Trinidadian Stewed Chicken with Caribbean Green Seasoning

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender chicken pieces simmered in a vibrant blend of Caribbean herbs and spices, capturing the bold flavors of Trinidad and Tobago. This Caribbean-inspired chicken recipe, ready in about 85 minutes, pairs bone-in chicken thighs, Caribbean green seasoning, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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

• 2 lbs bone-in chicken thighs
• 1/2 cup Caribbean green seasoning
• 2 tbsp vegetable oil
• 1 medium chopped onion
• 4 minced garlic cloves
• 1 tbsp chopped fresh thyme
• 1 whole scotch bonnet pepper
• 2 tbsp tomato paste
• 1 1/2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped scallions
• 1 tbsp fresh lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 2 lbs bone-in chicken thighs and rub evenly with 1/2 cup Caribbean green seasoning, ensuring all pieces are well coated. Let marinate for 30 minutes at room temperature.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown, then flip and sear the other side for 3-4 minutes.
3. Step 3: Remove chicken and set aside. In the same skillet, add 1 medium chopped onion, 4 minced garlic cloves, and 1 tbsp chopped fresh thyme. Sauté for 3 minutes until onions are translucent and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and 1 whole scotch bonnet pepper (whole to infuse heat without overwhelming) and cook for 2 minutes until the tomato paste darkens slightly.
5. Step 5: Return the chicken to the skillet, add 1 1/2 cups water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook over low heat for 35 minutes until chicken is tender.
6. Step 6: Remove the scotch bonnet pepper, stir in 1/4 cup chopped scallions and 1 tbsp fresh lime juice, and cook uncovered for 5 minutes to thicken the sauce slightly. Serve hot with rice.