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Ingredients
  • 3 pounds bone-in, skin-on chicken legs and thighs, skin removed
  • 1 tablespoon garlic powder
  • Kosher salt and black pepper
  • 2 tablespoons olive oil, plus more as needed
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons Jamaican hot curry powder, such as Jamaican Choice or Grace, plus more as needed
  • 1 Scotch bonnet or habanero pepper
  • 4 medium Yukon Gold potatoes, washed and quartered
  • 1 to 2 quarts chicken stock (reduce or add liquid depending on pot size)
  • 1 dried bay leaf
  • 2 fresh thyme sprigs
  • ¼ cup cornstarch
  • White rice, for serving
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