Wash chicken and cup up into small pieces (I like chicken skin so I leave mine on)
1 large onion
4 green onions
3 cloves garlic
6 sprigs thyme
half cup of red & green bell pepper
Scotch bonnet to your taste (substitute with habanero)
Chop all vegetables up (small)
Season chicken with 2 tablespoon of all purpose seasoning (if you can get Chief Jamaican curry powder that's my favorite, if you can't, you can use Grace (picture below).
Add 3 tablespoon of curry powder and season overnight with all the vegetables.
Heat up pot, I don't add oil, as the skin will produce oil. I heat my pot up on a high heat , add everything into pot, put on lid keep stirring about every 2 mins, when the chicken has produced it's own juice, reduce to medium heat, add one chicken stock cube, and one cup of water ( or one cup of chicken stock ).
Let the chicken cook till done, about 30 mins. Turn off leave for about 10 mins.
The grease from the chicken , if you keep the skin on will separate and be on top, take a spoon and spoon it off the top so it's more healthy for you , but that's optional.
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