Ingredients

• 4 lbs Chicken thighs

• 1 large potato

• 1 large carrot

• Thyme

• Scallions

• Red pepper

• Green pepper

• 1 small yellow onion

• 1 Thumb ginger

• 2 tbsp jerk seasoning

• 2-4 tbsp coconut oil

• 1 tsp browning or molasses

Directions

1. Cut chicken legs and or thighs into chunks.

2. Season with the dry seasoning and the browning. Mix together to incorporate well.

3. In a dutch oven or a skillet, heat oil over medium heat. When the pan is hot, brown chicken until golden brown. When chicken is browned, pour in 3 cups of water and your chopped ginger, potatoes and garlic.

4. Let simmer for 15 minutes.

5. Then add remaining ingredients and cover to simmer over high heat to allow potatoes to break down and build a sauce.

6. After the sauce is to the desired consistency, remove the pan from heat and let rest for 10 mins. Serve over rice.