Barbadian Coconut Chicken with Callaloo

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant Caribbean-inspired dish featuring tender chicken simmered in creamy coconut milk with nutrient-rich callaloo greens, finished with a hint of lime. This Caribbean-inspired one-pot recipe, ready in about 35 minutes, pairs chicken thighs, coconut milk, callaloo greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs
• 1 can (14 oz) coconut milk
• 8 oz callaloo greens
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp fresh thyme
• 1, zested and juiced lime
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb chicken thighs and cook for 4-5 minutes per side until golden brown and cooked through; remove and set aside.
2. Step 2: Add 1 medium chopped onion and 3 minced garlic cloves to the pot, sautéing for 3 minutes until fragrant and translucent. Stir in 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute.
3. Step 3: Pour in 1 can (14 oz) coconut milk and 1 tbsp lime juice, stirring to combine. Return chicken to the pot, bring to a gentle simmer, and cook for 10 minutes.
4. Step 4: Add 8 oz callaloo greens and 1 tsp lime zest, stirring until greens wilt completely (about 3 minutes). Adjust seasoning if needed and serve immediately.