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One-Pot Caribbean Scotch Bonnet Macaroni with Mixed Proteins
Quick one-pot Caribbean macaroni with scotch bonnet and mixed proteins—ready in 40 minutes. Simple, hearty, and easily adjusted for heat and proteins.
Why this recipe works
This one-pot Caribbean macaroni blends scotch bonnet heat with mixed proteins for a hearty, simple dinner. It’s ideal for busy cooks who want bold flavor without a lot of dishes.
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Key takeaways
Ready in about 40 minutes with one pot to clean.
Adjust spice and proteins to suit your household.
Reheat with a splash of stock to preserve creaminess.
Recipe guide
This one-pot Caribbean macaroni blends scotch bonnet heat with mixed proteins for a hearty, simple dinner. It’s ideal for busy cooks who want bold flavor without a lot of dishes.
A spicy, one-pot weeknight macaroni loaded with fried fish, beef, frankfurters and shredded chicken.
- Ready in about 40 minutes with one pot to clean.
- Adjust spice and proteins to suit your household.
- Reheat with a splash of stock to preserve creaminess.
What this recipe is and who it’s for
A single-pot, spicy macaroni combining fried fish, cooked beef, frankfurters and shredded chicken in a tomato-scotch bonnet broth. Suits cooks who want a hearty, crowd-pleasing meal with minimal cleanup.
Step-by-step (prep 15 min • cook 25 min)
1) Heat 2 tbsp oil, sauté 1 diced onion and 2 minced garlic cloves 2–3 min. 2) Add 1 minced scotch bonnet and 2 diced tomatoes; cook 2 min. 3) Stir in 2 cups macaroni, coat, then pour 3 cups chicken stock. 4) Season with 1 tsp salt and 1/2 tsp black pepper, simmer covered 8–10 min until nearly tender, stirring and adding splash of water if needed. 5) Fold in 200 g flaked fried fish, 150 g cooked beef chunks, 2 sliced frankfurters and 200 g shredded cooked chicken; heat 2–3 min uncovered until pasta and proteins are hot. 6) Stir in 2 tbsp chopped cilantro (optional), rest 2 min before serving.
Tips, timing and swaps
Control heat by reducing scotch bonnet or removing seeds. Use any short pasta; adjust stock if using fresh tomatoes. For vegetarian, omit proteins and add beans or grilled tofu. Reheat gently with a splash of stock to avoid drying.
Ingredients
- 2 cups macaroni
- 200 g fried fish, flaked
- 150 g cooked beef chunks, diced
- 2 pieces frankfurters, sliced
- 200 g cooked chicken, shredded
- 1 piece scotch bonnet pepper, minced
- 2 medium tomatoes, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 3 cups chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped cilantro (optional)
Instructions
- Heat oil in a large pot over medium heat.
- Add diced onion and minced garlic; sauté until softened, about 2–3 minutes.
- Add minced scotch bonnet pepper and diced tomatoes; cook 2 minutes to release flavors.
- Stir in macaroni and toss to coat with the tomato mixture.
- Pour in chicken stock, bring to a boil, then reduce to a simmer.
- Season with salt and black pepper, cover, and simmer until macaroni is nearly tender, about 8–10 minutes, stirring occasionally and adding a splash of water if needed.
- Fold in flaked fried fish, cooked beef, frankfurter slices, and shredded chicken gently to combine and heat through.
- Simmer uncovered 2–3 minutes more until pasta is fully cooked and proteins are heated.
- Taste and adjust seasoning with more salt or pepper if needed.
- Remove from heat and stir in chopped cilantro if using.
- Let rest covered 2 minutes before serving to allow flavors to meld.
FAQs
Can I make this less spicy?
Yes—use half a scotch bonnet, remove seeds, or substitute with a milder pepper.
How do I reheat leftovers?
Warm gently on the stove with a splash of chicken stock or water, stirring until heated through.
Can I change the proteins?
Yes—swap or omit proteins: extra vegetables, canned tuna, shrimp, or plant-based proteins work well.