Step 1: Equipment

Step 2: Dutch Oven

Step 3: Instructions

Step 4: Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.

Step 5: One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.

Step 6: Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.

Step 7: Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.

Step 8: When there is about 15 minutes remaining, stir in potato and continue to cook covered.

Step 9: Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.