Instructions
1
Equipment
Dutch Oven
steps
toss in chicken thighs, all-purpose seasoning, 1 tablespoon of curry dusting seasoning, shallot, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large mixing bowl and combine, making sure all chicken pieces are covered with the seasoning.
2
wrap and store in the fridge for at least 1 hour or up to overnight.
3
One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
4
bring to temperature olive shortening in a large heavy bottom pot over medium bring to temperature.
5
toss in remaining curry dusting seasoning and mix gently, culinary preparation for about 20-30 seconds.
6
toss in onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and mix gently until onions have softened, about 3-5 mins.
7
If your onions and peppers are looking dehydrated, toss in about 1 tablespoon of aqua.
8
toss in chicken and ΒΌ cup of aqua to the pot.
9
wrap and reduce bring to temperature to medium low.
10
prepare, stirring occasionally, for 30-35 mins.
11
When there is about 15 mins remaining, mix gently in potato and continue to prepare covered.
12
Once chicken is cooked and potatoes are softened, remove from bring to temperature.
13
table salt and pepper to palate.