Coconut Milk Plantain and Chicken Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chicken and plantains simmered in creamy coconut milk with warm spices, delivering a comforting one-pot meal. This puerto rican-inspired one pot ready in about 55 minutes pairs Chicken thighs, bone-in, skin-on, medium Plantains, sliced, Onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.5 (11 ratings) Prep: 15 min Cook: 40 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon cooking oil in a large pot over medium-high heat. Add 1 lb bone-in, skin-on chicken thighs and cook for 5 minutes per side until golden brown.
  2. Step 2: Add 1/2 cup diced onion and 2 minced garlic cloves, stirring to combine. Cook for 3 minutes until onion is translucent.
  3. Step 3: Stir in 1/2 teaspoon cumin and 1/2 teaspoon paprika, then add 2 medium sliced plantains, 1 can (13.5 oz) coconut milk, and 1 cup chicken broth.
  4. Step 4: Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes until chicken is tender.
  5. Step 5: Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Discard skin from chicken before serving.

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Frequently asked questions

How long does Coconut Milk Plantain and Chicken Stew take to make?

Total time is about 55 minutes (15 min prep + 40 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 Milk Plantain and Chicken Stew?

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 medium plantains, sliced from drying out.

Can I substitute ingredients in Coconut Milk Plantain and Chicken Stew?

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 Milk Plantain and Chicken Stew 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.

What goes well with Coconut Milk Plantain and Chicken Stew?

Puerto Rican one pot 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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