CARIBBEAN PEPPER POT WITH CHICKEN & SHRIMP
This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can't find one use a habanero or jalepeno.
Provided by breezermom
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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 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.
- 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).
- Ladle the stew into bowls and serve.
Nutrition Facts : Calories 535.5, Fat 22.3, SaturatedFat 5.6, Cholesterol 173, Sodium 1246.2, Carbohydrate 45.4, Fiber 6.5, Sugar 11.3, Protein 39
JAMAICAN CHICKEN PEPPER POT SOUP
There are many, many variations of Pepper Pot Soup. This version contains chicken, although one could easily change to beef, by using diced lean beef and beef broth. The cream of coconut gives the soup a sweet flavour and the scotch bonnet pepper spices it up. The flavour is actually better the second day when reheated.
Provided by Just Call Me Martha
Categories Chicken
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Fry bacon over medium heat in large stock pot.
- Remove bacon with slotted spoon.
- Add chicken pieces and cook for 5 minutes or until done.
- Return bacon to pot.
- Add vegetables, spices and chicken broth.
- Reduce heat and simmer for 30 minutes.
- Add cream of coconut and simmer for 10 more minutes.
- Serve in individual bowls.
- Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.
CARIBBEAN PEPPER POT SOUP
A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.
Provided by PalatablePastime
Categories Beans
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook onions in oil in a skillet until tender.
- Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
- Stir to mix well.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
- Add coconut milk and stir well.
- Set crockpot to high and cook for 15-20 minutes more.
- Garnish with cilantro before serving.
Nutrition Facts : Calories 324, Fat 18.4, SaturatedFat 13.6, Sodium 678.2, Carbohydrate 37.5, Fiber 9.2, Sugar 9.6, Protein 8.6
CARIBBEAN PEPPERPOT
This pepperpot recipe is the one most used in the Eastern Caribbean, but recipes vary greatly from island to island. In Jamaica it is a soup, in Guyana the basis is chicken or oxtail with sugar, cassareep and chillies added. From Caribbean Cooking For Pleasure by Mary Slater
Provided by jenny butt
Categories One Dish Meal
Time 2h10m
Yield 1 pot, 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
- Put into a large heavy saucepan.
- Cover with some of the water & bring very slowly to the boil.
- When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
- Skim the scum from the surface.
- Add a little more cold water, skim again, & repeat the process 3 times.
- Add all the vegetables & seasonings except the peas.
- Simmer for a further hour, skimming from time to time if more scum arises.
- Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
- NOTE: split peas can be used instead of pigeon peas.
Nutrition Facts : Calories 1039, Fat 48.8, SaturatedFat 17.4, Cholesterol 48.8, Sodium 1442.9, Carbohydrate 122.6, Fiber 37.4, Sugar 16.7, Protein 37.7
CROCK POT CARIBBEAN CHICKEN
A wonderful blend of flavours and so easy to put together and let cook all day. I always cook it on low for 6-8 hours. Don't forget to add the coconut milk during the last 30 minutes of cooking.
Provided by Sassy in da South
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, brown the chicken in oil over medium-high heat.
- Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
- Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
- Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Stir in the coconut milk and cook for an additional 30 minutes on low.
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QUICK JAMAICAN PEPPER POT RECIPE - CUISINE AT HOME
From cuisineathome.com
Servings 4Calories 537 per servingCategory Lunch / Dinner
- Heat 1 Tbsp. oil in a pot over medium-high. Add chicken and cook 5 minutes; transfer to a plate.
- Add remaining 1 Tbsp. oil to pot and heat over medium. Stir in onion, garlic, Scotch bonnet, and thyme; cook until onion begins to soften, about 3 minutes.
- Stir in broth, sweet potatoes, and okra. Bring soup to a boil, reduce heat to medium, and simmer until sweet potatoes are fork-tender, 12-15 minutes.
- Add chicken and collard greens and cook until greens wilt, 2–3 minutes. Off heat, stir in coconut milk and season soup with salt and pepper.
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