Best Jamaican Chicken Pepper Pot Soup Recipes

Jamaican Chicken Pepper Pot Soup image

Provided by Just Call Me Martha

Categories Chicken

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 17

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
6 slices bacon, diced
1 large sweet potatoes or 1 large yam, diced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 (10 ounce) package frozen okra, sliced
1 medium onion, chopped
1 cup fresh spinach, chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon allspice
1 scotch bonnet pepper, finely chopped
6 cups chicken stock
3/4 cup cream of coconut (not coconut milk)

Steps:

Fry bacon over medium heat in large stock pot.
Remove bacon with slotted spoon.
Add chicken pieces and cook for 5 minutes or until done.
Return bacon to pot.
Add vegetables, spices and chicken broth.
Reduce heat and simmer for 30 minutes.
Add cream of coconut and simmer for 10 more minutes.
Serve in individual bowls.
Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.

Jamaican Pepper Pot Soup image

Provided by Thea

Categories Vegetable

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb Callaloo or 1 lb spinach
12 fresh okra
12 cups water
1/2 lb salt beef
1/2 lb shin beef
10 cups water
1 (15 ounce) can coconut milk
1/2 lb yam (peeled)
crushed scallion
1 small scotch bonnet pepper (Whole)
black pepper

Steps:

Wash the callaloo then chop finely boil in water with the corned beef until beef is tender, usually about 2 hours.
Add the coconut milk, yam, okras, scallion, hot peppers, and black pepper add additional water if necessary, simmer for 30 min and your soup should be ready to serve.

Nutrition Facts : Calories 256.6, Fat 16.9, SaturatedFat 13.1, Cholesterol 16.6, Sodium 81.1, Carbohydrate 17.4, Fiber 3.3, Sugar 5.1, Protein 10.5

Caribbean Pepper Pot Soup image

Provided by PalatablePastime

Categories Beans

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons chili powder
1 scotch bonnet peppers or 1 habanero pepper, seeded and minced
1 teaspoon whole coriander seed
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon brown sugar
4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
1 (16 ounce) can kidney beans, rinsed and drained
1 (28 ounce) can whole tomatoes, chopped,including juice
4 cups vegetable stock or 4 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup chopped cilantro

Steps:

Cook onions in oil in a skillet until tender.
Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
Stir to mix well.
Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
Add coconut milk and stir well.
Set crockpot to high and cook for 15-20 minutes more.
Garnish with cilantro before serving.

Nutrition Facts : Calories 324, Fat 18.4, SaturatedFat 13.6, Sodium 678.2, Carbohydrate 37.5, Fiber 9.2, Sugar 9.6, Protein 8.6