Caribbean Chicken Pepper Pot
Ingredients
- 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
Method
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.
Notes
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).