Reverse Marinade Hot And Sweet Pepper Chicken And Shrimp Recipes
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
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