This Caribbean Chicken Stew simmers bone-in chicken in a rich coconut broth with sweet potato, Scotch bonnet, and allspice. It’s a vibrant, soul-warming dish that brings the islands to your kitchen. The balance of savory, sweet, and spicy makes every bite a celebration.
Love Caribbean Chicken Stew? So do we! If you're into Stew or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Caribbean Chicken Stew
- Flavor explosion: Layers of earthy allspice, creamy coconut, and subtle heat.
- Flexible ingredients: Easy substitutions work without sacrificing taste.
- Incredible aroma: Toasting spices and coconut milk fill your kitchen with comfort.
- Meal prep friendly: Tastes even better the next day and reheats beautifully.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 2 tbsp coconut or vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 red bell pepper, chopped
- 2 tbsp tomato paste
- 400 ml canned coconut milk
- 250 ml chicken broth
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 whole Scotch bonnet pepper (do not chop!)
- 1 tsp ground allspice (pimento)
- 1 large sweet potato, peeled and cubed
- 1 lime, juiced
- To taste salt and black pepper
- For serving: fresh cilantro and cooked rice
Tools: A large, heavy-bottomed pot or Dutch oven is essential here.
Notes: The quality of your coconut milk really makes a difference—look for one with a high coconut extract content and no gums or stabilizers for the creamiest, most authentic result.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 25 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken? The bones and skin add an incredible depth of flavor to the stew as it simmers. The skin also gets beautifully crispy when you sear it first, creating a fantastic fond in the pot that forms the base of your sauce.
- What if I can’t find a Scotch bonnet? No worries! A habanero is a great substitute, offering a similar floral heat. The key is to use it whole and just pierce it once with a knife—this allows the heat to infuse the stew without making it overwhelmingly spicy.
- Don’t skip the allspice. Also known as pimento, this is the quintessential Caribbean spice. It has a warm, complex flavor that’s a mix of cinnamon, nutmeg, and cloves. It’s non-negotiable for that authentic taste.
- Is fresh ginger important? Yes, absolutely. The sharp, zesty flavor of fresh ginger is a key component that cuts through the richness of the coconut milk. The jarred stuff just doesn’t provide the same bright, aromatic punch.
How to Make Caribbean Chicken Stew
Step 1: Pat your chicken thighs completely dry with paper towels. This is the secret to getting a proper, golden-brown sear instead of steaming the skin. Season them generously on both sides with salt and black pepper. Heat the oil in your heavy-bottomed pot over medium-high heat until it shimmers. Carefully place the chicken in the pot, skin-side down, and let it cook without moving it for 5-7 minutes. You’re looking for a deep golden-brown, crispy skin. Flip and sear the other side for another 3-4 minutes, then transfer the chicken to a plate. It won’t be cooked through yet—that’s perfectly fine.
Step 2: Reduce the heat to medium. You should have a lovely layer of rendered chicken fat and those browned bits (the fond) in the pot. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the onion has softened and turned translucent. Now, add the minced garlic and grated ginger. The aroma at this point is just incredible. Stir constantly for about 60 seconds—you just want to cook out the raw smell, not burn them.
Step 3: Add the chopped red bell pepper and cook for another 3-4 minutes until it just begins to soften. Push the vegetables to one side and add the tomato paste to the cleared space in the pot. Let the tomato paste cook for a minute or two, stirring it on its own. This “toasts” the paste, deepening its flavor and getting rid of any metallic canned taste. Now, sprinkle in the ground allspice and stir everything together until the vegetables are coated.
Step 4: Pour in the coconut milk and chicken broth, using your spoon to scrape up all those delicious browned bits from the bottom of the pot. This is where all the flavor is! Add the fresh thyme sprigs. Now, for the heat: take your whole Scotch bonnet pepper and pierce it once with the tip of a knife—this is a safety measure to keep it from bursting and releasing all its seeds. Gently place it into the liquid.
Step 5: Bring the stew to a gentle simmer. Once simmering, carefully return the seared chicken thighs and any accumulated juices back into the pot. The liquid should come about halfway up the chicken. Reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes. You’ll hear it bubbling away softly.
