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Place the habaneros, green onions, spices, and thyme in the food processor.
Add 1-2 tablespoons olive oil and make a paste. This is a simplified jerk chicken rub. Note: be sure to take the seeds out of the habaneros if you can't take the heat! If you take out the seeds, this recipe will be medium heat, but if you leave them in it will be very hot.
Heat 2-3 tablespoons olive oil in a skillet over medium-high heat. Brown the chicken on all sides in 2 batches and remove chicken from pan.
Add carrots, onion, and celery to pan and saute for 3 minutes. Add garlic and cook 1 minute more. Add flour and stir to mix in well, lowering heat to medium if necessary. Cook 1 minute while stirring.
Add the jerk paste and mix. Cook 1 minute more.
Add the vinegar, beer and water to the pan and scrape the bottom of the pan to incorporate any browned bits into the sauce. Add the chicken and potatoes. Simmer for an hour until potatoes are tender. Serve over rice.