Jamaican Curry Chicken

Instructions

1. 1
   In a large bowl, toss chicken with 2 tbsp curry powder, salt, pepper, allspice, paprika, onion, garlic, ginger, scallions, thyme, and lime juice. Marinate for at least 30 minutes.
2. 2
   Heat vegetable oil in a Dutch oven over medium-high. Add 1 tsp curry powder, toasting until fragrant, about 1 minute.
3. 3
   Add marinated chicken pieces (reserve leftover juices) and brown on all sides, about 4–5 minutes. Do this in batches if necessary.
4. 4
   Stir in bell pepper and Scotch bonnet pepper. Saute for 2–3 minutes until softened.
5. 5
   Add reserved marinade and chicken broth. Stir, then add potatoes. Bring to a simmer, cover, and cook for 25–30 minutes until chicken is cooked through and potatoes are tender.
6. 6
   Remove lid and simmer an additional 5 minutes if needed to thicken the sauce. Taste and adjust seasoning.
7. 7
   Garnish with extra thyme or scallions and serve hot with rice.