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Caribbean Pepper Pot With Chicken & Shrimp

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
4 chicken thighs, bone in, skinless
1 1/2 teaspoons kosher salt, plus more to season chicken
black pepper, freshly ground
1 medium onion, halved and sliced
3 garlic cloves, smashed
1 teaspoon allspice
1/2 cup tomatoes, chopped
4 cups chicken stock
1/2 lb kale, stemmed, leaves chopped
1 lb sweet potato, peeled, halved lengthwise and sliced into 3/4 inch half-moons
4 ounces okra, trimmed, halved lengthwise
2 bay leaves
1 scotch bonnet pepper, pierced (if you like it spicy, dice it up)
1/2 teaspoon dried thyme

Nutritional information

535.5
Calories
200 g
Calories From Fat
22.3 g
Total Fat
5.6 g
Saturated Fat
173 mg
Cholesterol
1246.2 mg
Sodium
45.4g
Carbs
6.5 g
Dietary Fiber
11.3 g
Sugars
39 g
Protein
660 g
Serving Size

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Caribbean Pepper Pot With Chicken & Shrimp

Features:
    Cuisine:

    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.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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