Step 6: After 25 minutes, uncover the pot and add the cubed sweet potato. Stir them into the liquid so they’re mostly submerged. Cover the pot again and continue to simmer for another 20-25 minutes, or until the sweet potatoes are fork-tender and the chicken is cooked through and falling-off-the-bone tender.
Step 7: Turn off the heat. Carefully fish out the thyme sprigs (the leaves will have mostly fallen off) and the whole Scotch bonnet pepper. Now, stir in the fresh lime juice. This brightens the entire dish and balances the richness. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let it sit for 5 minutes off the heat before serving.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop, stirring occasionally. Add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Jasmine or Coconut Rice — The fluffy, slightly fragrant rice is the perfect vehicle for soaking up all that glorious, creamy stew sauce. The coconut rice, in particular, amplifies the tropical vibe.
- Fried Plantains — Sweet, caramelized fried plantains add a wonderful textural contrast and a touch of sweetness that complements the savory and spicy notes of the stew beautifully.
- Simple Coleslaw — A crisp, vinegar-based coleslaw (not a creamy one) cuts through the richness of the stew and provides a refreshing, crunchy counterpoint.
Drinks
- Ice-cold Red Stripe Beer — A classic Caribbean lager is crisp and refreshing, helping to cool the palate from the subtle heat of the Scotch bonnet.
- Ginger Beer — The spicy-sweet kick of a good ginger beer stands up to the bold flavors in the stew and makes for a fantastic non-alcoholic pairing.
- Rum Punch — For a true island feel, a rum punch with tropical fruit juices like pineapple and orange is a festive and fitting choice.
Something Sweet
- Pineapple Upside-Down Cake — The caramelized pineapple and buttery cake continue the tropical theme and provide a warm, comforting end to the meal.
- Coconut Flan — A silky, creamy coconut flan is a dreamy dessert that echoes the coconut milk in the stew without being too heavy.
- Mango Sorbet — A few scoops of bright, tangy mango sorbet are incredibly refreshing and cleanse the palate perfectly after a rich, hearty stew.
Top Mistakes to Avoid
- Mistake: Searing the chicken when it’s wet. If you don’t pat the chicken skin completely dry, it will steam in the pot instead of searing. You’ll miss out on that crispy texture and the deep, flavorful fond that is the foundation of your sauce.
- Mistake: Chopping the Scotch bonnet. I’ve messed this up before too… if you chop the pepper, the seeds will be released and the stew will become intensely, mouth-numbingly spicy. Leaving it whole and just pierced allows for a gentle, perfumed heat that infuses the entire dish.
- Mistake: Boiling the stew vigorously. A hard boil can cause the coconut milk to separate and make the chicken tough. A gentle, lazy simmer is what you’re after—it slowly breaks down the connective tissue in the chicken, making it tender, and keeps the sauce emulsified and creamy.
- Mistake: Skipping the lime juice at the end. That final hit of acidity is not just a garnish; it’s a crucial balancing agent. It lifts all the rich, heavy flavors and makes the entire dish taste brighter and more complex.
Expert Tips
- Tip: For an even deeper flavor, marinate the chicken thighs in the allspice, a little thyme, garlic, and salt for a few hours or overnight in the fridge. This extra step really allows the spices to penetrate the meat.
- Tip: If your stew isn’t as thick as you’d like once it’s finished, remove the chicken and sweet potatoes and simmer the sauce uncovered for 5-10 minutes to reduce and thicken it to your desired consistency.
- Tip: Want more vegetables? Diced carrots added with the sweet potato work wonderfully, or a handful of spinach stirred in right at the end until just wilted adds a pop of color and nutrients.
- Tip: For a super-smooth sauce, you can use an immersion blender to puree the cooked vegetables and liquid before adding the chicken back in. This creates a velvety, restaurant-style texture.
FAQs
Can I make this stew with boneless chicken?
