- 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
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.
*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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