Recipe by breezermom
This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can't find one use a habanero or jalepeno.
- 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 tomatoes, 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 See How It's Made
- 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.