Dominican-Style Chicken Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A hearty Dominican chicken stew simmered with root vegetables and aromatic spices, delivering a comforting, savory meal. This caribbean-inspired chicken ready in about 80 minutes pairs pounds bone-in chicken thighs, tablespoons olive oil, medium, diced yellow onion 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.

Ingredients

• 2 pounds bone-in chicken thighs
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 medium, diced red bell pepper
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 1 pound, peeled and cut into 1-inch chunks yuca (cassava)
• 2 medium, peeled and cut into 1-inch chunks potatoes
• 2 tablespoons tomato paste
• 3 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat. Add 2 pounds bone-in chicken thighs, skin side down, and sear for 5 minutes until golden brown; flip and brown the other side for 4 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 medium diced red bell pepper. Sauté for 4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and cook for 2 minutes until the paste darkens slightly.
4. Step 4: Add 3 cups chicken broth, 2 medium peeled and chopped potatoes, 2 peeled and sliced carrots, 1 pound peeled and chunked yuca, 1 bay leaf, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a simmer.
5. Step 5: Return the chicken thighs to the pot, skin side up, reduce heat to low, cover, and let simmer gently for 45 minutes until the chicken is cooked through and vegetables are tender.
6. Step 6: Remove the bay leaf, adjust seasoning with salt and pepper as needed, and garnish with 1/4 cup chopped fresh cilantro before serving.