Caribbean Hot Pot

Ingredients

While the Chinese hot pot typically features a variety of meats, seafood, and vegetables cooked in a savory broth, the Caribbean Hot Pot incorporates the bold flavors of the Caribbean. Instead of traditional Chinese spices, we use a blend of Caribbean spices like jerk seasoning, allspice, and thyme to infuse the broth with a unique island twist. Additionally, we incorporate tropical ingredients such as plantains, yams, and coconut milk to enhance the Caribbean flair. We alse have the original recipe for Hot Pot, so you can check it out.

• 1.5 lbs (680g) boneless chicken thighs, thinly sliced 1.5 lbs (680g) boneless chicken thighs, thinly sliced
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (940ml) chicken broth 4 cups (940ml) chicken broth
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons jerk seasoning 2 tablespoons jerk seasoning
• 1 tablespoon allspice 1 tablespoon allspice
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the chicken broth, coconut milk, jerk seasoning, allspice, thyme leaves, and minced garlic. Bring the mixture to a simmer over medium heat.
2. 2.
   Add the sliced chicken thighs, shrimp, plantains, yams, onion, and bell peppers to the pot. Season with salt and pepper to taste.
3. 3.
   Cover the pot and let the ingredients cook for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
4. 4.
   Once cooked, remove the pot from heat and garnish with fresh cilantro.
5. 5.
   Serve the Caribbean Hot Pot hot and enjoy the explosion of flavors.

Treat your ingredients with care...

• Chicken thighs — Ensure the chicken thighs are thinly sliced to ensure quick and even cooking.
• Shrimp — Make sure to peel and devein the shrimp before adding them to the hot pot.
• Plantains — Choose ripe plantains for a slightly sweet flavor. If they are not available, you can substitute with ripe bananas.
• Yams — Cut the yams into small cubes to ensure they cook through within the given time.
• Jerk seasoning — Adjust the amount of jerk seasoning according to your spice preference. Add more for a spicier hot pot.

Tips & Tricks

• For an extra kick of heat, add a few slices of Scotch bonnet pepper to the hot pot while it simmers.
• Serve the Caribbean Hot Pot with a side of rice or crusty bread to soak up the flavorful broth.
• Feel free to customize the hot pot by adding your favorite Caribbean vegetables such as okra or callaloo.
• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables and broth together and then add it back to the pot.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Caribbean Hot Pot in individual bowls, making sure to include a generous amount of broth, chicken, shrimp, and vegetables in each serving. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can arrange the sliced plantains and yams on top of the hot pot before serving. This will create an inviting and visually appealing dish.