Juneteenth-Spiced Caribbean Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant Caribbean chicken stew infused with warm spices and fresh herbs, celebrating freedom and unity with every flavorful bite. This Caribbean-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 lbs bone-in chicken thighs
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1, seeded and finely chopped scotch bonnet pepper
• 3 fresh thyme sprigs
• 5 whole allspice berries
• 2 tsp paprika
• 1/2 tsp ground cinnamon
• 14 oz canned diced tomatoes
• 2 cups chicken broth
• 2 medium, sliced carrots
• 1 large, chopped red bell pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh lime juice
• 1/4 cup, for garnish chopped cilantro

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Season 2 lbs bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown the chicken for 5-6 minutes per side until golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, and 1 finely chopped scotch bonnet pepper. Sauté for 4 minutes until fragrant and softened.
3. Step 3: Stir in 3 fresh thyme sprigs, 5 whole allspice berries, 2 tsp paprika, and 1/2 tsp ground cinnamon. Cook for 1 minute until spices release their aroma.
4. Step 4: Add 14 oz canned diced tomatoes and 2 cups chicken broth, scraping any browned bits from the pot. Return chicken thighs to the pot along with 2 sliced carrots and 1 chopped red bell pepper.
5. Step 5: Bring to a simmer, cover, and cook on low heat for 35 minutes until the chicken is tender and vegetables are softened.
6. Step 6: Remove the chicken and shred the meat off the bone, discarding skin and bones, then return shredded chicken to the pot. Stir in 1 tbsp fresh lime juice.
7. Step 7: Garnish with 1/4 cup chopped cilantro and serve warm with rice or bread.