This Caribbean Chicken and Bean Stew fills your kitchen with a magical aroma and delivers a vibrant, soul-warming pot of goodness. It brings together tender chicken, creamy beans, and a symphony of Caribbean spices for a forgiving one-pot meal that’s perfect year-round.
Nothing beats a great Caribbean Chicken and Bean Stew. Whether you're a fan of Stew or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Caribbean Chicken and Bean Stew
- Flavor explosion: Allspice, thyme, and Scotch bonnet create a complex, aromatic profile.
- Forgiving & flexible: Adapts easily to ingredient swaps and is hard to mess up.
- Complete meal: Packed with lean protein, fiber-rich beans, and colorful vegetables.
- Better leftovers: Flavors deepen overnight, making it ideal for meal prep.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 Scotch bonnet or habanero pepper, whole (optional, for heat)
- 1 tbsp brown sugar
- 2 tsp ground allspice
- 1 tsp dried thyme
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth, low-sodium
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 bay leaf
- 1/4 cup fresh cilantro, chopped
- 2 scallions, thinly sliced
- Salt and freshly ground black pepper, to taste
- Fresh lime wedges, for serving
Tools: A large, heavy-bottomed pot or Dutch oven (5-6 quart is perfect), a wooden spoon, and a sharp knife.
Notes: Don’t stress if you’re missing one spice—the allspice and thyme are the real stars here. Using a whole Scotch bonnet (don’t pierce it!) gives a gentle, perfumed heat that you can remove anytime.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 45 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are your friend here. They stay incredibly moist and tender during the simmering process, much more so than breast meat. If you must use breasts, reduce the simmering time by about 10 minutes to prevent them from drying out.
- Don’t skip the browning step for the chicken. This isn’t just for color—it creates a beautiful fond (those browned bits at the bottom of the pot) that forms the deep, savory base of your stew. It’s pure flavor gold.
- Handle the Scotch bonnet with care. I recommend using gloves when handling it, and leaving it whole. This allows its floral heat to infuse the stew without making it explosively spicy. You can always remove it earlier if you’re sensitive to heat.
- Why allspice? Also known as pimento, it’s the quintessential spice of Jamaican jerk seasoning. It has notes of cinnamon, nutmeg, and cloves all in one, giving the stew its authentic Caribbean soul. Using freshly ground makes a noticeable difference.
How to Make Caribbean Chicken and Bean Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper. This is a crucial step for getting a good sear. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding. Sear for about 3-4 minutes per side, until you get a beautiful golden-brown crust. You’re not cooking it through, just building flavor. Transfer the seared chicken to a clean plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, you’ll now have all those delicious browned bits. Add the diced onion, bell pepper, and celery. Sauté for about 6-8 minutes, stirring occasionally and scraping the bottom of the pot, until the vegetables have softened and the onion is translucent. You’ll notice the most wonderful aroma starting to build.
Step 3: Add the minced garlic and grated ginger to the pot. Stir constantly for about 60 seconds—just until they become incredibly fragrant. You don’t want to burn them. Now, add the tomato paste, brown sugar, allspice, thyme, cumin, and nutmeg. Stir everything together for another minute. The tomato paste will darken slightly, and the spices will toast, releasing their essential oils. This is where the magic really happens.
Step 4: Pour in the diced tomatoes with their juices and the chicken broth. Use your wooden spoon to scrape up any remaining fond from the bottom of the pot—this is liquid flavor. Add the whole Scotch bonnet pepper (if using), the bay leaf, and the cubed sweet potato. Bring the liquid to a lively simmer.
Step 5: Carefully return the seared chicken and any accumulated juices back into the pot. Give it a gentle stir. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes. The stew should be bubbling quietly. You’ll notice the sweet potato starting to become tender.
Step 6: After 20 minutes, add the rinsed kidney beans and black beans. Stir them in gently so you don’t break up the sweet potatoes. Continue to simmer, uncovered, for another 10-15 minutes. This final simmer allows the stew to thicken slightly and lets the beans warm through and absorb the flavors.
