Step 1

Prep the Chicken: Set out a large mixing bowl. Remove the chicken skins, leaving the meat and bones intact. Place the chicken in the bowl and discard the skins. Pour the lime juice over the top of the chicken and toss them to coat.

Step 2

Marinate: To the chicken, add the chopped onion, garlic, curry powder, adobo seasoning, ginger, thyme, allspice, and habanero. Toss well to coat. Then allow the chicken to rest and marinate for at least 30 minutes. (If you want to do this ahead, cover the bowl with plastic wrap and place in the refrigerator.)

Step 3

Brown the Chicken: Set a large 6-8 quart saucepot over medium heat. Add the oil. Once hot, add half the chicken pieces. Brown the chicken on both sides, for 2-3 minutes. Remove the chicken pieces, then brown the remaining chicken pieces in the oil for 2-3 minutes per side. Add the first batch of chicken back to the pot. Then pour in all the onions and seasonings from the bowl. Use tongs to stir the onions and garlic to the bottom of the pot to brown for 2-3 minutes.

Step 4

Simmer: Pour in the chopped potatoes, carrots, bell peppers, and chicken broth. Stir well. Cover and simmer for 25 minutes, reducing the heat if needed. Then uncover and simmer another 5 minutes to thicken the broth. Once the potatoes and carrots are fork-tender, taste, then salt and pepper as needed.

Step 5

Serve: Enjoy warm with rice or Jamaican Peas and Rice.