GUYANESE INSPIRED PEPPERPOT CHICKEN & BUTTERBEANS, FRIED DUMPLING AND RICE AND PEAS

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with fewer calories, while banana peppers are milder and more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity and freshness, while apple cider vinegar is often more economical.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option, while pork can be a more affordable protein.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic; sauté until softened, about 3-4 minutes.

Mix in brown sugar, stirring until it caramelizes slightly, about 2 minutes.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Pour in vinegar and scrape the bottom of the pot to deglaze.

Add water, black pepper, thyme, scotch bonnet pepper, cinnamon, cloves, and bay leaves; stir to combine.

Bring to a boil, then reduce heat to low and cover.

Simmer for 45 minutes, stirring occasionally, until chicken is tender.

Adjust seasoning with salt as needed.

Remove from heat and let rest for 10 minutes before serving.

Garnish with chopped green onions and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary