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
Directions
Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes.
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. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure. 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.
Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By CulinaryAdventurer
Arlington, VA
on June 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is one of my favorite Caribbean-style recipes to make. The ingredients are easy to find, the instructions are so straightforward, and the cooking time is fast - thanks to the pressure cooker. The result is a delicious, savory, and bold dish.
You cannot go wrong with this recipe. Be sure to follow the directions to keep the sweet potatoes' skin on; otherwise, you will find bits and pieces of sweet potato in the stew, rather than chunks.
My one modification is I add more tomato paste than the recipe suggests. Instead of 1/3 cup, I use about 2/3 cup.
By lindsaymb
Denton, Tx
on January 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I don't have a pressure cooker so I just browned the chicken before I added it to the pot and then simmered it for like an hour and a half until the chicken was falling off the bone. The potatoes fell apart but it was still so good!!
By SoHungryRightNow
Miami, FL
on August 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Pressure cooker allows for easy, quick, but flavorful meals. I often prepare this dish with onion, frozen yuca (cassava, red bell pepper, and olives for a spanish twist.
Read all 6 reviews