Caribbean Coconut-Lime Chicken Stew
A vibrant Caribbean-inspired chicken stew simmered in creamy coconut milk with zesty lime and warming spices. This caribbean-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, can coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1.5 lbs boneless skinless chicken thighs
- 14 oz can coconut milk
- 2 tbsp lime juice
- 1 medium, diced onion
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 small, seeded and finely chopped scotch bonnet pepper
- 1 tsp ground allspice
- 3 thyme sprigs
- 2 tbsp vegetable oil
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium onion, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 finely chopped small scotch bonnet pepper, sautéing for 3-4 minutes until fragrant and the onion softens.
- Step 2: Add 1.5 lbs boneless skinless chicken thighs cut into chunks, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground allspice. Brown the chicken pieces for 5 minutes, turning occasionally until edges are golden.
- Step 3: Pour in 14 oz can of coconut milk and 1 cup chicken broth, then add 3 thyme sprigs. Bring to a simmer, reduce heat to low, and cover. Cook gently for 25 minutes until chicken is tender and the sauce thickens slightly.
- Step 4: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Remove thyme sprigs. Adjust seasoning with salt and pepper if needed, then serve hot with rice or bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean Coconut-Lime Chicken Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean Coconut-Lime Chicken Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep can coconut milk from drying out.
Can I substitute ingredients in Caribbean Coconut-Lime Chicken Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean Coconut-Lime Chicken Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caribbean Coconut-Lime Chicken Stew?
Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
