Caribbean Pepper Pot With Chicken & Shrimp

Ingredients

• 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 tomato, 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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).

5. 5

   Ladle the stew into bowls and serve.