Caribbean Pepper Pot With Chicken Shrimp Food

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CARIBBEAN PEPPER POT WITH CHICKEN & SHRIMP



Caribbean Pepper Pot With Chicken & Shrimp image

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

1 tablespoon vegetable oil
4 chicken thighs, bone in, skinless
1 1/2 teaspoons kosher salt, plus more to season chicken
black pepper, freshly ground
1 medium onion, halved and sliced
3 garlic cloves, smashed
1 teaspoon allspice
1/2 cup tomatoes, chopped
4 cups chicken stock
1/2 lb kale, stemmed, leaves chopped
1 lb sweet potato, peeled, halved lengthwise and sliced into 3/4 inch half-moons
4 ounces okra, trimmed, halved lengthwise
2 bay leaves
1 scotch bonnet pepper, pierced (If you like it spicy, dice it up)
1/2 teaspoon dried thyme
1/3 cup light coconut milk
8 ounces medium shrimp, peeled and deveined

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

SPICY CHICKEN AND SHRIMP COCONUT STEW



Spicy Chicken and Shrimp Coconut Stew image

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

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

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

CARIBBEAN CHICKEN PEPPER POT



Caribbean Chicken Pepper Pot image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 6 servings

Number Of Ingredients 14

1/4 cup vegetable oil
1 medium onion, halved and sliced
2 bay leaves
1 1/2 tablespoons kosher salt, plus additional for seasoning
2 teaspoons ground allspice
1 heaping teaspoon dried thyme
1/3 cup tomato paste
Freshly ground black pepper
8 skinless, bone-in chicken thighs (about 2 1/2 pounds)
3 1/2 cups water
1 Scotch bonnet chile, pierced (if you like it really hot, mince it)
8 ounces fresh okra, trimmed, halved crosswise
3 thick sweet potatoes (about 2 pounds), each cut into 4 rounds with skin on
1 bunch collard greens (about 1 pound), stems removed, chopped

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.

PEPPER POT SHRIMP RECIPE BY TASTY



Pepper Pot Shrimp Recipe by Tasty image

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

4 cups chicken stock
4 cups whole milk
½ cup butter
2 teaspoons salt
2 cups cornmeal
2 tablespoons oil
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
½ large red onion, diced
½ scotch bonnet pepper
12 spears okra, chopped
1 large tomato, diced
½ cup chicken stock
2 tablespoons jerk seasoning
10 jumbo shrimps, peeled and deveined
2 teaspoons salt
1 teaspoon sugar
2 bunches fresh italian parsley, chopped to serve

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

GUYANA PEPPER POT



Guyana Pepper Pot image

Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original.

Provided by WizzyTheStick

Categories     Stew

Time 1h

Yield 1 pot, 12 serving(s)

Number Of Ingredients 12

1 lb stewing beef or 1 lb beef brisket
1 lb pork, trotters (or cow's heels) (optional)
1/2 lb pigs tail (optional)
1/2 cup amerindian seasoning (cassareep)
1 red hot pepper
1 cinnamon stick (1 in x 1 in)
1 ounce sugar
salt
2 stalks basil
1 bunch fine fresh thyme
1 large chopped onion
3 chopped garlic cloves

Steps:

  • Soak pig tails and scald.
  • Cook cow heel or trotters in covered pan with water to boil.
  • Skim.
  • When half tender add all the other meats hot water to cover.
  • Add all other ingredients and simmer gently for about one hour until meat is tender.
  • Adjust flavor with salt and sugar.
  • Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
  • Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
  • *Serving sizes are a guess on my part - will update.

Nutrition Facts : Calories 65.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 24.2, Sodium 31.2, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 8.5

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