Slow-Simmered Chicken and Plantain Stew

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

A deeply flavorful Caribbean stew where chicken and plantains meld with aromatic spices over gentle heat, creating a dish that demands patience and care. This caribbean ready in about 80 minutes pairs chicken thighs, ripe plantains, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.1 (14 ratings) Prep: 25 min Cook: 55 min Serves 4 Caribbean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp oil in a heavy pot over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Add diced onion to the pot and cook for 3 minutes until translucent. Stir in minced garlic and scotch bonnet pepper, cooking for 1 minute until fragrant.
  4. Step 4: Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
  5. Step 5: Return chicken to the pot, add chicken broth and thyme, and bring to a gentle simmer. Cover and cook for 25 minutes.
  6. Step 6: Peel and slice plantains into 1/2-inch thick rounds. Add to the pot, stir gently, and simmer uncovered for 15 minutes until plantains are tender but hold their shape.
  7. Step 7: Stir in coconut milk and cook for 5 more minutes until heated through and flavors meld. Adjust seasoning if needed.

Frequently asked questions

How long does Slow-Simmered Chicken and Plantain Stew take to make?

Total time is about 80 minutes (25 min prep + 55 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 Chicken and Plantain 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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Chicken and Plantain 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 Chicken and Plantain 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 Chicken and Plantain Stew?

Caribbean caribbean 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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