BY KAREN BOSSICK

Mario Wilson was 7 when he cooked up his first dish in his mother’s restaurant in Jamaica. Years later, he came to the United States to earn more money to send home to his family. He landed first in South Carolina and Wisconsin, then made his way to Sun Valley where he found home.

He warmed the tummies of skiers with Jamaican lunches at the Hot Water Inn in Warm Springs before the inn was sold. And he worked at Cristina’s and Sushi on Second. Today he has his own catering business--3 Jerks Catering (3jerkssunvalley@gmail.com).

“I love it here—it’s peaceful and you can become one with nature—the mountains, the snow,” he said. “And my thing is to bring something different to the valley—flavorful food that is not native to this area with a little Vietnamese fusion mix.”

Meet Mario and get a taste of his Jamaican Curry Chicken in today’s video featuring Marie Gallo in Marie’s Kitchen.

MARIO’S JAMAICAN CURRY CHICKEN

3 chicken leg-thighs, cut into quarters with skin and bone left for more flavor

2 tablespoons All Purpose Seasoning

4-6 tablespoons curry powder (Mario prefers Betapac, which can be purchased online)

Olive oil

Garlic clove, diced

Ginger to taste, chopped

4-5 green onions, diced

½ cup red pepper, sliced

½ cup yellow pepper, slied

½ cup green pepper, sliced

1 small yellow onion, sliced

½ to 1 cup carrot slices

2 tablespoons coconut powder, or coconut milk

2 sprigs thyme

Rice

1-2 tablespoons butter

Salt to taste

Mix spices with garlic and ginger and rub on chicken, letting the chicken absorb the flavors in the refrigerator for two hours or even overnight.

Heat pot, adding a little olive oil as you do. Add chicken. Add a cup of water and simmer 5 minutes. Cover and simmer 15 minutes. Add vegetables mixed with thyme and coconut powder or milk during the last 5 minutes of cooking.

Serve over rice, that has been cooked with salt and 1 or 2 tablespoons of butter.