Caribbean Pepper Pot with Chicken and Shrimp
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
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.
Serves: 4 |