Caribbean-Style Chicken Stew with Sweet Potatoes and Coconut Milk

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender chicken simmered in a fragrant coconut milk broth with sweet potatoes and Caribbean spices for a comforting stew. This Caribbean-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 large, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp dried thyme
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 2 cups, full fat coconut milk
• 2 cups chicken broth
• 1 small, whole (optional) scotch bonnet pepper
• 2 tbsp fresh lime juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 6 bone-in chicken thighs (skin removed) and brown each side for 4-5 minutes until golden; remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground allspice, 1/2 tsp ground cinnamon, and 1 tsp dried thyme; cook for 1 minute until spices bloom.
4. Step 4: Add 2 peeled and cubed medium sweet potatoes, 2 cups full-fat coconut milk, 2 cups chicken broth, and 1 whole small scotch bonnet pepper (optional for heat); return chicken to pot.
5. Step 5: Bring stew to a simmer, cover, and cook for 35-40 minutes until chicken is cooked through and sweet potatoes are tender.
6. Step 6: Remove scotch bonnet pepper, season stew with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp fresh lime juice; stir well.
7. Step 7: Ladle stew into bowls and garnish with 1/4 cup chopped fresh cilantro before serving.