🏝️ Caribbean

Chicken Callaloo Bowl

Name: Chicken Callaloo Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 500 g, thighs Chicken; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 200 ml Coconut Milk; 150 g Okra; 750 ml Stock or Broth; 2 tbsp Coconut Oil; 1 tsp Allspice; 300 g Callaloo

🏝️ Caribbean

A slow-simmered caribbean pot of chicken, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Chicken500 g, thighs
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Coconut Milk200 ml
Okra150 g
Stock or Broth750 ml
Coconut Oil2 tbsp
Allspice1 tsp
Callaloo300 g

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Warm the Coconut Oil in a heavy casserole and brown the chicken well on all sides — real colour means real flavour.
2
Lift the chicken out, soften the onion and garlic in the same pot, then add the allspice.
3
Return the chicken, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh thyme right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Video: Callaloo Soup using Swiss Chard · on YouTube