Caribbean Pepper Pot With Chicken & Shrimp Recipe

Name: Caribbean Pepper Pot With Chicken & Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/3 cup light coconut milk; 8 ounces medium shrimp, peeled and deveined

Servings: persons

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
1/3 cup light coconut milk
8 ounces medium shrimp, peeled and deveined

1
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
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
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
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
Ladle the stew into bowls and serve.

937

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Caribbean Pepper Pot With Chicken & Shrimp falls under the Seafood 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.

Caribbean Pepper Pot With Chicken & Shrimp

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