Warm up to a bowl of this hearty, generous stew complete with chicken, collards, sweet potatoes and okra. Considered essential throughout Africa and the Caribbean, okra and scotch bonnet adds thick texture and fiery heat to this irresistible dish.
| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 15 min |
| Cook: | 17 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion, halved and sliced
- 2 bay leaves
- 1 1/2 tablespoons kosher salt, plus additional for seasoning
- 2 teaspoons ground allspice
- 1 heaping teaspoon dried thyme
- 1/3 cup tomato paste
- Freshly ground black pepper
- 8 skinless, bone-in chicken thighs (about 2 1/2 pounds)
- 3 1/2 cups water
- 1 Scotch bonnet chile, pierced (if you like it really hot, mince it)
- 8 ounces fresh okra, trimmed, halved crosswise
- 3 thick sweet potatoes (about 2 pounds), each cut into 4 rounds with skin on
- 1 bunch collard greens (about 1 pound), stems removed, chopped
Instructions
- Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes.
- Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don’t need to stir–the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes.
- Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 539 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 130 mg |
| Sodium | 307 mg |
Reviews
My family and I love it and have made it many times.
How could this get an average rating of 4 stars ? it’s a stew recipe, Meredith try following a pepperpot recipe one day
This is definitely NOT pepperpot.
This is not at all how Guyanese make pepperpot. It originates and belongs to Guyana. There is never collard greens, okra, or neither potatoes put in it. Also how in the world can you even put up a recipe for Guyanese pepperpot and not have casreep as a main ingredient to get it to its dark brown color. We actually season our meat, so how can you just put salt and black pepper and not use pepper sauce, green seasoning, cumin, and other West Indian seasonings. Also how can you not instruct to clean the meat first with salt and a citrus fruit, to remove slime and germs. It’s a shame that people can just put up recipes and remove all the culture and tradition from it.
This is one of my favorite Caribbean-style recipes to make. The ingredients are easy to find, the instructions are so straightforward, and the cooking time is fast – thanks to the pressure cooker. The result is a delicious, savory, and bold dish.
You cannot go wrong with this recipe. Be sure to follow the directions to keep the sweet potatoes’ skin on; otherwise, you will find bits and pieces of sweet potato in the stew, rather than chunks.
My one modification is I add more tomato paste than the recipe suggests. Instead of 1/3 cup, I use about 2/3 cup.
I don’t have a pressure cooker so I just browned the chicken before I added it to the pot and then simmered it for like an hour and a half until the chicken was falling off the bone. The potatoes fell apart but it was still so good!!
Pressure cooker allows for easy, quick, but flavorful meals. I often prepare this dish with onion, frozen yuca (cassava, red bell pepper, and olives for a spanish twist.
This was an extremely easy recipe if you are comfortable with using the pressure cooker. We ate it over rice. This is well work the effort.
I made this for a large group of people and they loveed it! Used homeade chicken stock which made it even more flavorful.
This is a wonderful dish. I am always searching for new things to try in my pressure cooker. I hope Food Network does more of these recipes.
If you do not have a pressure cooker, try one. You will wonder how you ever lived without it.