1 Review of Caribbean Pepper Pot With Chicken & Shrimp

From: Lizzymommy

On Jun 25, 2009

Oh my goodness, this was amazing! It looked like it would serve considerably more than 4, so I cooked 6 chicken thighs so that at least 6 servings would have a chicken thigh to go with it. I think I might have been able to get away with only four if I had shredded the cooked chicken off of the bone at the end, but who wants to go to that hassle? The taste was absolutely phenomenal. I used a hot pepper from our garden, minced up, in lieu of the scotch bonnet, one whole tomato, and homemade chicken stock. I couldn't find lite coconut milk, so used the full fat variety. I used fully cooked, frozen shrimp, so I just dumped them in at the end and waited until they were thawed and warmed through. The entire family just inhaled this. My husband was done with his bowl and heading for seconds before I had the chicken off the bone in my youngest's dish! Thank you - this is definitely a keeper!