Spicy Chicken and Chayote Jamaican Stew

Adapted from chow.com


  • 4 teaspoons kosher salt

  • 1 tablespoon curry powder

  • 1 1/2 teaspoons ground allspice

  • 1 teaspoon freshly ground black pepper

  • 2 pounds chicken legs and thighs, washed and patted dry

  • 2 tablespoons vegetable oil

  • 1/2 medium white onion, finely chopped

  • 2 medium garlic cloves, finely chopped

  • 1 medium jalapeno, seeded and finely chopped

  • 2 teaspoons fresh thyme leaves

  • 1 medium russet potato, cut into large dice

  • 1 medium sweet potato, cut into large dice

  • 1 medium chayote, pit removed and cut into 1-inch pieces

  • 4 cups vegetable stock or water (I used store-bought vegetable broth in a carton)

  • 2 teaspoons white vinegar


  1. Place salt, curry powder, allspice, and pepper in a small bowl and mix until evenly combined. Rub half of the mixture all over the chicken.

  2. Heat oil in a 3-quart Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium-high heat. When the oil shimmers, add chicken pieces and brown on all sides (a few minutes a side). Remove from pan and set aside. Discard all but 2-3 tablespoons of the oil in the pan.

  3. Add the remaining spice mixture, onion, garlic, and pepper and cook until vegetables are just beginning to soften and curry is dark golden brown in color and fragrant, about 2 minutes.

  4. Add the browned chicken and all remaining ingredients except vinegar and bring to a simmer. Cover. Cook until vegetables just give way when pierced with a knife and chicken is fully cooked and tender, about 30 minutes. Stir in vinegar and serve with your choice of bread.


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