Slow-Simmered Caribbean Jerk Chicken Stew
A rich, spicy chicken stew infused with traditional Caribbean jerk spices and simmered until tender, perfect for a comforting meal. This caribbean-inspired chicken ready in about 65 minutes pairs pounds, bone-in, skin-on chicken thighs, olive oil, medium, diced onion 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.
Ingredients
- 1.5 pounds, bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 medium, diced onion
- 4, minced garlic cloves
- 1, seeded and finely chopped scotch bonnet pepper
- 2 tsp fresh leaves thyme
- 1 tsp ground allspice
- 1 tbsp fresh, grated ginger
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 cup coconut milk
- 3, chopped scallions
- 1 tbsp fresh lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 pounds chicken thighs, skin side down, and sear for 5 minutes until the skin is golden and crispy, then flip and cook another 3 minutes. Remove chicken and set aside.
- Step 2: Lower heat to medium, add 1 diced medium onion, 4 minced garlic cloves, and 1 finely chopped scotch bonnet pepper to the pot. Sauté for 4 minutes until fragrant and softened.
- Step 3: Stir in 2 tsp fresh thyme leaves, 1 tsp ground allspice, 1 tbsp grated ginger, and 2 tbsp tomato paste. Cook for 2 minutes, stirring until the tomato paste darkens.
- Step 4: Pour in 2 cups chicken broth and 1 cup coconut milk, scraping the bottom of the pot to release browned bits. Return chicken to the pot, bring to a simmer, cover, and cook for 35 minutes until chicken is tender.
- Step 5: Stir in 3 chopped scallions, 1 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 5 more minutes to thicken the stew slightly before serving.
Frequently asked questions
How long does Slow-Simmered Caribbean Jerk Chicken Stew take to make?
Total time is about 65 minutes (15 min prep + 50 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-Simmered 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-Simmered 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-Simmered Caribbean Jerk Chicken Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered 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.
