Caribbean Pepper Pot With Chicken Shrimp Recipes

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.

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.

Steps:

• In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
• Add oil to a large pan over medium-high heat.
• Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
• Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
• Add in the okra and cook for 1 minute.
• Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
• Season the stew with salt and sugar.
• Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
• Serve the shrimp stew over the grits.
• Enjoy!