Caribbean Pepper Pot with Chicken and Shrimp

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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Ingredients

1 tablespoon vegetable oil
4 skinless, bone-in chicken thighs (about 1 pound)
1 1/2 teaspoons kosher salt, plus more to season chicken
Freshly ground black pepper
1 medium onion, halved and sliced
3 cloves garlic, smashed
1 teaspoon ground allspice
1/2 cup canned chopped tomatoes
4 cups chicken broth, low-sodium canned or homemade
1 bunch kale (about 1/2 pound), stemmed, leaves chopped
2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons
4 ounces fresh okra, trimmed, halved lengthwise
2 bay leaves
1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook's Note
1/2 heaping teaspoon dried thyme
1⁄3 cup light coconut milk
8 ounces medium shrimp, peeled

Directions

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. 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. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, 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.

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. Ladle the stew into warm bowls and serve.

*Cooks' Note: Not for the faint of heart, Scotch bonnets are about as fiery as a chile gets. If you can't find one, substitute a habanero.

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Comments & Reviews

recipe Caribbean Pepper Pot with Chicken and Shrimp
Marvin San Diego, CA 10-28-2009
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Not sure what happened to mine...
Rated: 3 stars out of 5

I substituted boneless for bone chicken thigh, yams for sweet potatoes, a spicy jalapeno and thai chile pepper for the Scotch... bonnet chile and did not put in the okra (family doesn't like). I don't feel these substitutions should have made that much of an impact. My wife loved the flavors but did not like the dark meat of the chicken. She recommends using the breast. I think instead of the chicken, I would use seafood (clams, mussels, crabs, and fish...) and maybe either a spicy sausage, or chorizo and ditch the chile. Read more
recipe Caribbean Pepper Pot with Chicken and Shrimp
Christy Metairie, LA 05-14-2009
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Great break from the same old
Rated: 5 stars out of 5

This dish was incredibly easy to prepare and we don't do a lot of Caribbean influenced meals, so it was a treat for the taste... buds. I will incorporate this dish into the cycle of meals I cook.Read more
recipe Caribbean Pepper Pot with Chicken and Shrimp
Marie Gainesville, FL 01-05-2009
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NOT a true Pepper Pot
Rated: 1 stars out of 5

While this recipe may or may not be good, I wouldn't call it a "Caribbean Pepper Pot". There are several versions of pepper... pot in the Caribbean and the one here seems to most closely resemble a Jamaican dish. Traditionally a "Pepperpot" refers to the national dish of Guyana. This dish originates from an Amerindian dish consisting of different meats (pork, beef, pig tails, cow heel etc.) stewed for a long time with CASAREEP, spices, herbs and peppers. Casareep is a preservative made from concentrating and flavouring the sap of bitter cassava/yuca and is absolutely ESSENTIAL to this dish. Pepperpot does NOT contain coconut milk, tomatoes/tomato paste or vegetables. Also, it is NOT pepperpot UNLESS it contains casareep. In addition, I wouldn't call a dish "pepper pot" simply because it contains hot peppers; many dishes cooked in the Caribbean contain hot peppers. Please rename this dish since the current name is misleading both for the people who know what pepperpot is and for the people who are attempting to make a pepperpot. This is not a pepperpot. Read more
recipe Caribbean Pepper Pot with Chicken and Shrimp
Larry San Diego, CA 12-24-2008
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Excellent!
Rated: 5 stars out of 5

Very simple to make, very healthy, and very tasty! Next time I think I might go up to two peppers though, as one doesn't make... it as spicy as I think it should be. However, a few dashes of hot sauce when serving worked pretty well this time around though.Read more
recipe Caribbean Pepper Pot with Chicken and Shrimp
Verna Hermosa Beach, CA 09-25-2008
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Can't go wrong
Rated: 5 stars out of 5

The flavors in this recipe are fool proof. We made it with sausage and shrimp instead of chicken and it was great. A little... soupy, but that's fine the broth is so yummy. If you don't like spicy, used a few red pepper flakes instead of the scotch bonnet. Read more
recipe Caribbean Pepper Pot with Chicken and Shrimp
Angela LIthonia, GA 05-24-2008
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Not the real thing
Rated: 1 stars out of 5

I dont think i would want to try this recipe by just looking at it, This recipe is missing the key ingredient in pepperpot,... that is cassereep(made from the yuca root) it is so not caribbean like. Pepperpot is the national dish of Guyana, it is an amerindian dish and has a lot of flavor, while i appreciate the variation, it takes away from the tradition taste. Please change the name to something else, every caribbean person knows that there is no pepperpot without cassereep.Read more