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one-pot spicy bahamian chicken and vegetables

Recipe by
Vickie Parks
Renton, WA

This is an easy one-pot meal that packs a lot of spicy Caribbean flavors into one recipe. It's so convenient to prepare too, with only 10 minutes prep time, and the end result is a complete meal of spicy chicken and an assortment of roasted vegetables to serve along side the chicken. It's quite spicy, so use the chili peppers (or red pepper flakes) sparingly.

yield 4 serving(s)
prep time 10 Min
cook time 45 Min
method Roast

Ingredients For one-pot spicy bahamian chicken and vegetables

  • 1 Tbsp
    oil (for greasing pot)
  • 2 Tbsp
    cumin seeds
  • 2 lb
    boneless chicken breast
  • 1 to 2 tsp
  • 1 to 2 tsp
    black pepper
  • 2 lg
    red potatoes, cut into 1-inch cubes
  • 1 lg
    bell pepper, seeds removed and cut into chunks
  • 1 lg
    yellow summer squash, cut into 1-inch cubes
  • 1/4 c
    orange juice
  • 4 Tbsp
    red wine vinegar
  • 4 clove
    garlic, minced
  • 1 Tbsp
    fresh oregano, chopped
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 sm
    scotch bonnet or habanero pepper, seeds removed and minced (or a few pinches red pepper flakes)

How To Make one-pot spicy bahamian chicken and vegetables

  • 1
    Preheat oven to 450°F.
  • 2
    Coat the bottom of a roasting pan with the oil. Sprinkle cumin seeds along bottom of the pan. Layer chicken on bottom of the pan over the seeds. Season chicken with salt and pepper. Layer the potatoes, bell pepper and squash on top of the chicken.
  • 3
    In a small bowl, mix the orange juice, vinegar, garlic, oregano, paprika, allspice and minced pepper (or red pepper flakes). Pour the juice mixture into the pan, evenly distributing it over all the chicken and vegetables.
  • 4
    Cover pan and roast at 450° for 45 minutes, or until chicken is thoroughly cooked and vegetables are tender.

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