You can, but you’ll lose some flavor and the chicken may not be as tender. Bone-in chicken adds collagen and richness to the broth as it simmers. If you use boneless, skinless thighs, reduce the initial simmering time (after adding the chicken back in) to about 15-20 minutes to prevent them from overcooking and becoming dry.
How can I make this stew spicier?
If you love heat, you have a couple of options. You can pierce the Scotch bonnet 2-3 times instead of just once to release more capsaicin. Alternatively, you can carefully mince a quarter or half of the pepper and add it in (be very careful and wear gloves!). Remember, you can always add more heat, but you can’t take it away, so proceed with caution.
Can I freeze Caribbean Chicken Stew?
Absolutely! It freezes beautifully for up to 3 months. Let it cool completely, then store it in an airtight container. The sweet potatoes may soften a bit more upon reheating, but the flavor will be just as good, if not better. Thaw in the fridge overnight and reheat gently on the stovetop.
What can I use instead of sweet potato?
Butternut squash is a fantastic substitute—it has a similar sweet, starchy quality that works wonderfully in the stew. White potatoes, like Yukon Golds, would also work, though they’ll contribute a more neutral, savory flavor profile.
My coconut milk looks curdled. What happened?
Don’t panic! This can happen if the stew comes to a hard boil. While it might not look perfectly smooth, the flavor is still fine. You can try whisking in a tablespoon or two of hot broth or water to help bring it back together, or simply give it a good stir. The taste will still be delicious.
Caribbean Chicken Stew
Make this authentic Caribbean Chicken Stew with coconut milk, sweet potato & Scotch bonnet. A flavorful, one-pot meal perfect for dinner. Get the recipe now!
Ingredients
For the Stew:
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1.5 kg bone-in, skin-on chicken thighs
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2 tbsp coconut or vegetable oil
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1 large yellow onion (chopped)
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4 cloves garlic (minced)
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1 thumb-sized piece of ginger (grated)
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1 red bell pepper (chopped)
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2 tbsp tomato paste
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400 ml canned coconut milk
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250 ml chicken broth
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2 sprigs fresh thyme (or 1 tsp dried)
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1 whole Scotch bonnet pepper (do not chop!)
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1 tsp ground allspice (pimento)
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1 large sweet potato (peeled and cubed)
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1 lime (juiced)
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salt and black pepper (to taste)
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fresh cilantro and cooked rice (for serving)
Instructions
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Pat your chicken thighs completely dry with paper towels. Season them generously on both sides with salt and black pepper. Heat the oil in your heavy-bottomed pot over medium-high heat until it shimmers. Carefully place the chicken in the pot, skin-side down, and let it cook without moving it for 5-7 minutes. Flip and sear the other side for another 3-4 minutes, then transfer the chicken to a plate.01
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Reduce the heat to medium. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the onion has softened and turned translucent. Add the minced garlic and grated ginger. Stir constantly for about 60 seconds.02
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Add the chopped red bell pepper and cook for another 3-4 minutes until it just begins to soften. Push the vegetables to one side and add the tomato paste to the cleared space in the pot. Let the tomato paste cook for a minute or two, stirring it on its own. Sprinkle in the ground allspice and stir everything together until the vegetables are coated.03
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Pour in the coconut milk and chicken broth, using your spoon to scrape up all those delicious browned bits from the bottom of the pot. Add the fresh thyme sprigs. Take your whole Scotch bonnet pepper and pierce it once with the tip of a knife. Gently place it into the liquid.04
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Bring the stew to a gentle simmer. Once simmering, carefully return the seared chicken thighs and any accumulated juices back into the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes.05
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After 25 minutes, uncover the pot and add the cubed sweet potato. Stir them into the liquid so they’re mostly submerged. Cover the pot again and continue to simmer for another 20-25 minutes, or until the sweet potatoes are fork-tender and the chicken is cooked through and falling-off-the-bone tender.06
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Turn off the heat. Carefully fish out the thyme sprigs and the whole Scotch bonnet pepper. Stir in the fresh lime juice. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let it sit for 5 minutes off the heat before serving.07
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