Caribbean Pepper Pot with Chicken and Shrimp

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1 Tbsp vegetable oil
4 chicken thighs, bone in, skinless
1 1/2 tsp kosher salt, plus more to season chicken
black pepper, freshly ground
1 medium onion, halved and sliced
3 garlic cloves
1 tsp allspice
1/2 cup tomato, chopped
1 lb sweet potato, peeled, halved lengthwise and sliced into 3/4-inch half moons
4 oz. okra, trimmed, halved lengthwise
2 bay leaves
1 scotch bonnet (habanero) pepper, pierced (if you like it spicy, dice up the pepper)
1/2 tsp dried thyme
1/3 cup light coconut milk
8 oz. medium shrimp, peeled and deveined


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 serves.

Serves 4.