Caribbean Pepper Pot with Chicken & Shrimp Ingredients 1 tbsp. vegetable oil 4 skinless, bone-in chicken thighs, about 1 lb. 1-1/2 tsp. kosher salt, + more to season chicken to taste freshly ground black pepper 1 medium onion, halved, sliced 3 cloves garlic, smashed 1 tsp. ground allspice 1/2 cup canned chopped tomatoes 4 cups chicken broth, low-sodium canned or homemade 1 bunch kale (about 1/2 lb.), stemmed, leaves chopped 2 thick sweet potatoes (about 1 lb.), halved lengthwise, sliced into 3/4" half-moons 4 oz. fresh okra, trimmed, halved lengthwise 2 bay leaves 1 Scotch bonnet chili, pierced (or mince it)* 1/2 tsp. (heaping) dried thyme 1/3 cup light coconut milk 8 oz. medium shrimp, peeled Directions Heat oil in a Dutch oven over medium heat. Pat chicken dry, and season with salt and pepper. Add chicken, smooth side down to pan and cook until brown, about 4 minutes. Transfer chicken to a plate. Add onion and garlic to pot, cook until vegetables are softened, about 5 minutes. Stir in allspice and tomatoes and cook until juices are almost evaporated. Add chicken broth, kale, sweet potatoes, okra, bay leaves, 1-1/2 tsp. salt, Scotch bonnet and thyme. Bring liquid to a boil, adjust heat to maintain a gentle simmer. Cook, uncovered, until chicken is cooked through and sweet potatoes are tender, about 25 minutes. Stir in coconut milk and shrimp and simmer until shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle stew into warm bowls and serve. Makes 4 servings. *Note: Not for the faint of heart, Scotch bonnets are about as fiery as a chili gets. If you can't find one, substitute a habañero. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page