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Caribbean Style Chicken Breast Pepperpot
Caribbean Style Chicken Breast Pepperpot

Caribbean Style Chicken Breast Pepperpot

with Sweet Potato and Cheat's 'Buss Up Shut' Roti

Recipe Development Team
Recipe Development TeamPublished on October 02, 2024

Pepperpot is a hearty, one-pot stew that's eaten all over the Caribbean. The rich gravy is packed full of flavour - in this recipe, we're using chicken, sweet potato, fresh thyme and spices. Pepperpot is often served with homemade bread, roti or rice, which is why you'll also make a buss up shut roti - a flaky, layered roti which resembles a torn (or 'busted up') shirt. We're using puff pastry for a cheat's version!

Allergens:
Mustard
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 45 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 unit(s)

Spring Onion

1 unit(s)

Sweet Potato

2 unit(s)

British Chicken Breasts

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

1 bunch(es)

Thyme

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

30 grams

Hot Sauce

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4658 kJ
Energy (kcal)1113 kcal
Fat58.7 g
of which saturates35.7 g
Carbohydrate93.8 g
of which sugars19.2 g
Dietary Fibre8.7 g
Protein52.6 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Lid
Large Saucepan
Rolling Pin
Plate
Large Frying Pan

Cooking Instructions and Tips

Get Prepped
1

Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.

Chop the sweet potato into 1cm chunks (no need to peel).

Slice the chicken into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Spice it Up
2

Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat.

Once hot, add the garlic and Caribbean style jerk, then stir-fry for 30 secs.

Add the chicken pieces and stir-fry until starting to colour, 2-3 mins.

Next, stir in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount) until combined. 

Time to Simmer
3

Bring the chicken pepperpot to the boil. 

Once boiling, lower the heat to medium, then add the sweet potato and a few thyme stems (no need to pick the leaves, just add the whole stems - remove stems before serving).

Cover with a lid and simmer until the chicken is cooked and the sweet potato is tender, 15-20 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Buss Up Shut Roti!
4

To make the roti, unroll the puff pastry onto a clean, lightly floured surface. Remove the paper then tightly roll the pastry back up. Cut the pastry lengthways into 4 equal-sized pieces. 

Stand a piece up onto one of the cut sides. Using the palm of your hand, press it down to make a flat disc. Sprinkle over a little flour. 

Roll the dough into an even circle approximately 18-20 cm in diameter using a rolling pin.

Repeat with the remaining pastry pieces. 

Finish Off
5

Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins. 

Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn. Turn down the heat or flip again if needed. 

Transfer to a plate and leave to cool, 1 min. Bringing your hands together as if clapping with the roti in the middle, slap the bread together (careful, it will be hot). TIP: This technique allows the steam to escape, will keep the roti crispy and will separate the layers. 

Repeat with the remaining rotis. 

Serve
6

Once the Caribbean style pepperpot is cooked and the sauce has thickened, stir through the hot sauce. Taste and season with salt and pepper and remove from the heat. 

Share the chicken pepperpot between your serving bowls and sprinkle over the spring onion. 

Serve the buss up shut roti on the side for dipping and scooping. 

Enjoy! 

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