RCI-SP.004.0058.001
Caribbean Chicken Pepper Pot
Contributed by [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group]
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- onion1 mediumhalved and sliced
- 2 unit
- kosher salt1½ tablespoonsplus additional for seasoning
- 2 teaspoons
- heaping teaspoon dried thyme1 unit
- ⅓ cup
- 1 unit
- skinless8 unitbone-in chicken thighs (about 2½ pounds)
- 3½ cups
- scotch bonnet chile1 unitpierced (if you like it really hot, mince it)
- fresh okra8 ouncestrimmed, halved crosswise
- thick sweet potatoes (about 2 pounds)3 uniteach cut into 4 rounds with skin on
- bunch collard greens (about 1 pound)1 unitstems removed, chopped
Method
1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides. Working in batches to avoid crowding, brown the chicken skin-side down for 4–5 minutes, then flip and brown the other side for 3–4 minutes until golden. Transfer to a plate.
12 minutes
3
Reduce heat to medium and add the sliced onion to the pot; cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes.
4
Stir in the tomato paste, ground allspice, and dried thyme, cooking for 2 minutes to bloom the spices and deepen their flavor.
5
Add the water to the pot, scraping up any browned bits from the bottom with a wooden spoon. Return the chicken thighs to the pot along with the bay leaves and the whole scotch bonnet chile (pierced, or minced if a spicier dish is desired). Bring to a boil.
3 minutes
6
Reduce heat to medium-low, cover partially, and simmer for 20 minutes, allowing the chicken to cook through and the broth to develop flavor.
20 minutes
7
Add the sweet potato rounds to the pot and continue simmering for 10 minutes.
8
Stir in the trimmed okra and chopped collard greens, distributing them evenly throughout the pot. Simmer uncovered for 10–12 minutes until the vegetables are tender and the okra has softened.
11 minutes
9
Remove and discard the scotch bonnet chile and bay leaves. Taste the broth and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
10
Ladle the pepper pot into shallow bowls, ensuring each serving contains chicken, vegetables, and plenty of the aromatic broth. Serve hot.