Prep 15 mins
Cook 45 mins
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
- 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.
Shrimp is NOT Kosher.
Just use a substitute of either Mock Shrimp sold in some Kosher stores or fish (Cod maybe).
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!