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|EVERY FEW MINUTES|
|JESSICA'S JAMAICAN CURRY CHICKEN|
1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 tbsp. curry
2 cloves garlic
1 tsp. all purpose seasoning
1 tsp. black pepper
1 tsp. chicken seasoning (less if it contains salt)
3 white potatoes (peeled, cut in cubes)
1 tbsp. vegetable oil
2 tbsp. butter
2 c. water
1/2 Scotch bonnet pepper
Wash chicken with lemon and cut into bite size pieces. Season with all dry ingredients.
Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hour).
Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil, stir, lower heat until chicken is almost cooked. Add potatoes and butter. Cook until water is reduced and potatoes are tender. Serve over steamed white rice.
Cooks Note: The original recipe called for 5 tbsp. of curry plus 1 tbsp. chicken seasoning, but we found this to be too spicy; we have reduced the curry to 1 tbsp. and the chicken seasoning to 1 tsp. (you might even use less if your chicken seasoning contains salt). We recommend seasoning by starting off with small amounts; taste and adjust according to your own preferences.
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