Quick Jamaican Pepper Pot

Lunch / Dinner

Quick Jamaican Pepper Pot

You don't need to travel to Jamaica to enjoy one of their specialties, the pepper pot. This simple stew is filled with chicken, sweet potato, okra, and coconut milk, plus classic Jamaican flavorings, like thyme, and Scotch bonnet chiles. And instead of the traditional callaloo, a leafy green that's difficult to get in the states, we've used collard greens, but spinach would work well, too.


4 servings (8 cups)

Total Time

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Test Kitchen Tip

Besides being one of the hottest chiles on the planet, Scotch bonnets have a fruity quality not found in other chiles. It’s the chile of choice in Jamaica. But for fear of rubbing your eyes when in direct contact with the Scotch bonnet, it’s advised that you wear gloves when mincing the chile.


Heat 1 Tbsp. oil in a pot over medium-high. Add chicken and cook 5 minutes; transfer to a plate.

Add remaining 1 Tbsp. oil to pot and heat over medium. Stir in onion, garlic, Scotch bonnet, and thyme; cook until onion begins to soften, about 3 minutes.

Stir in broth, sweet potatoes, and okra. Bring soup to a boil, reduce heat to medium, and simmer until sweet potatoes are fork-tender, 1215 minutes.

Add chicken and collard greens and cook until greens wilt, 23 minutes. Off heat, stir in coconut milk and season soup with salt and pepper.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 537

% Daily Value*

Total Fat 31g 47%

Saturated Fat 20g 100%

Cholesterol 73mg 24%

Sodium 295mg 12%

Carbs 36g 12%

Protein 32g

*Percent Daily Values are based on a 2,000 calorie diet.

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