Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.

Add the green onion, garlic, ginger and Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom.

Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.

Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes.

Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through.

Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.