Step 7: Your stew is ready when the sweet potatoes are fork-tender and the chicken is cooked through. Now, taste it. This is the time to adjust the seasoning—add more salt or pepper if needed. Remove and discard the bay leaf and the whole Scotch bonnet pepper. Stir in most of the fresh cilantro and scallions, saving a little for garnish. Serve the stew hot, with lime wedges on the side for a bright, fresh squeeze over the top.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Coconut Rice — The creamy, slightly sweet rice is the perfect neutral base that soaks up the flavorful stew broth beautifully.
- Fried Plantains — Their caramelized sweetness provides a wonderful textural and flavor contrast to the savory, spiced stew.
- A simple green salad with a citrus vinaigrette — The sharp, fresh acidity helps cut through the richness of the stew and cleanses the palate.
Drinks
- A crisp, cold lager — The carbonation and mild bitterness of a good lager are fantastic for balancing the stew’s warm spices.
- Ginger Beer — The spicy-sweet kick of a non-alcoholic ginger beer complements the ginger in the stew and cools the palate if there’s any heat.
- A fruity red wine like a Zinfandel — Its jammy berry notes can stand up to the bold flavors without clashing with the spices.
Something Sweet
- Mango Sorbet — It’s light, refreshing, and tropical, continuing the Caribbean theme while providing a cool finish to the meal.
- Pineapple Upside-Down Cake — The caramelized pineapple and buttery cake feel like a celebratory and fitting end to this vibrant meal.
- Coconut Flan — Its silky, creamy texture and sweet, caramel flavor are a decadent and classic pairing for the stew.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the chicken. If you add too much chicken at once, the pot temperature drops, and the chicken steams instead of sears. You’ll miss out on all that beautiful browning and flavor. I’ve messed this up before too, thinking I could save time—it’s always worth doing in batches.
- Mistake: Adding the beans too early. Canned beans are already cooked. If you add them at the beginning, they’ll become far too soft and mushy by the time the stew is done. You want them to just warm through and hold their shape.
- Mistake: Forgetting to taste and season at the end. Spices and salt mellow and change as they cook. The final taste before serving is non-negotiable. It’s your chance to make sure the flavors are perfectly balanced.
- Mistake: Dicing the sweet potato too large. If the cubes are bigger than 1/2-inch, they’ll take much longer to cook than the chicken, throwing off your timing. You want them to be tender at the same time everything else is ready.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew meld and intensify beautifully overnight. Let it cool completely and store it in the fridge. Reheat it gently on the stovetop the next day for an even more incredible meal.
- Tip: Use the Scotch bonnet as a flavor dial. For more heat, pierce the pepper with a fork before adding it. For maximum heat, slice it open. For just a whisper of warmth, add it whole and remove it after 15 minutes of simmering. You’re in complete control.
- Tip: Thicken the stew without flour. If you prefer a thicker consistency, simply take a cup of the stew (avoiding the chicken), blend it until smooth, and stir it back into the pot. This creates a lovely, natural thickness.
- Tip: Don’t skip the fresh lime. That final squeeze of fresh lime juice right before eating is a game-changer. It lifts all the rich, deep flavors and adds a necessary hit of bright acidity that makes the whole dish sing.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow steps 1 through 3 on the stovetop to build that foundational flavor by browning the chicken and sautéing the aromatics. Then, transfer everything (including the seared chicken, broth, tomatoes, sweet potato, and spices) to your slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the canned beans during the last 30 minutes of cooking so they don’t get mushy.
What can I use instead of Scotch bonnet for less heat?
If you’re sensitive to spice, you have a couple of great options. A single jalapeño (seeds removed for even milder flavor) will provide a gentler kick. Alternatively, you can use 1/4 to 1/2 teaspoon of crushed red pepper flakes, which allows you to measure the heat precisely. For zero heat but still some flavor, a tablespoon of smoked paprika is a wonderful substitute.
