Smoky Chicken and Shrimp Stew

Revised 2018 Apr 18

8 servings


8 chicken thighs, boned and skinned, diced
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/2 teaspoon chipotle chiles in adobo sauce, minced
1 teaspoon red hot chili peppers, chopped *
1 green pepper, seeded, chopped
1 red pepper, seeded, chopped
1 onion, diced
2 cups okra, sliced
8 plum tomatoes, chopped **
1 cup corn niblets
1 1/2 cups chicken stock ***
1 bay leaf
1/2 teaspoon sea salt
1 pound shrimp, peeled and deveined


Heat oil in a large saucepan or a Dutch oven. Add diced chicken, chopped garlic, chipotle peppers, crushed red peppers, red and green peppers and onion. Sauté until the peppers and onion are soft.

Add the rest of the vegetables and continue to sauté gently until very fragrant and the chicken is thoroughly cooked.

Add chicken broth, bay leaf and salt. Simmer with the lid on over medium heat for approximately 1 hour to blend the flavours.

Add the shrimp to the pot 5 minutes before serving.

* I skipped these peppers and adjusted the chipotles to taste.
** If using canned tomatoes add some of the tomato sauce to the broth.
*** Buy bone in thighs and make your own stock with the bones and shrimp shells. Adjust amount to taste.

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