4 Serves
45 Mins
In a large mixing bowl, combine the chicken pieces with Jamaican curry powder, salt, and pepper. Allow the chicken to marinate for at least 15 minutes to develop flavor.
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Vitamin E
5 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
953 mg / 1,250 mgPotassium
1059 mg / 4,700 mgSodium
2030 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Heat the vegetable oil in a Dutch oven over medium-high heat. Add the marinated chicken pieces and sear until golden brown on all sides.
Add the potatoes, Scotch bonnet pepper, and water to the Dutch oven. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes.
13
g41
g5
g
Brazilian