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.

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Caribbean Pepper Pot With Chicken & Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions