West Indian pepperpot with rice

    1 hour 5 min

    Pepperpots are slowly cooked, spicy one-pot meals prepared on all the Caribbean islands. This version, using chicken rather than the more traditional fatty pieces of pork, also includes rice for an easy, oven-baked meal.

    10 people made this

    Serves: 4 

    • 100g spicy sausage (such as chorizo or salami), diced and casing removed, if necessary
    • 2 tbsp vegetable oil
    • 4 skinless chicken thighs, about 500g in total
    • 1 large onion, chopped
    • 1 red pepper, deseeded and chopped
    • 1 green pepper, deseeded and chopped
    • 2 garlic cloves, crushed
    • 1 green chilli, deseeded and finely chopped
    • ½ tsp cayenne pepper, or to taste
    • 200g long-grain rice
    • 400g can kidney beans, drained and rinsed
    • 500ml chicken or vegetable stock, hot
    • chopped fresh parsley
    • TO SERVE
    • hot pepper sauce

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. Preheat the oven to 200°C/ gas 6. Fry the sausage in a flameproof casserole over a moderately high heat for 5 minutes, stirring frequently. Remove, using a draining spoon and set aside on kitchen paper to drain.
    2. Add 1 tbsp of the oil to the sausage fat remaining in the casserole. Add the chicken pieces and fry for about 3 minutes to colour, moving them around occasionally so they don't stick to the pan. Remove with tongs or a draining spoon and drain on kitchen paper with the sausage.
    3. Add the onion, peppers, garlic and chilli to the casserole and stir for about 5 minutes, until the onions are tender, but not brown. Stir in the cayenne pepper, then add the rice and stir until the grains are lightly coated in oil. Stir in the kidney beans, then return the sausage and chicken to the casserole and give all the ingredients a good stir.
    4. Add the stock and bring to the boil, then cover the casserole and transfer to the oven. Cook for 20 minutes. Turn the chicken pieces over and stir, then cover again and return to the oven to cook for a further 10 minutes until the chicken is cooked through, the stock is absorbed and the rice is tender.
    5. Remove from the oven and leave to stand, covered, for 5 minutes, then fluff up the rice with a fork. Sprinkle with parsley and serve with hot pepper sauce, to be sprinkled over each individual serving.


    For a vegetarian option, omit the chicken and increase the total number of peppers to 4. Callaloo greens are often included in traditional Jamaican recipes, but finely chopped spinach makes a good substitute.

    cook's tip

    If you don't have a flameproof casserole that can be used on the hob as well as in the oven, start the cooking in a large saucepan, then transfer the contents to an ovenproof casserole or covered baking dish.

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    Reviews in English (2)


    This has nothing to do with West Indian pepperpot, which is a meat dish (plus Scotch bonnet pepper) with casareep (cassava extract). No vegetables, not even onion. Casareep is a natural preservative; pepperpot can be kept indefinitely if brought to a boil each day. This recipe is just for chicken and bean soup.  -  13 Jan 2014


    My kinda food  -  16 Aug 2012