One-Pot Spicy Caribbean Jerk Chicken with Sweet Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender chicken simmered in a vibrant jerk marinade paired with caramelized sweet plantains for a bold Caribbean-inspired meal. This caribbean-inspired chicken ready in about 50 minutes pairs chicken thighs, bone-in and skin-on, jerk seasoning, 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

• 4 pieces chicken thighs, bone-in and skin-on
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 small scotch bonnet pepper, minced
• 1 cup chicken broth
• 14 oz canned diced tomatoes
• 2 medium ripe plantains, peeled and sliced into 1/2-inch thick pieces
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Rub 4 chicken thighs thoroughly with 2 tbsp jerk seasoning and 1 tsp salt. Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 minutes until golden and crispy, then flip and cook an additional 4 minutes. Remove chicken and set aside.
2. Step 2: In the same skillet, reduce heat to medium. Add 1 diced yellow onion, 3 minced garlic cloves, 1 diced green bell pepper, and 1 minced scotch bonnet pepper. Sauté for 5 minutes until soft and fragrant.
3. Step 3: Pour in 1 cup chicken broth and 14 oz canned diced tomatoes, scraping the bottom of the pan to deglaze. Return chicken to the skillet, cover, and simmer on low for 20 minutes until chicken is cooked through.
4. Step 4: While chicken simmers, heat a separate nonstick pan over medium heat. Add 1 tbsp brown sugar and the sliced plantains (2 medium). Fry for 3-4 minutes per side until golden brown and caramelized.
5. Step 5: Season the sauce in the chicken skillet with 1/2 tsp black pepper and adjust salt if needed. Sprinkle 2 tbsp chopped fresh cilantro over the dish before serving alongside the caramelized plantains.