Ingredients
Scale
- 3–4 lbs organic chicken (skin removed)
- 2–3 Tbsps Jamaican Green Seasoning
- 2 Tbsps Jamaican curry powder
- 1 (14 oz.) can full-fat coconut milk
- 4 Tbsps extra virgin olive oil
- 2 medium russet potatoes (peeled and cubed)
- 2 medium carrots (peeled and chopped)
- 1–3 scotch bonnet peppers (adjust according to spice preference)
- 1 cup organic chicken stock (low-sodium)
Instructions
- Clean the chicken pieces under cold water and pat dry. In a large bowl, mix chicken with Jamaican Green Seasoning, sea salt, smoked paprika, and curry powder until evenly coated.
- Heat olive oil in a large pot over medium heat. Add seasoned chicken and brown on all sides for about 5–7 minutes.
- Remove browned chicken and set aside. In the same pot, sauté garlic, ginger, bell pepper, potatoes, carrots, scotch bonnet peppers, green onions, and thyme for about 5 minutes until fragrant.
- Return chicken to the pot. Pour in coconut milk and chicken stock; stir well. Bring to a gentle boil then reduce heat to simmer.
- Cover and simmer on low for about 30 minutes or until chicken is fully cooked through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 390
- Sugar: 6g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg