Caribbean-Style One-Pot Chicken with Plantains and Black Beans

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A hearty one-pot Caribbean chicken stew featuring ripe plantains, black beans, and aromatic spices simmered to perfection. This Caribbean-inspired one-pot recipe, ready in about 55 minutes, pairs bone-in chicken thighs, ripe plantains, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 6 pieces bone-in chicken thighs
• 2 medium, peeled and sliced into 1/2-inch rounds ripe plantains
• 1 cup, drained and rinsed canned black beans
• 1 large, diced yellow onion
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 3 tbsp olive oil
• 2 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown chicken thighs for 5 minutes per side until golden and crispy, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced red bell pepper, and 4 minced garlic cloves; sauté over medium heat for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1/2 tsp ground allspice, and 1 tsp dried thyme, cooking for 1 minute until spices bloom.
4. Step 4: Return chicken thighs to the pot and add 2 cups chicken broth, 1 cup drained canned black beans, and 2 peeled and sliced ripe plantains. Bring to a simmer, cover, and cook gently for 25 minutes until chicken is cooked through and plantains are tender.
5. Step 5: Remove lid and simmer uncovered for 5 more minutes to thicken the sauce slightly. Adjust seasoning with salt if needed.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve hot with lime wedges on the side.