Spiced Coconut Caribbean Chicken Stew
A comforting Caribbean chicken stew simmered in a fragrant coconut milk and spice broth with vibrant peppers and fresh herbs. This caribbean-inspired chicken ready in about 55 minutes pairs pounds bone-in chicken thighs, (14 oz) coconut milk, large, diced yellow 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. 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Bring to a simmer, cover, and cook on low heat for 30 minutes until chicken is tender and cooked through, stirring occasionally.
- 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.
Frequently asked questions
How long does Spiced Coconut Caribbean Chicken Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Spiced Coconut Caribbean 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 pounds bone-in chicken thighs from drying out.
Can I substitute ingredients in Spiced Coconut Caribbean 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 Spiced Coconut Caribbean 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 Spiced Coconut Caribbean 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.
