Caribbean Scotch Bonnet Pepper Stew
A vibrant Caribbean stew with tender mixed proteins, scotch bonnet heat, and coconut warmth. Earthy root vegetables and aromatic spices create authentic island flavors in under an hour.
- Total time
- 50 min
- Servings
- 6
- Calories
- 412
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Cut chicken and pork into 1.5-inch chunks. Pat dry with paper towels.
Step 2
Pierce scotch bonnets 2–3 times with a knife tip; leave whole to infuse heat without overwhelming.
Step 3
Heat 1 tbsp olive oil in a large pot over medium-high until shimmering, ~90 seconds.
Step 4
Working in two batches, sear chicken and pork 2–3 minutes per side until edges brown. Transfer to a plate.
Step 5
Add onion to the pot, stir often, until softened and fragrant, ~4 minutes.
Step 6
Add garlic, cook stirring for 60 seconds until fragrant; do not brown.
Step 7
Return meat to the pot. Add sweet potato, scotch bonnets, thyme, and broth.
Step 8
Bring to a boil, then reduce heat to low. Cover and simmer 30 minutes until meat is tender.
Step 9
Stir in coconut milk. Simmer uncovered 5 more minutes until flavors meld.
Step 10
Remove scotch bonnets if you prefer milder heat; taste and season with salt and pepper.
Step 11
Serve in bowls with warm rice or crusty bread.
Tools you’ll need
- large heavy-bottomed pot with lid (5–6 quart minimum)
- chef's knife
- cutting board
- wooden spoon or stir spoon
- paper towels
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