Dominican Chicken Stew with Plantains and Coconut
Tender chicken pieces simmered with plantains and coconut milk for a rich, flavorful stew. This dominican-inspired one pot ready in about 45 minutes pairs bone-in and skin-on chicken thighs, peeled and cubed green plantain, (13.5 oz) 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
Instructions
- 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).
- 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.
- Step 3: Bring to a gentle simmer, cover, and cook on low for 30 minutes, or until chicken is tender and plantains are soft.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dominican Chicken Stew with Plantains and Coconut take to make?
Total time is about 45 minutes (15 min prep + 30 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 Dominican Chicken Stew with Plantains and Coconut?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Dominican Chicken Stew with Plantains and Coconut?
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 Dominican Chicken Stew with Plantains and Coconut 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 Dominican Chicken Stew with Plantains and Coconut?
Dominican 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.
What others are saying
- ★★★★★
Loved the authentic flavor! My family devoured it.
- ★★★★★
Perfect for a cozy night in. The coconut added such a lovely touch.
- ★★★★☆
Delicious, but the plantains were a bit mushy for my taste.
