Best 6 Caribbean Chicken Pepper Pot Recipes

CARIBBEAN PEPPER POT WITH CHICKEN & SHRIMP

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.

CARIBBEAN PEPPER POT SOUP

Steps:

• Cook onions in oil in a skillet until tender.
• Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• Stir to mix well.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• Add coconut milk and stir well.
• Set crockpot to high and cook for 15-20 minutes more.
• Garnish with cilantro before serving.

JAMAICAN CURRY CHICKEN AND POTATOES

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

CARIBBEAN PEPPERPOT

Steps:

• Wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
• Put into a large heavy saucepan.
• Cover with some of the water & bring very slowly to the boil.
• When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
• Skim the scum from the surface.
• Add a little more cold water, skim again, & repeat the process 3 times.
• Add all the vegetables & seasonings except the peas.
• Simmer for a further hour, skimming from time to time if more scum arises.
• Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
• NOTE: split peas can be used instead of pigeon peas.

CROCK POT CARIBBEAN CHICKEN

Steps:

• In a skillet, brown the chicken in oil over medium-high heat.
• Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
• Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
• Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
• Stir in the coconut milk and cook for an additional 30 minutes on low.

JAMAICAN CHICKEN PEPPER POT SOUP

Steps:

• Fry bacon over medium heat in large stock pot.
• Remove bacon with slotted spoon.
• Add chicken pieces and cook for 5 minutes or until done.
• Return bacon to pot.
• Add vegetables, spices and chicken broth.
• Reduce heat and simmer for 30 minutes.
• Add cream of coconut and simmer for 10 more minutes.
• Serve in individual bowls.
• Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.