SPICY CHICKEN AND SHRIMP COCONUT STEW

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Spicy Chicken and Shrimp Coconut Stew image

Simmer chicken and sweet potatoes in a fiery, aromatic broth packed with vegetables until tender. Stir in coconut milk and shrimp for a rich, hearty stew that pulls inspiration from the classic Jamaican Pepper Pot stew.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
4 skinless, bone-in chicken thighs (about 1 pound)
1 1/2 teaspoons kosher salt, plus more to season chicken
Freshly ground black pepper
1 medium onion, halved and sliced
3 cloves garlic, smashed
1 teaspoon ground allspice
1/2 cup canned chopped tomatoes
4 cups chicken broth, low-sodium canned or homemade
1 bunch kale (about 1/2 pound), stemmed, leaves chopped
2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons
4 ounces fresh okra, trimmed, halved lengthwise
2 bay leaves
1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook's Note
1/2 heaping teaspoon dried thyme
1/3 cup light coconut milk
8 ounces medium shrimp, peeled

Steps:

  • Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.
  • Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve.

Nutrition Facts : Calories 357 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 40 grams, Fiber 6 grams, Protein 30 grams

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