Ingredients:

  • 1.5 lbs bone-in chicken thighs or breasts, skinless
  • 6 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 medium potato, peeled and cubed
  • 1 bell pepper, chopped
  • 1 cup corn kernels, fresh or frozen
  • 2 tablespoons olive oil
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon allspice
  • 1-2 Scotch bonnet peppers, whole
  • Juice of 1 lime, about 2 tablespoons

Instructions:

  1. Prepare the ingredients: Dice the onion, mince the garlic, slice the carrots, cube the potato, and chop the bell pepper.
  2. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until translucent, about 3-4 minutes.
  3. Add the chicken pieces to the pot and sauté until lightly browned, about 5-7 minutes.
  4. Stir in carrots, potato, bell pepper, salt, and pepper. Cook for an additional 2-3 minutes, stirring well.
  5. Add the chicken broth, thyme, allspice, corn, and Scotch bonnet peppers. Bring to a boil.
  6. Reduce heat to low and let simmer for 30 minutes, or until the chicken is fully cooked.
  7. Remove the Scotch bonnet peppers and stir in lime juice. Taste and adjust seasoning if necessary.
  8. Ladle into bowls, garnish with fresh herbs, and serve with lime wedges.