Recipe courtesy of Food Network Kitchen

Spicy Chicken and Shrimp Coconut Stew

Name: Spicy Chicken and Shrimp Coconut Stew
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1 tablespoon vegetable oil; 4 skinless, bone-in chicken thighs (about 1 pound); 1 1/2 teaspoons kosher salt, plus more to season chicken; Freshly ground black pepper; 1 medium onion, halved and sliced; 3 cloves garlic, smashed; 1 teaspoon ground allspice; 1/2 cup canned chopped tomatoes; 4 cups chicken broth, low-sodium canned or homemade; 1 bunch kale (about 1/2 pound), stemmed, leaves chopped; 2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons; 4 ounces fresh okra, trimmed, halved lengthwise; 2 bay leaves; 1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook's Note; 1/2 heaping teaspoon dried thyme; 1/3 cup light coconut milk; 8 ounces medium shrimp, peeled

22 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

357 calorie

Total Fat

10 grams

Saturated Fat

2 grams

Carbohydrates

40 grams

Dietary Fiber

6 grams

Protein

30 grams

Total: 55 min
Prep: 15 min
Cook: 40 min

Simmer chicken and sweet potatoes in a fiery, aromatic broth packed with vegetables until tender. Stir in coconut milk and shrimp for a rich, hearty stew that pulls inspiration from the classic Jamaican Pepper Pot stew.

Ingredients

1 tablespoon vegetable oil

4 skinless, bone-in chicken thighs (about 1 pound)

1 1/2 teaspoons kosher salt, plus more to season chicken

Freshly ground black pepper

1 medium onion, halved and sliced

3 cloves garlic, smashed

1 teaspoon ground allspice

1/2 cup canned chopped tomatoes

4 cups chicken broth, low-sodium canned or homemade

1 bunch kale (about 1/2 pound), stemmed, leaves chopped

2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons

4 ounces fresh okra, trimmed, halved lengthwise

2 bay leaves

1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook's Note

1/2 heaping teaspoon dried thyme

1/3 cup light coconut milk

8 ounces medium shrimp, peeled

Directions

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 broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, 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. Ladle the stew into warm bowls and serve.

Cook’s Note

Not for the faint of heart, Scotch bonnets are about as fiery as a chile gets. If you can't find one, substitute a habanero.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Spicy Chicken and Shrimp Coconut Stew

22 Reviews

Ingredients

Directions

Cook’s Note

Categories:

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