4 pounds of chicken thighs and chicken legs (skin off) 4 medium size potatoes 4 medium size carrots 1 bunch thyme 1 habanero pepper Half a green pepper, chopped Half a red pepper, chopper Half an onion, chopped 4 cloves of garlic, chopped 5 cups chicken broth 2 bay leaves 2 tbsp curry powder 2 tbsp badia complete seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp aroma seasoning (by culture spice) 1 tsp salt (add more gradually towards the end) You dont have to chop the chicken up, but I did. Season chicken and let it sit for 45 minutes.Add 2 tbsp vegetable oil to a hot pot and sear chicken for 3 to 4 minutes. Add veggies, but not the potatoes or carrots. Add broth and cook for 20 minutes uncovered on medium low. Add potatoes and carrots and cook for another 45 mins, uncovered on medium low. If you want the sauce to be thicker, take about a cup of the liquid out the pot and add to a bowel. Add 2 tbsp cornstarch and mix and add slurry to pot and continue to cook. Serve with your favorite sides and enjoy!