Jamaican Curry Chicken and Potatoes

Instructions

1. 1

   Place chicken in a large bowl. Season with garlic powder, 2 teaspoons salt, and ½ teaspoon pepper, making sure it's evenly coated. Let it come to room temperature.

2. 2

   Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep it from scorching, and cook for 30 seconds or until tender. Remove onions and garlic from the pan and set aside in a bowl.

3. 3

   If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan and sear on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.

4. 4

   Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.

5. 5

   Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper and add to the pan. Add potatoes and stir to evenly coat chicken and potatoes.

6. 6

   Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt, and pepper as needed.

7. 7

   In a small bowl, combine cornstarch with ¼ cup water to form a slurry. Add 1 tablespoon of the slurry and bring to a boil to thicken, adding more slurry to reach desired consistency. Remove bay leaf and thyme stems and discard. Serve with rice.