Ingredients
-
1
-
4
-
1 1/2
-
-
1
-
3
-
1
-
1/2
-
4
-
1/2
-
1
-
4
-
2
-
1
-
1/2
Directions
Caribbean Pepper Pot With Chicken & Shrimp,This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can’t find one use a habanero or jalepeno.,We liked this a lot, but had to make some changes based on my diet or availability: used chicken breast, not thighs used pan spray, not oil used jalapeo because of fear of heat and availability. No okra – looked at 4 stores neither fresh nor frozen was available! Also, used a 1/2 can of light coconut milk b/c I needed to use it up. I served it over rice. It was very very good, DH loved the sweet potatoes. Made FYC.
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Steps
|
1
Done
|
Heat the Oil in a Dutch Oven Over Medium Heat. Pat the Chicken Dry, and Season With Some Salt and Pepper. Add the Chicken, Smooth Side Down, to the Pan and Cook Until Brown, About 4 Minutes. Transfer the Chicken to a Plate. |
|
2
Done
|
Add the Onion and Garlic to the Pot, and Cook Until the Vegetables Are Softened, About 5 Minutes. Stir in the Allspice and Tomatoes and Cook Until the Juices Are Almost Evaporated. |
|
3
Done
|
Add the Chicken Stock, Chicken Thighs, Kale, Sweet Potatoes, Okra, Bay Leaves, 1 1/2 Tsp Salt, Scotch Bonnet, and Thyme. Bring to a Boil, Then Adjust the Heat to Maintain a Gentle Simmer. Cook, Uncovered Until the Chicken Is Cooked Through and the Sweet Potatoes Are Tender, About 25 Minutes. |
|
4
Done
|
Stir in the Coconut Milk and the Shrimp and Simmer Until the Shrimp Turn Pale Pink and Are Firm but not Tough and Rubbery. (about 2 Minutes. They Should Look Like a C, not an O). |
|
5
Done
|
Ladle the Stew Into Bowls and Serve. |
