Brown Stew Chicken with Caribbean Thyme and Scotch Bonnet

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken pieces simmered in a deeply flavored brown sauce infused with Caribbean herbs and a vibrant heat from scotch bonnet pepper. This Caribbean-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs (bone-in, skin-on), vegetable oil, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 45 min Serves 4 Caribbean cuisine 450 cal/serving

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Ingredients

2 lbs chicken thighs (bone-in, skin-on)
4 tbsp vegetable oil
1/2 cup all-purpose flour
1 large onion (sliced)
3 garlic cloves (minced)
1 scotch bonnet pepper (chopped, seeds removed)
4 fresh thyme sprigs
2 tbsp tomato paste
1 tbsp brown sugar
2 tbsp soy sauce
1 cup chicken broth
to taste salt
to taste black pepper
1 medium green bell pepper (sliced)
1 cup carrots (sliced)

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Instructions

Step 1: Pat 2 lbs chicken thighs dry and season with salt and black pepper. Dredge each piece in 1/2 cup all-purpose flour, shaking off excess.
Step 2: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches for 5 minutes per side until golden. Remove and set aside.
Step 3: In the same pot, add 1 large sliced onion, 3 minced garlic cloves, and 1 chopped scotch bonnet pepper (seeds removed) sautéing for 3 minutes until softened and fragrant.
Step 4: Stir in 4 sprigs of fresh thyme, 2 tbsp tomato paste, and 1 tbsp brown sugar, cooking for 2 minutes until the tomato paste darkens.
Step 5: Return the chicken pieces to the pot, add 2 tbsp soy sauce and 1 cup chicken broth, bringing to a simmer.
Step 6: Add 1 medium sliced green bell pepper and 1 cup sliced carrots, cover, and reduce heat to low. Simmer gently for 35 minutes until chicken is cooked through and sauce thickens.
Step 7: Adjust seasoning with salt and black pepper as needed before serving hot.