This dish, unlike its Indian counterpart, has a distinct taste and includes allspice and recaito. If you really wanna know the difference between these two, start cooking now!
Cut and clean the chicken. Add about 1½ tablespoon of curry powder, tablespoon of allspice, and some ginger.
Add the garlic, pepper, paprika, green seasoning or Epis (this is optional but it will add more flavor to your dish) and salt.
Then add the vegetables – bell pepper, onions, thyme, three cloves of garlic and green onion.
Mix everything together thoroughly, and cover it to marinate for 20 minutes or overnight.
While you wait for the chicken to marinate, cut up some carrots and potatoes.
Heat your pot to medium-high and add some oil. Once your pot is hot, start cooking the chicken until it becomes nice and golden brown. Turn it over so it cooks evenly on both sides.
Add enough water to cover the chicken then add in the peppers. Cover the pot and let it cook for 20 minutes.
After cooking it for 20 minutes, stir it and then add in the potatoes, carrots, and some bay leaves. Taste it and make sure you have enough salt, add according to your preference.
Cover it for another 20 minutes and you're done!
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