Caribbean Pepper Pot with Chicken Shrimp
Immerse yourself in the bold, tropical flavors of the Caribbean with this vibrant Pepper Pot featuring tender chicken thighs, succulent shrimp, and a rich, spiced coconut milk broth. Packed with colorful bell peppers, fragrant thyme, and a hint of fiery scotch bonnet pepper, this one-pot dish is a feast for the senses. The addition of spinach and a burst of fresh lime juice balances the warmth of the allspice and paprika, creating a harmonious blend of sweet, savory, and spicy flavors. Perfect served over fluffy steamed rice or paired with crusty bread, this comforting meal is a true celebration of Caribbean cuisine. Quick to prepare and deeply satisfying, the Caribbean Pepper Pot with Chicken and Shrimp makes for an unforgettable weeknight dinner or a show-stopping centerpiece for gatherings.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 300 grams shrimp (peeled and deveined)
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 large carrot, sliced
- 3 cloves garlic cloves, minced
- 1 small scotch bonnet pepper, finely chopped (optional)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 400 milliliters coconut milk
- 250 milliliters chicken stock
- 100 grams baby spinach
- 2 tablespoons fresh cilantro, chopped
- 1 large lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces. Season with a pinch of salt, black pepper, and half the ground allspice. Set aside.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chicken pieces and cook for 5-7 minutes until browned. Remove and set aside.
In the same pot, add the diced onion, green and red bell peppers, and sliced carrot. Sauté for 3-5 minutes until the vegetables soften.
Stir in the minced garlic, chopped scotch bonnet pepper (optional), paprika, remaining allspice, and thyme. Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken stock, scraping the bottom of the pot to deglaze. Bring to a gentle simmer.
Return the browned chicken to the pot and cook for 20 minutes over low-medium heat, partially covered.
Add the shrimp to the pot and cook for an additional 5 minutes, or until they turn pink and opaque.
Stir in the baby spinach, chopped cilantro, and lime juice. Simmer for 2 minutes until the spinach wilts.
Taste and adjust seasoning with salt and black pepper as needed.
Serve the Caribbean Pepper Pot hot over steamed rice or with crusty bread. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 45.7 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 14.3 mcg | 71% | |
| Calcium | 431 mg | 33% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
