One-Pot Caribbean Chicken with Coconut and Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

This vibrant Caribbean chicken dish combines tender chicken thighs simmered with sweet plantains and creamy coconut milk, infused with aromatic spices for a comforting meal. This caribbean-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, coconut milk, olive oil 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

• 6 pieces bone-in chicken thighs
• 2 medium, peeled and sliced into 1/2-inch rounds ripe plantains
• 1 1/2 cups coconut milk
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 1 tsp ground allspice
• 1/2 tsp ground ginger
• 1 small, deseeded and finely chopped scotch bonnet pepper
• 1 cup chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 6 chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then sear in the hot oil for 4-5 minutes per side until golden brown and crispy on the edges. Transfer chicken to a plate.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves; sauté over medium heat for 3 minutes until the onion softens and garlic is fragrant.
3. Step 3: Stir in 1 tsp ground allspice, 1/2 tsp ground ginger, and 1 small finely chopped scotch bonnet pepper; cook for 1 minute until spices bloom.
4. Step 4: Add 2 sliced ripe plantains, 1 1/2 cups coconut milk, and 1 cup chicken broth to the skillet. Stir to combine, scraping up any browned bits from the bottom.
5. Step 5: Return the seared chicken thighs to the skillet, nestling them into the sauce. Bring to a gentle simmer, cover, and cook over low heat for 25 minutes until the chicken is tender and cooked through.
6. Step 6: Remove the lid and simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Adjust seasoning with more salt if needed.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.