🧂 Ingredients
- 1.5 kg Chicken pieces(bone-in, skin-on)
- 1 medium Breadfruit(peeled, cored, and cut into chunks)
- 800 ml Coconut milk(full fat)
- 500 g Callaloo leaves(chopped)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 whole Scotch bonnet pepper(pierced with a fork)
- 2 sprigs Thyme
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onion to the pot and sauté until softened, about 5 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Return chicken to the pot. Add coconut milk, breadfruit chunks, thyme sprigs, and the whole Scotch bonnet pepper.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for about 1 hour, or until breadfruit is tender and chicken is cooked through.
- 7
Stir in the chopped callaloo leaves. Continue to simmer, uncovered, for another 15-20 minutes, or until the sauce has thickened and the callaloo is wilted.
💡 Tip: Stir occasionally to prevent sticking. - 8
Remove the Scotch bonnet pepper before serving. Adjust seasoning with salt and pepper if needed.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the chicken in spices and herbs for at least 30 minutes before browning.
- ✓If you can't find fresh callaloo, frozen chopped callaloo can be used. Add it during the last 15-20 minutes of cooking.
- ✓Adjust the heat by using more or less of the Scotch bonnet pepper, or by removing the seeds and membranes.
🔄 Variations
- Add other root vegetables like dasheen or yams along with the breadfruit.
- For a spicier kick, finely chop a small piece of the Scotch bonnet pepper and add it with the callaloo.