Ingredients Jump to Instructions ↓

  1. 4 teaspoons kosher salt

  2. 1 tablespoon curry powder

  3. 1 1/2 teaspoons ground allspice

  4. 1 teaspoon freshly ground black pepper

  5. 2 pounds chicken legs and thighs, washed and patted dry

  6. 2 tablespoons vegetable oil

  7. 1/2 medium white onion , finely chopped

  8. 2 medium garlic cloves , finely chopped

  9. 1 medium habanero pepper, stemmed and finely chopped

  10. 2 teaspoons fresh thyme leaves

  11. 1 medium russet potato , large dice

  12. 1 medium sweet potato , large dice

  13. 1 medium chayote , pit removed and cut into 1-inch pieces

  14. 4 cups water

  15. 2 teaspoons white vinegar

Instructions Jump to Ingredients ↑

  1. Place salt, curry powder, allspice, and black pepper in a small bowl and mix until evenly combined. Rub 1/2 of the mixture all over the chicken and set aside. Heat oil in a 3-quart Dutch oven or a large, heavy-bottomed pot over medium heat. When the oil shimmers, add remaining spice mixture, onion, garlic, and habanero pepper and cook until vegetables are just beginning to soften and curry is dark golden brown in color and fragrant, about 2 minutes. Add chicken pieces and cook until just browned on all sides, about 5 minutes per side. Add all remaining ingredients except vinegar and bring to a simmer. Cook, uncovered, until vegetables just give way when pierced with a knife and chicken is fully cooked and tender, about 30 minutes. Stir in vinegar and serve.


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