillon cube

1 packet of Sazon

Directions

1. Season chicken with cumin, salt and pepper.  In a large blow combine seasoned chicken, onion, scotch bonnet, garlic, thyme, curry, scallions, 2 tablespoons of olive oil and lime juice. Toss well. Marinate in the refrigerator for at least 6 hours.

2. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Remove chicken from marinade (do not discard) and cook in the Dutch oven until browned but not cooked through.

Add marinade to the Dutch oven and 2 cups of water. Cook covered, over medium heat, for at least 30 minutes.

3. Add Bell pepper, bouillon, Sazon, coconut milk and potatoes to the Dutch oven.  Cook until the potatoes are tender.

Serve over rice.

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