One-Pot Caribbean Chicken Stew with Sweet Plantains
A comforting Caribbean chicken stew simmered with ripe plantains, bell peppers, and a blend of warm spices for a rich, flavorful meal. This caribbean-inspired chicken ready in about 60 minutes pairs chicken thighs, bone-in and skin-on, medium red bell pepper, diced, medium yellow bell pepper, 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.
Ingredients
- 1.5 lbs chicken thighs, bone-in and skin-on
- 2 medium ripe plantains, peeled and sliced into 1/2-inch pieces
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 cups chicken broth
- 3 tbsp olive oil
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs chicken thighs, skin side down, and sear for 5-6 minutes until golden brown and crispy, then flip and cook for another 4 minutes; remove chicken and set aside.
- Step 2: In the same pot, add 1 large chopped onion, 4 minced garlic cloves, 1 diced red bell pepper, and 1 diced yellow bell pepper. Sauté over medium heat for 5 minutes until vegetables soften and onions turn translucent.
- Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground allspice, 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until the mixture is fragrant and the tomato paste darkens slightly.
- Step 4: Add 3 cups chicken broth and scrape the bottom of the pot to deglaze any browned bits. Return the seared chicken thighs to the pot, cover, and simmer over low heat for 25 minutes.
- Step 5: Add 2 medium sliced ripe plantains to the stew, stirring gently to combine, and cook uncovered for an additional 10 minutes until plantains are tender and the stew thickens slightly.
- Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the stew before serving.
Frequently asked questions
How long does One-Pot Caribbean Chicken Stew with Sweet Plantains take to make?
Total time is about 60 minutes (15 min prep + 45 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 One-Pot Caribbean Chicken Stew with Sweet Plantains?
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 red bell pepper, diced from drying out.
Can I substitute ingredients in One-Pot Caribbean Chicken Stew with Sweet Plantains?
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 One-Pot Caribbean Chicken Stew with Sweet Plantains 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 One-Pot Caribbean Chicken Stew with Sweet Plantains?
Caribbean chicken 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.
