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
CARIBBEAN CHICKEN PEPPER POT
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes.
- Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes.
- Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.
SPICY CHICKEN AND SHRIMP COCONUT STEW
Simmer chicken and sweet potatoes in a fiery, aromatic broth packed with vegetables until tender. Stir in coconut milk and shrimp for a rich, hearty stew that pulls inspiration from the classic Jamaican Pepper Pot stew.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
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 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.
Nutrition Facts : Calories 357 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 40 grams, Fiber 6 grams, Protein 30 grams
PEPPER POT SHRIMP RECIPE BY TASTY
Here's what you need: chicken stock, whole milk, butter, salt, cornmeal, oil, garlic, red bell pepper, yellow bell pepper, green bell pepper, large red onion, scotch bonnet pepper, okra, large tomato, chicken stock, jerk seasoning, jumbo shrimps, salt, sugar, fresh italian parsley
Provided by Pierce Abernathy
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1046 calories, Carbohydrate 94 grams, Fat 67 grams, Fiber 7 grams, Protein 15 grams, Sugar 21 grams
JAMAICAN SHRIMP PEPPER POT SOUP
Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp.
Provided by Mary Fillmore
Categories Caribbean
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
- Reduce heat; simmer, covered, 30 minutes.
- Add shrimp and coconut milk.
- Simmer until shrimp are cooked, about 5 minutes.
- Serve garnished with lime slices.
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