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Caribbean Pepper Pot With Chicken And Shrimp Recipe

Nutrition per serving    (USDA % daily values)
CAL
430
FAT
43%
CHOL
83%
SOD
98%

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Ingredients for 4 servings

2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons

4 cups chicken broth, low-sodium canned or homemade

3 cloves garlic, smashed

1 bunch kale (about 1/2 pound), stemmed, leaves chopped

1/2 heaping teaspoon dried thyme

1⁄3 cup light coconut milk

Freshly ground black pepper

4 ounces fresh okra, trimmed, halved lengthwise

1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook's Note

1 medium onion, halved and sliced

8 ounces medium shrimp, peeled

4 skinless, bone-in chicken thighs (about 1 pound)

1 teaspoon ground allspice

1 1/2 teaspoons kosher salt, plus more to season chicken

1/2 cup canned chopped tomatoes

2 bay leaves

1 tablespoon vegetable oil

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