Spiced Caribbean Chicken Stew with Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty Caribbean chicken stew simmered with sweet potatoes and aromatic spices, perfect for a comforting family meal. This caribbean-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, sweet potatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pounds bone-in chicken thighs
• 2 medium (about 1 pound), peeled and cut into 1-inch cubes sweet potatoes
• 1 large, diced yellow onion
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 3 sprigs fresh thyme sprigs
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 small, seeded and finely chopped (optional for heat) scotch bonnet pepper
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 pounds bone-in chicken thighs with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp ground allspice, and 1/2 tsp ground cinnamon. Brown the chicken thighs for 4-5 minutes per side until golden, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 1 medium diced red bell pepper. Sauté for 5 minutes until softened and fragrant. Add 4 minced garlic cloves, 3 sprigs fresh thyme, and 1 small seeded and finely chopped scotch bonnet pepper, cooking for 1 minute until aromatic.
3. Step 3: Return the chicken thighs to the pot and pour in 3 cups chicken broth. Add 2 medium peeled and cubed sweet potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is cooked through and sweet potatoes are tender.
4. Step 4: Remove the thyme sprigs and discard. Stir in 1 tbsp fresh lime juice. Adjust seasoning with salt and pepper as needed. Garnish with 1/4 cup chopped fresh cilantro before serving.