Coconut Chicken Asopao with Plantains and Black Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, one-pot stew blending tender chicken, creamy coconut, and sweet plantains, with earthy black beans for depth. This Caribbean-inspired soup recipe (dairy-free), ready in about 60 minutes, pairs chicken thighs, ripe plantains, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

Prep: 25 min Cook: 35 min Serves 4 Caribbean cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 8 ounces chicken thighs into bite-sized pieces. Slice 2 medium ripe plantains into 1/2-inch rounds. Heat 1 tablespoon olive oil in a pot over medium-high heat. Add 1/2 cup diced onion and 1 clove minced garlic, sautéing for 3 minutes until soft.
  2. Step 2: Add chicken to the pot and cook for 5 minutes until no longer pink. Stir in 1 cup black beans, 1 can coconut milk, and 1/2 cup water. Bring to a simmer and cook for 15 minutes.
  3. Step 3: Add plantain slices and cook for 8 minutes until tender but not mushy. Adjust seasoning with salt to taste and serve hot.

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