Spiced Dominican-Style Chicken Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty and comforting chicken stew infused with warm Caribbean spices and tender root vegetables simmered to perfection. This Caribbean-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 1 medium, diced bell pepper
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1/2 tsp ground allspice
• 2 tbsp tomato paste
• 4 cups chicken broth
• 2 cups yuca (cassava), peeled and cut into 1-inch pieces
• 1 cup sweet potato, peeled and diced
• 1 cup carrots, sliced
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides for about 6-8 minutes until golden; remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 4 minced garlic cloves, and 1 diced bell pepper. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground oregano, 1/2 tsp ground allspice, and 2 tbsp tomato paste; cook for 2 minutes until the spices bloom and the tomato paste darkens slightly.
4. Step 4: Return chicken to the pot along with 4 cups chicken broth, 2 cups peeled and chopped yuca, 1 cup diced sweet potato, and 1 cup sliced carrots. Season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Bring stew to a boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender and vegetables are cooked through.
6. Step 6: Adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges on the side for a bright finish.