West African Hot Pot
A spicy and smoky West African-inspired Hot Pot recipe! So easy to make, layered with flavors, and perfect for sharing with friends and family.
Read Stacey's full post and see more photos here.
- 4 large russet Idaho® potatoes, peeled and diced into bite-size pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 1 bell pepper, any color or a mix, diced
- 1 habanero or jalapeño pepper, finely diced, if desired
- 2-3 garlic cloves, minced
- 4-6 medium Roma tomatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper, if desired
- 1-2 pounds smoked turkey thigh, diced or shredded rotisserie chicken
- Salt to taste
- 2 cups vegetable or chicken broth
- In a large pot, add the peeled and diced potatoes and cover with water. Bring to a boil, and cook for about 15-20 minutes or until just starting to turn tender but still firm. Drain and set aside.
- In a large pot or Dutch oven, heat olive oil over medium heat and sauté the onions 5-8 minutes or until just turning clear.
- Add in the sliced carrots, and continue to sauté for 3 minutes before adding in the peppers, followed by the minced garlic, and Roma tomatoes.
- Stir in the smoked paprika, black pepper, crushed red pepper if using, and salt to taste.
- Add in the chopped smoked turkey thigh or shredded rotisserie chicken, mixing in well.
- Add in the vegetable or chicken broth and bring to a gentle boil over medium-high heat, then reduce to simmer for about 10 minutes until potatoes are tender.