How long will leftovers keep?
This stew is a fantastic make-ahead meal. Stored in an airtight container in the refrigerator, it will keep beautifully for 3 to 4 days. The sweet potato may soften a bit more, but the flavors will be even more developed. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Can I use dried beans instead of canned?
You can, but it requires planning. You’ll need to soak 1 cup of mixed dried beans overnight, then drain and rinse them. Cook the soaked beans in simmering water until tender (about 1-1.5 hours) before adding them to the stew. Do not add uncooked, dried beans directly to the stew, as they will not soften properly in the acidic tomato base.
My stew is too thin. How can I thicken it?
The easiest way is to continue simmering it uncovered for an extra 10-15 minutes, which will allow more liquid to evaporate. If you’re still not happy with the consistency, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering stew and cook for another 2-3 minutes until it thickens. Another great trick is to mash a few of the sweet potato pieces against the side of the pot with a fork—they will naturally thicken the broth.
Caribbean Chicken And Bean Stew
Make this easy Caribbean Chicken and Bean Stew for a flavorful one-pot meal. Tender chicken, beans & sweet potatoes in aromatic spices. Get the recipe now!
Ingredients
For the Stew
-
1.5 lbs boneless, skinless chicken thighs (cut into 1-inch chunks)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
2 celery stalks (finely chopped)
-
4 garlic cloves (minced)
-
1 tbsp fresh ginger (grated)
-
1 Scotch bonnet or habanero pepper (whole (optional, for heat))
-
1 tbsp brown sugar
-
2 tsp ground allspice
-
1 tsp dried thyme
-
0.5 tsp ground cumin
-
0.25 tsp ground nutmeg
-
2 tbsp tomato paste
-
1 can diced tomatoes (14.5 oz, undrained)
-
4 cups chicken broth (low-sodium)
-
1 can kidney beans (15 oz, rinsed and drained)
-
1 can black beans (15 oz, rinsed and drained)
-
1 large sweet potato (peeled and cut into 1/2-inch cubes)
-
1 bay leaf
-
0.25 cup fresh cilantro (chopped)
-
2 scallions (thinly sliced)
-
Salt and freshly ground black pepper (to taste)
-
Fresh lime wedges (for serving)
Instructions
-
Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding. Sear for about 3-4 minutes per side, until you get a beautiful golden-brown crust. Transfer the seared chicken to a clean plate and set aside.01
-
Reduce the heat to medium. In the same pot, add the diced onion, bell pepper, and celery. Sauté for about 6-8 minutes, stirring occasionally and scraping the bottom of the pot, until the vegetables have softened and the onion is translucent.02
-
Add the minced garlic and grated ginger to the pot. Stir constantly for about 60 seconds—just until they become incredibly fragrant. Now, add the tomato paste, brown sugar, allspice, thyme, cumin, and nutmeg. Stir everything together for another minute.03
-
Pour in the diced tomatoes with their juices and the chicken broth. Use your wooden spoon to scrape up any remaining fond from the bottom of the pot. Add the whole Scotch bonnet pepper (if using), the bay leaf, and the cubed sweet potato. Bring the liquid to a lively simmer.04
-
Carefully return the seared chicken and any accumulated juices back into the pot. Give it a gentle stir. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes.05
-
After 20 minutes, add the rinsed kidney beans and black beans. Stir them in gently so you don’t break up the sweet potatoes. Continue to simmer, uncovered, for another 10-15 minutes.06
-
Your stew is ready when the sweet potatoes are fork-tender and the chicken is cooked through. Taste it and adjust the seasoning—add more salt or pepper if needed. Remove and discard the bay leaf and the whole Scotch bonnet pepper. Stir in most of the fresh cilantro and scallions, saving a little for garnish. Serve the stew hot, with lime wedges on the side for a bright, fresh squeeze over the top.07
Not what you're looking for?
