One-Pot Caribbean Chicken with Sweet Plantains and Black Beans

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant one-pot dish combining tender chicken thighs with sweet plantains and hearty black beans, infused with Caribbean spices for a comforting yet exotic meal. This Caribbean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, ripe plantains, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 cup, drained and rinsed canned black beans
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 1/2 cups chicken broth
• 2 tbsp, fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear them skin-side down for 5-6 minutes until golden brown and crisp; flip and cook an additional 4 minutes. Remove chicken and set aside.
2. Step 2: In the same pan, add 1 diced medium yellow onion and 4 minced garlic cloves. Sauté over medium heat for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano, cooking for 1 minute to toast the spices.
4. Step 4: Add 1 cup drained black beans, 1 1/2 cups chicken broth, 2 tbsp fresh lime juice, and the 6 seared chicken thighs back to the pan. Bring to a simmer, cover, and cook on low heat for 25 minutes.
5. Step 5: After 25 minutes, nestle 2 sliced ripe plantains (1/2-inch rounds) into the sauce around the chicken. Cover and simmer for an additional 10 minutes until plantains are tender and chicken is cooked through.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving. This dish pairs wonderfully with white rice or warm tortillas.