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    You are in: Home / Recipes / Cream of Chicken Pepperpot Recipe
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    Cream of Chicken Pepperpot

    Average Rating:

    1 Total Reviews

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    • on June 06, 2012

      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.

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    Nutritional Facts for Cream of Chicken Pepperpot

    Serving Size: 1 (939 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 717.2
     
    Calories from Fat 527
    73%
    Total Fat 58.5 g
    90%
    Saturated Fat 31.8 g
    159%
    Cholesterol 237.0 mg
    79%
    Sodium 2619.9 mg
    109%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.2 g
    13%
    Protein 31.0 g
    62%

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