Cream of Chicken Pepperpot

READY IN: 3hrs 25mins
Top Review by Elmotoo

Totally comforting! I recommend making the roux while the chicken is cooking & sauteing the peppers while the roux is cooking while the chicken is cooking. Be careful adding the roux to the hot broth - there was a lot of noise but minimal spatter but it was a bit alarming. The biggest effort in this recipe is picking apart the chicken. I added a good amount (2TB?) of Tabasco at the end & a lot of salt but this makes a LOT of stewy soup. It is so creamy & delicious. I served it over rice & am happy to have some leftovers even after everyone had 2nds! The pot I used JUST held 1 gallon of water with the chicken so I let it cook about 20 minutes before I added the veggies. I didn't measure the peppers - I just used 1 of each green, yellow & red. A very nice recipe made for Pepperpot! in the Caribbean Forum 6/2012.

Ingredients Nutrition


  1. Add salt, peppercorns, carrot, onion and celery to water.
  2. Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours.
  3. Skim impurities from top of water as the chicken cooks.
  4. When done, strain remaining stock and set aside.
  5. Remove meat from bones and set aside.
  6. Saute diced bell peppers.
  7. Stir in reserved chicken, set aside.
  8. In a skillet, combine butter and flour.
  9. Cook over low heat until the mixture is thick and golden, about 1/2 hour.
  10. To reserved stock add cream, chicken and peppers and salt and pepper to taste.
  11. Bring to a boil.
  12. Whisk in flour and butter mixture.
  13. Add Tabasco to taste.
  14. Simmer until flavors blend.

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