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.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 22 reviews
By seoulfood
on February 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was very tasty and very easy to make. Good when you need an “all in one” dish for a busy night. I have two teenage boys and the gobbled it down and went back for seconds. Nice taste of the islands – and a nice variation to the Asian dishes I tend to make. Due to limited access to some produce, I used spinach instead of kale and omitted the okra.
By yellowtail92115...
San Diego, 43
on October 28, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By christywood_6959202
Metairie, LA
on May 14, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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 all 22 reviews