Jamaican Curried Chicken

1 Whole chicken 3-4 lbs
1 limes
3 cloves garlic
2 stalk escallion
1/4 inch root ginger
1 1/2 tsp. curry powder
a pinch of pimento
1 scotch bonnet pepper
1 sprig of thyme
2 tsp salt
2 tbsp oil
2 cups water
3 medium potatoes
thyme

1. Cut up the chicken in small pieces, 2 - 3 inch pieces, bone and all. Just cut right through those bones with a sharp knife.

2. Roll the lime with the palm of your hand on the counter to break up the fibers and release more juice. cut the lime and squeeze a half over the chicken.

3. Rinse the chicken and drain well. Squeeze the other half of lime on chicken. This will remove all the rawness of the chicken.

4. Sprinkle curry powder, pimento, and salt over chicken. Mash Garlic and ginger and add.

5. Use your hand or a big spoon to stir well. Let marinate for 1 - 24 hours in the refrigerator. (1 hour before cooking. remove from refrigerator and bring to room temperature.)

6. Heat oil in a heavy skillet or casserole that has a tight fitting cover. Add the whole chicken mixture to this and cover. Let it do it's thing for 5 minutes with heat on high.

7. Turn the chicken in the pot and add the water. Cover and simmer for 15 minutes on medium flame.

8. Taste to see if the salt is right and add more if necessary. Add the cubed potato and cook for 10 more minutes covered on low. If too much liquid, turn up the fire to medium. If too little liquid, add 1/2 cup more. The amount of liquid in the pot will depend on the kind of cookware that you use.

9. Add escallion, scotch bonnet pepper, either whole or carefully cut the outside flesh and not the veins or seeds, add the thyme and cover and simmer on low for 7 more minutes.

You can find it and others at the Stainless Steel Cookware Set store