Caribbean Chicken Pepper Pot Recipe

Name: Caribbean Chicken Pepper Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 medium onion, halved and sliced; 2 bay leaves; 1 1/2 tablespoons kosher salt, plus additional for seasoning; 2 teaspoons ground allspice; 1 heaping teaspoon dried thyme; 1/3 cup tomato paste; Freshly ground black pepper; 8 skinless, bone-in chicken thighs (about 2 1/2 pounds); 3 1/2 cups water; 1 Scotch bonnet chile, pierced (if you like it really hot, mince it); 8 ounces fresh okra, trimmed, halved crosswise; 3 thick sweet potatoes (about 2 pounds), each cut into 4 rounds with skin on; 1 bunch collard greens (about 1 pound), stems removed, chopped

Servings: persons

1/4 cup vegetable oil
1 medium onion, halved and sliced
2 bay leaves
1 1/2 tablespoons kosher salt, plus additional for seasoning
2 teaspoons ground allspice
1 heaping teaspoon dried thyme
1/3 cup tomato paste
Freshly ground black pepper
8 skinless, bone-in chicken thighs (about 2 1/2 pounds)
3 1/2 cups water
1 Scotch bonnet chile, pierced (if you like it really hot, mince it)
8 ounces fresh okra, trimmed, halved crosswise
3 thick sweet potatoes (about 2 pounds), each cut into 4 rounds with skin on
1 bunch collard greens (about 1 pound), stems removed, chopped

1
Heat a 7-liter pressure cooker over medium heat.
2
Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes.
3
Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes.
4
Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion.
5
Stir in the water, then add the chile, okra, potatoes, and collard greens in that order.
6
You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure.
7
Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes.
8
Remove from the heat and press the pressure indicator stem until no more steam comes out.
9
Carefully open the pot.
10
Remove and discard bay leaves.
11
Ladle the stew into bowls and serve.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 medium onion, halved and sliced, 2 bay leaves, 1 1/2 tablespoons kosher salt, plus additional for seasoning, and more.

Yes, Caribbean Chicken Pepper Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Chicken Pepper Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions