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Jamaican cuisine is a vibrant tapestry woven from the island's rich cultural heritage, blending influences from the indigenous Taino people, African slaves, and European colonizers. This unique culinary tradition is characterized by its bold flavors, aromatic spices, and a strong emphasis on fresh, local ingredients. At the heart of Jamaican cooking is the use of spices, which not only enhance the taste of dishes but also reflect the island's diverse history and cultural significance.

Authentic Jamaican Curry Chicken

Experience the vibrant flavors of Jamaica with authentic Jamaican Curry Chicken! This dish combines the rich heritage of Jamaican cuisine, featuring a unique blend of spices like Jamaican curry powder and allspice. Marinated chicken simmers to perfection alongside potatoes and bell peppers, creating a hearty meal that's bursting with flavor. Perfect for family gatherings, this dish invites you to savor a taste of Jamaican hospitality. Dive into this culinary delight today! #JamaicanCuisine #CurryChicken #Foodie #CookingTips #AuthenticRecipes
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Ingredients
  

2 lbs chicken (cut into pieces, bone-in preferred for flavor)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon black pepper

1 teaspoon salt (adjust to taste)

1 tablespoon vegetable oil

1 medium onion (chopped)

4 cloves garlic (minced)

1 inch piece of ginger (grated)

2-3 green onions (chopped)

1 Scotch bonnet pepper (whole, for spice or sliced for more heat)

2-3 medium potatoes (peeled and cubed)

1 bell pepper (sliced, any color)

4 cups chicken broth or water

1 tablespoon soy sauce

1 tablespoon brown sugar

Fresh cilantro (for garnish)

Instructions
 

In a large bowl, marinate the chicken pieces with curry powder, allspice, black pepper, and salt. Let it sit for at least 30 minutes to absorb the flavors.

    Heat the vegetable oil in a large pot or Dutch oven over medium heat. Once hot, add the marinated chicken pieces, browning them on all sides (about 5-7 minutes). Remove and set aside.

      In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.

        Return the browned chicken to the pot, stirring to combine with the sautéed ingredients. Add the whole Scotch bonnet pepper (or sliced if you prefer more heat) and the chopped green onions.

          Stir in the cubed potatoes and bell pepper, allowing them to mix well.

            Pour in the chicken broth or water, followed by the soy sauce and brown sugar. Stir everything together, ensuring nothing sticks to the bottom.

              Bring to a gentle boil, then reduce heat to low, cover, and let simmer for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked. Stir occasionally and check for seasoning, adjusting salt if needed.

                Once cooked, remove the whole Scotch bonnet if you prefer a milder curry.

                  Serve hot over steamed rice and garnish with fresh cilantro.

                    Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6