Jamaican Curry Chicken with Rice and Peas

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into chunks
• 2 tbsp Jamaican-style curry powder
• 1 tsp kosher salt, divided
• 1 tbsp vegetable oil
• 1 yellow onion, sliced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 Scotch bonnet or habanero chile, whole
• 2 cups chicken broth, divided
• 1 can coconut milk
• 1 cup long-grain rice
• 1 can kidney beans, drained and rinsed
• 2 scallions, thyme sprigs and black pepper

Steps

1. Toss chicken with curry powder and 1/2 teaspoon salt. Let it stand while you prepare the vegetables.
2. Heat oil in a Dutch oven. Cook chicken in batches until browned, then add onion, garlic and ginger.
3. Add the whole chile and 1 cup broth. Cover and simmer until chicken reaches 165°F and the sauce has reduced, about 18 minutes.
4. For rice and peas, bring coconut milk, remaining broth, rice, kidney beans, scallions, thyme and remaining salt to a boil. Cover and cook on low until rice is tender, 18 minutes.
5. Remove the chile and thyme stems. Fluff rice, season chicken with pepper, and serve together.

Allergen note: Contains coconut. Check curry powder and broth.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.