Coconut Chicken Asopao with Plantains and Black Beans

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

A fragrant, one-pot stew blending tender chicken, creamy coconut, and sweet plantains, with earthy black beans for depth. This caribbean-inspired soups (dairy-free) ready in about 60 minutes pairs ounces chicken thighs, medium ripe plantains, (13.5 ounces) 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Coconut Chicken Asopao with Plantains and Black Beans take to make?

Total time is about 60 minutes (25 min prep + 35 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 Coconut Chicken Asopao with Plantains and Black Beans?

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 ounces chicken thighs from drying out.

Can I substitute ingredients in Coconut Chicken Asopao with Plantains and Black Beans?

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 Coconut Chicken Asopao with Plantains and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Coconut Chicken Asopao with Plantains and Black Beans dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes