Online Recipe Book

Caribbean Chicken Pepper Pot

Adapted from Simple Weeknight Favorites, by America's Test Kitchen, c2012, page 61
2 servings
Prep info
20 min prep + 25 min cook
Prep time
20 minutes
Cook time
25 minutes
Time required
45 minutes
Oven preheat
Mains - Chicken
carribean chicken


  • 300 g chopped chicken (1" pieces, boneless skinless)
  • salt and pepper
  • 1 T oil
  • 1/2 c finely chopped onion
  • 1 T minced garlic
  • 1 T tomato paste
  • 1/2 t dried thyme
  • 1/4 t ground allspice
  • 2 c chicken broth
  • 1 minced chili
  • 450 g chopped potatoes (peeled, 1" pieces)
  • 225 g chopped bell peppers
  • 2.5 t file powder


1. Pat chicken dry with paper towels and season with salt and pepper.

2. Heat oil over medium-high heat until just smoking. Cook chicken, stirring occassionally, until golden brown, about 6 minutes. Transfer to bowl.

3. Add onion to now-empty pot and cook until softened, about 4 minutes.

4. Add garlic, tomato paste, thyme, and allspice; cook until fragrant, about 30 seconds. 

5. Add chicken broth, chili, potatoes, bell peppers, chicken, and any accumulated juices; cook until chicken and potatoes are tender, about 15 minutes.

6. Turn off heat. Add file powder while stirring constantly. Cover and allow to sit for 10 minutes before serving.


SJ Note 16 Sept 2019: This is heavily substituted, so I should probably take the Caribbean out of the title. ATK called for scotch bonnet (ordinary chili); sweet potatoes (white potatoes); collard greens (bell peppers); and okra (file). ATK had already substituted for yuca/cassava (sweet potatoes) and beef/mutton/pork (chicken). 

SJ Note 29 Sept 2019: This was too weird for me. Like a gumbo with potatoes in it. If you try it anyway, be sure to serve it over rice. Much better that way.