Spiced Coconut Caribbean Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A comforting Caribbean chicken stew simmered in a fragrant coconut milk and spice broth with vibrant peppers and fresh herbs. This Caribbean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, coconut milk, red bell pepper 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. 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
• 1 can (14 oz) coconut milk
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tsp, chopped fresh thyme
• 1 tsp allspice
• 1 small, whole (optional for heat) scotch bonnet pepper
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 2 tbsp, fresh squeezed lime juice
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Season 1.5 pounds bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown the chicken for 4 minutes per side until golden and crispy. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 3 minutes until translucent and fragrant. Stir in 1 tsp allspice and 2 tsp chopped fresh thyme and cook for another 1 minute to bloom the spices.
3. Step 3: Pour in 1 cup chicken broth and 1 can (14 oz) coconut milk, scraping the bottom to deglaze. Add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 small whole scotch bonnet pepper (optional). Return the chicken to the pot.
4. Step 4: Bring to a simmer, cover, and cook on low heat for 30 minutes until chicken is tender and cooked through, stirring occasionally.
5. Step 5: Remove the scotch bonnet pepper, stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Adjust seasoning with salt if needed and serve hot.