Slow-Simmered Caribbean Chicken with Spices

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender chicken thighs slow-simmered in a richly spiced tomato and Scotch bonnet pepper sauce, showcasing vibrant Caribbean regional flavors. This Caribbean-inspired chicken recipe, ready in about 70 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 6 pieces, skin-on bone-in chicken thighs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 whole, seeded and finely chopped Scotch bonnet pepper
• 14 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp allspice
• 1 tsp dried or 1 tbsp fresh thyme
• 1 tbsp brown sugar
• 1 cup chicken broth
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add chicken thighs skin-side down and brown for 5-6 minutes until skin is crisp and golden; flip and brown the other side for 4 minutes. Remove chicken and set aside.
3. Step 3: Lower heat to medium, add 1 large chopped yellow onion, 4 minced garlic cloves, and 1 finely chopped seeded Scotch bonnet pepper. Sauté for 5 minutes until onion softens and mixture is aromatic.
4. Step 4: Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp allspice, 1 tsp dried thyme, and 1 tbsp brown sugar. Cook for 3 minutes, stirring frequently.
5. Step 5: Pour in 1 cup chicken broth and bring sauce to a simmer. Return chicken thighs to the pot, cover, and reduce heat to low. Simmer gently for 40 minutes until chicken is tender and sauce thickens.
6. Step 6: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving.