Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Caribbean Coconut Chicken Stew

  • Author: Alioui
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Are you craving a warm and comforting dish that combines delightful Caribbean flavors with creamy goodness?

Ingredients

Scale
  • 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 scotch bonnet pepper, finely chopped (or any hot pepper of your choice)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon thyme
  • 1/2 teaspoon ground cinnamon
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken broth
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Allow the oil to warm up, and then add the chopped onions. Sauté for about 3-4 minutes until the onions become soft and translucent.
  2. Next, incorporate the minced garlic, grated ginger, and chopped bell peppers. Cook this mixture for another 2-3 minutes, stirring occasionally, until everything becomes aromatic and the colors brighten.
  3. It’s now time to introduce the spices! Sprinkle in the turmeric, cumin, paprika, thyme, and cinnamon, stirring the ingredients together. This will allow the spices to bloom, releasing their robust flavors into the pot.
  4. After about 1-2 minutes of cooking, add the chicken thighs to the mixture. Toss them gently to coat with the spices and cook for around 5-7 minutes until the chicken is nicely browned on all sides.
  5. Once the chicken is sizzling and fragrant, pour in the coconut milk, diced tomatoes, chicken broth, and sprinkle in the brown sugar. Stir well to combine all the elements, bringing the stew to a lively boil.
  6. As it bubbles, reduce the heat to low and let the stew simmer undisturbed for 20-25 minutes. This slow cooking time allows the chicken to become tender while the flavors meld beautifully.
  7. When the chicken is cooked through, taste the stew and adjust the seasoning with salt and pepper according to your preference. Ladle the hearty stew into bowls, garnish generously with chopped fresh cilantro, and serve with lime wedges on the side for a burst of freshness.

Notes

This stew pairs beautifully with some fluffy rice to soak up the creamy broth. Consider serving it alongside some warm, crusty bread or buttery cornbread to complete the soul-warming experience.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

Nutrition

  • Calories: 520 kcal
  • Sodium: 800 mg
  • Protein: 35 g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://corarecipes.com/spicy-caribbean-coconut-chicken-stew-recipe/