One-Pot Spiced Caribbean Chicken with Sweet Plantains

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A vibrant one-pot dish combining tender Caribbean-spiced chicken thighs with caramelized sweet plantains for a balanced sweet and savory meal. This Caribbean-inspired chicken recipe (gluten free), ready in about 50 minutes, pairs bone-in chicken thighs, ripe plantains, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 ripe plantains
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 cup chicken broth

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Pat 6 bone-in chicken thighs dry and season with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp ground allspice, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Sear chicken thighs skin-side down for 5 minutes until golden and crispy, then flip and cook 3 more minutes. Remove chicken and set aside.
2. Step 2: Peel and slice 2 medium ripe plantains into 1/2-inch thick diagonal pieces. Add remaining 1 tbsp olive oil to the skillet and sauté 4 minced garlic cloves for 30 seconds until fragrant. Add plantain slices and cook for 4-5 minutes until edges caramelize and turn golden.
3. Step 3: Return chicken thighs to the skillet, pour in 1 cup chicken broth, cover, and reduce heat to low. Simmer gently for 20 minutes until chicken is cooked through and broth has thickened slightly.
4. Step 4: Remove the lid and squeeze 2 tbsp fresh lime juice over the chicken and plantains. Sprinkle 1/4 cup chopped fresh cilantro on top before serving warm.