Caribbean Scotch Bonnet Pepper Stew

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into 1.5-inch pieces
• ½ lb medium shrimp, peeled and deveined
• 1 medium onion, diced
• 1 can (14.5 oz) canned diced tomatoes
• 1 whole Scotch bonnet pepper, whole (do not remove seeds)
• 2 cups chicken or vegetable broth

Instructions

1. 1

   Heat oil in a large pot over medium-high until shimmering, about 90 seconds.

2. 2

   Add chicken pieces and cook, stirring occasionally, until golden on edges, 5 minutes.

3. 3

   Stir in diced onion and cook until softened and fragrant, about 2 minutes.

4. 4

   Pour in canned tomatoes with their juices, broth, and add the whole Scotch bonnet.

5. 5

   Bring to a simmer, then reduce heat to medium-low and simmer 15 minutes uncovered.

6. 6

   Add shrimp and stir gently. Simmer until shrimp are pink and cooked through, 4 minutes.

7. 7

   Remove the Scotch bonnet with tongs. Taste and season with salt and pepper.

8. 8

   Serve hot in bowls, ladling broth and meat into each.

Tools you’ll need

• large pot (4-quart minimum)
• wooden spoon
• tongs
• ladle

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