🍗🥥🍲 Caribbean Coconut Stewed Chicken
🍽️ Servings:
4
⏱️ Time:
Prep: 15 mins | Cook: 45 mins | Total: 1 hour
🌴 Flavor Profile:
Savory, rich, spicy-sweet, and warmly spiced with Caribbean flair
🛒 Ingredients:
🐔 For the Chicken:
2 lbs bone-in, skin-on chicken thighs or drumsticks 🍗
1 tbsp lime juice 🍈
1 tbsp all-purpose seasoning (or Caribbean seasoning blend)
1/2 tsp paprika 🌶️
1/2 tsp ground allspice
Salt and pepper to taste 🧂
🧅 Aromatics & Sauce:
2 tbsp vegetable oil 🛢️
1 medium onion, chopped 🧅
4 garlic cloves, minced 🧄
1-inch piece of fresh ginger, grated 🌿
1 bell pepper (red or green), sliced 🌶️
1 scotch bonnet pepper (whole or sliced, optional for heat) 🌶️🔥
1 can (13.5 oz) full-fat coconut milk 🥥
1/2 cup chicken broth or water 🍲
2 sprigs fresh thyme 🌿
1 bay leaf 🍃
1 tbsp tomato paste 🍅
1 tsp brown sugar 🍯
1 scallion, chopped (for garnish) 🌿
🔪 Instructions:
🔥 Step 1: Season the Chicken
Rinse chicken with lime juice and water, then pat dry. 🍗🍈
Season chicken with all-purpose seasoning, paprika, allspice, salt, and pepper. Let it marinate for at least 15–30 minutes (or overnight for deeper flavor). 🧂🌿
🍳 Step 2: Sear the Chicken
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. 🛢️
Brown the chicken in batches, skin-side down first, for 3–4 minutes per side. Remove and set aside. 🍗🔥
🧄 Step 3: Sauté Aromatics
In the same pot, add onions, garlic, and ginger. Cook for 2–3 minutes until fragrant. 🧅🧄🌿
Add bell pepper, tomato paste, brown sugar, and thyme. Stir and cook for another 2 minutes. 🌶️🍅🍯
🥥 Step 4: Create the Coconut Stew
Return the chicken to the pot. Add coconut milk, chicken broth, scotch bonnet (whole for mild heat, sliced for fiery), and bay leaf. Stir gently. 🥥🍲
Bring to a gentle simmer, then cover and cook on low heat for 30–35 minutes until the chicken is tender and the sauce is rich. 🍃🔥
🍚 Step 5: Serve & Garnish
Remove bay leaf and thyme sprigs. Taste and adjust seasoning if needed. 🧂
Garnish with chopped scallions. 🌿
Serve hot with steamed rice, coconut rice, or fried plantains for the ultimate island meal. 🍚🍌
✨ Tips & Island Vibes:
No scotch bonnet? Use a jalapeño for milder heat or omit it entirely if you’re heat-sensitive. 🌶️
For a deeper flavor, marinate the chicken overnight with seasoning and lime.
Coconut rice or rice and peas are perfect sidekicks for this dish! 🍚🥥
This stew gets even better the next day—hello leftovers!
🧡 Why You’ll Love It:
Creamy coconut milk balances out the spices beautifully.
The scotch bonnet adds signature Caribbean heat and aroma.
It’s hearty, comforting, and absolutely packed with flavor.