Caribbean-Style Chicken Stew with Coconut and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Tender chicken simmered in a fragrant coconut broth with bell peppers and island spices for a comforting Caribbean stew. This caribbean-inspired chicken ready in about 55 minutes pairs skin removed bone-in chicken thighs, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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

• 6 pieces, skin removed bone-in chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 4 cloves, minced garlic cloves
• 2 sprigs fresh thyme
• 1 1/2 cups coconut milk
• 1 cup chicken broth
• 1/2 tsp ground allspice
• 1 small, whole (optional, for heat) scotch bonnet pepper
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Season 6 bone-in chicken thighs (skin removed) with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Brown the chicken on all sides, about 5 minutes per side, then transfer to a plate.
2. Step 2: Reduce heat to medium and add 1 medium diced onion, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups coconut milk, 1 cup chicken broth, 1/2 tsp ground allspice, 2 sprigs fresh thyme, and 1 whole small scotch bonnet pepper (optional for heat). Return chicken thighs to the pot, submerging in the liquid.
4. Step 4: Bring to a simmer, cover, and cook for 30 minutes until chicken is tender and cooked through, stirring occasionally.
5. Step 5: Remove scotch bonnet pepper and thyme sprigs. Stir in 1 tbsp fresh lime juice. Adjust seasoning with salt and pepper if needed. Serve hot over rice or grains.