Ingredients (15)
- 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 habanero pepper, stemmed and finely chopped
- 2 teaspoons fresh thyme leaves
- 1 medium russet potato, large dice
- 1 medium sweet potato, large dice
- 1 medium chayote, pit removed and cut into 1-inch pieces
- 4 cups water
- 2 teaspoons white vinegar
- Calories779
- Fat54.24g
- Saturated fat13.82g
- Trans fat0.26g
- Carbs18.95g
- Fiber3.27g
- Sugar2.86g
- Protein51.95g
- Cholesterol288.79mg
- Sodium1403.99mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Hot as heck in the best possible way, this easy-to-prepare stew is rounded out with lots of flavor from browned chicken and the underappreciated chayote gourd.
What to buy: Chayote is a gourd common to Caribbean cuisine, and it goes by many aliases: chocho, mirliton, christophene, vegetable pear. Females have smooth skin, while males have prickly skin; either will work in this recipe, though the female fruit is easier to prepare. Look for chayotes that are firm and free from blemishes.
Game plan: We made this stew very spicy by using an habanero pepper. If you want to tame it down a bit, you can use less habanero or substitute the milder jalapeño.
Like all stews, this improves in flavor as it sits, so it’s a great dish to make ahead.
This recipe was featured as part of our Cooking with Fall Ingredients story. Looking for dessert? Try our Jamaican rum cake.
Tips for Chicken
Instructions
- 1Place salt, curry powder, allspice, and black pepper in a small bowl and mix until evenly combined. Rub 1/2 of the mixture all over the chicken and set aside.
- 2Heat oil in a 3-quart Dutch oven or a large, heavy-bottomed pot over medium heat. When the oil shimmers, add remaining spice mixture, onion, garlic, and habanero pepper and cook until vegetables are just beginning to soften and curry is dark golden brown in color and fragrant, about 2 minutes.
- 3Add chicken pieces and cook until just browned on all sides, about 5 minutes per side.
- 4Add all remaining ingredients except vinegar and bring to a simmer. Cook, uncovered, 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.
Recommended from Chowhound
Guides
How to Make Your Sugar Cookies Taste Better
by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...
Explainers
Christmas Cheesecake: The Most Wonderful Dessert of the Year
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...
Recipe Round-Ups
11 Gluten-Free Cookie Recipes for the Holidays
by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...