Slow-Cooked Caribbean Jerk Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a spicy and aromatic jerk sauce with sweet potatoes and bell peppers for a hearty stew. This caribbean-inspired chicken ready in about 75 minutes pairs skin removed bone-in chicken thighs, olive oil, jerk seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Prep: 15 min Cook: 60 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs (skin removed) and rub evenly with 3 tbsp jerk seasoning.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken thighs and brown for 4 minutes per side until golden. Remove chicken and set aside.
  3. Step 3: In the same pot, add 1 large chopped yellow onion and 4 minced garlic cloves. Sauté over medium heat for 3-4 minutes until softened and fragrant.
  4. Step 4: Add 1 sliced red bell pepper and 2 diced sweet potatoes (1-inch cubes), stirring to combine.
  5. Step 5: Pour in 3 cups chicken broth and 1 cup coconut milk. Add 3 fresh thyme sprigs and 1 whole scotch bonnet pepper (optional for heat). Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Return the chicken thighs to the pot, submerging them in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes until chicken is tender and sweet potatoes are cooked through.
  7. Step 7: Remove the scotch bonnet pepper and thyme sprigs before serving. Serve the stew hot with steamed rice or crusty bread.

Frequently asked questions

How long does Slow-Cooked Caribbean Jerk Chicken Stew take to make?

Total time is about 75 minutes (15 min prep + 60 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 Slow-Cooked Caribbean Jerk Chicken Stew?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Caribbean Jerk Chicken Stew?

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 Slow-Cooked Caribbean Jerk Chicken Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Caribbean Jerk Chicken Stew?

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.

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