Recipe of the week: Curried chicken

Jamaica is known for its fiery barbecue spice rubs, but breakfast fare may be the island’s true specialty, said Betsy Andrews in Saveur. Hearty, spicy breakfasts are a Jamaican tradition “born of the island’s unique history.” Though the chicken curry below can be served for dinner, it’s a popular breakfast dish at Kingston’s cafés.

Curried chicken

4 lbs boneless, skinless chicken thighs, cut into 1½-inch pieces

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¼ cup fresh lime juice

2 tbsp curry powder

¼ cup coconut oil

salt and pepper

1 tsp ground allspice

3 cloves garlic, finely chopped

3 scallions, finely chopped

3 sprigs thyme

2 carrots, thinly sliced

1 chayote squash, cut into ½-inch cubes

1 russet potato, peeled and cubed

1-inch piece ginger, minced

1 cup coconut milk

1 Scotch bonnet or habañero chile, slit in half lengthwise

cooked white rice

Combine chicken, lime juice, and 1 tbsp curry powder in large bowl. Toss to combine; refrigerate at least 4 hours or overnight.

Heat oil in 6-qt Dutch oven over medium-high heat. Season chicken with salt and pepper. Working in batches, add chicken to pot and cook, stirring, until golden brown, about 8 minutes. Transfer chicken to bowl with marinade and set aside. Add remaining curry powder, allspice, garlic, scallions, thyme, carrots, chayote, potato, and ginger, and cook, stirring occasionally, until lightly caramelized, about 6 minutes. Add chicken and marinade to pot along with coconut milk and chile; stir to combine. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, about 40 minutes. Serve over rice. Makes 6 to 8 servings.