In a large bowl, combine the chicken pieces with the lime juice, curry powder, adobo seasoning, minced garlic, grated ginger, fresh thyme, dried thyme, ground allspice, and minced habanero peppers. Mix well until the chicken is thoroughly coated in the marinade. Allow it to marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the marinated chicken pieces in batches, browning them on all sides. This should take about 5-7 minutes per batch. Don't overcrowd the pot; you want a nice golden color on the chicken.
After browning the chicken, remove it from the pot and set it aside. In the same pot, add the chopped onions, carrots, and bell peppers. Sauté for about 5 minutes, or until the onions become translucent.
Return the browned chicken to the pot, and add the chopped potatoes along with the chicken broth. Stir well to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
Once cooked, taste and adjust seasoning if necessary. Serve your Original Jamaican Curry Chicken over rice or with traditional bread, and enjoy the vibrant flavors and rich aromas!
