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
- 1.25 lbs chicken thighs, boneless and skinless
- ¾ lbs pork shoulder, boneless
- 2 whole scotch bonnet peppers
- 1 large onion, diced
- 4 cloves garlic, minced
- 1.5 cups sweet potato, cubed
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tbsp thyme sprigs and allspice berries, or Caribbean seasoning blend
Instructions
- 1
Cut chicken and pork into 1.5-inch chunks. Pat dry with paper towels.
- 2
Pierce scotch bonnets 2–3 times with a knife tip; leave whole to infuse heat without overwhelming.
- 3
Heat 1 tbsp olive oil in a large pot over medium-high until shimmering, ~90 seconds.
- 4
Working in two batches, sear chicken and pork 2–3 minutes per side until edges brown. Transfer to a plate.
- 5
Add onion to the pot, stir often, until softened and fragrant, ~4 minutes.
- 6
Add garlic, cook stirring for 60 seconds until fragrant; do not brown.
- 7
Return meat to the pot. Add sweet potato, scotch bonnets, thyme, and broth.
- 8
Bring to a boil, then reduce heat to low. Cover and simmer 30 minutes until meat is tender.
- 9
Stir in coconut milk. Simmer uncovered 5 more minutes until flavors meld.
- 10
Remove scotch bonnets if you prefer milder heat; taste and season with salt and pepper.
- 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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