Slow-Simmered Chicken and Dumplings with Callaloo

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting one-pot meal featuring tender chicken, fluffy dumplings, and earthy callaloo greens, reflecting Trinidad's fusion of African and Indigenous cooking traditions. This Caribbean-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, callaloo greens, dumpling dough for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1.5 lbs chicken thighs
• 3 cups callaloo greens
• 2 cups dumpling dough
• 1 finely diced onion
• 3 minced cloves garlic
• 1 tbsp fresh thyme
• 1 finely chopped scotch bonnet pepper
• 1 can (13.5 oz) coconut milk
• 2 cups chicken stock
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry, season with 1 tsp salt and 1/2 tsp black pepper, then sear in a large pot over medium-high heat for 4 minutes per side until golden brown.
2. Step 2: Add diced onion and minced garlic, cook for 2 minutes until fragrant, then stir in fresh thyme and scotch bonnet pepper.
3. Step 3: Pour in coconut milk and chicken stock, bring to a gentle simmer, then add callaloo greens and cook for 15 minutes until greens wilt and soften.
4. Step 4: Meanwhile, drop dumpling dough by tablespoonfuls onto the simmering stew, cover, and cook for 12 minutes without lifting the lid.
5. Step 5: Stir in 2 tbsp flour mixed with 2 tbsp cold water to thicken the sauce, then cook uncovered for 3 minutes until sauce coats the back of a spoon.