Chicken Stew with Plantains and Coconut

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Tender chicken pieces simmered with plantains and coconut milk for a rich, flavorful stew. This Dominican-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, green plantain, coconut milk 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 lb, bone-in and skin-on chicken thighs
• 1 cup, peeled and cubed green plantain
• 1 can (13.5 oz) coconut milk
• 1/2 cup, finely chopped onion
• 3 cloves, minced garlic
• 1 medium, diced tomato
• 1 tsp thyme
• 1/2 tsp oregano
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Season 1 lb bone-in chicken thighs with 1 tsp salt and 1/4 tsp black pepper, then brown on both sides (about 5 minutes per side).
2. Step 2: Add 1/2 cup chopped onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant. Stir in 1 medium diced tomato, 1 cup cubed green plantain, 1 tsp thyme, 1/2 tsp oregano, and 1 can coconut milk.
3. Step 3: Bring to a gentle simmer, cover, and cook on low for 30 minutes, or until chicken is tender and plantains are soft.