Directions:

• 1.

  Remove the skin from the chicken. Using a large, heavy knife or cleaver, cut the chicken into 1½–2-inch pieces.

• 2.

  Add the chicken to a large bowl and cover with cold water. Add 2 tablespoons of apple cider vinegar and mix together. Rub the chicken to remove any impurities. Let soak for 10–15 minutes. Drain the water from the chicken, then add fresh cold water to cover, along with the remaining 2 tablespoons apple cider vinegar. Mix together and set aside for 10–15 minutes more. Drain.

• 3.

  Transfer the chicken to a clean bowl and coat with the all-purpose seasoning and 1½ tablespoons curry powder. Using a gloved hand, rub the seasonings all over the chicken. Cover the bowl and refrigerate for 30–60 minutes.

• 4.

  Heat the oil in a large pot over medium heat until shimmering. Add the remaining ½ tablespoon curry powder and fry for 1 minute, until beginning to burn.

• 5.

  Add the chicken to the pot, cover, and cook until almost dry, 8–10 minutes, stirring halfway through.

• 6.

  Add the scallions, carrots, Scotch bonnet, potato, bell pepper, thyme, allspice, and 2 cups cold water. Cover and cook for 20 minutes, until the vegetables are cooked through and the chicken is tender.

• 7.

  Serve the chicken with steamed rice and sliced tomato.

• 8.

  Enjoy!