Step 1

Cut up the chicken as much as you prefer. Rub the chicken pieces with 1 tablespoon Jamaican curry powder and salt and pepper to taste.

Step 2

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through. Remove the chicken and set it aside.

Step 3

Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.

Step 4

Add the green onion, garlic and ginger and cook 30 seconds to 1 minute, until the garlic becomes fragrant.

Step 5

Stir in the Jamaican curry powder, allspice, thyme, and adobo seasoning. Cook for 1 minute, stirring, until the seasonings bloom in flavor.

Step 6

Stir in the coconut milk (if using), chicken broth, tomato paste (if using) and potatoes. Taste and adjust with salt, pepper and hot sauce to your personal tastes.

Step 7

Nestle the seared chicken back into the pan with the curry sauce and reduce the heat. Simmer for 30 minutes, or until the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.

Step 8

Serve! I like to garnish mine with fresh chopped parsley, red pepper flakes and chili slices.