Calories
587kcal
Sugar
7g
Fat
19g
Carbs
34g
Protein
70g
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
Preparation
- 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.
- 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.
- Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.
