Caribbean-Style Chicken Stew with Sweet Potatoes and Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a fragrant coconut milk broth with sweet potatoes and Caribbean spices for a comforting stew. This caribbean-inspired chicken 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.

Prep: 20 min Cook: 45 min Serves 6 Caribbean cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Caribbean-Style Chicken Stew with Sweet Potatoes and Coconut Milk take to make?

Total time is about 65 minutes (20 min prep + 45 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-Style Chicken Stew with Sweet Potatoes and Coconut Milk?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Caribbean-Style Chicken Stew with Sweet Potatoes and Coconut Milk?

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-Style Chicken Stew with Sweet Potatoes and Coconut Milk for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Style Chicken Stew with Sweet Potatoes and Coconut Milk?

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.

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