Jamaican Chicken Pepper Pot Soup
photo by Marla in TX
- Ready In:
- 1hr 40mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
- 6 slices bacon, diced
- 1 large sweet potatoes or 1 large yam, diced
- 1 red pepper, seeded and chopped
- 1 green pepper, seeded and chopped
- 1 (10 ounce) package frozen okra, sliced
- 1 medium onion, chopped
- 1 cup fresh spinach, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon allspice
- 1 scotch bonnet pepper, finely chopped
- 6 cups chicken stock
- 3⁄4 cup cream of coconut (not coconut milk)
directions
- Fry bacon over medium heat in large stock pot.
- Remove bacon with slotted spoon.
- Add chicken pieces and cook for 5 minutes or until done.
- Return bacon to pot.
- Add vegetables, spices and chicken broth.
- Reduce heat and simmer for 30 minutes.
- Add cream of coconut and simmer for 10 more minutes.
- Serve in individual bowls.
- Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.
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Reviews
-
Use Chicken Thighs. Cut sweet potatoes into 1/2 inch chunks so they cook in a short time. Add 2 Bay Leaves and 1/2 tsp Cumin. Can substitute 1 Habanero for the Scotch Bonnet. Use a block of frozen chopped spinach and add after initial 30 minute cook time. Heat until defrosted then continue with next step.