This Spicy Caribbean Coconut Chicken Stew is a warm, comforting dish full of bold flavors. It features tender chicken pieces simmered in a rich, creamy coconut milk base, with a vibrant mix of spices that bring a punch of heat and complexity to each bite. It’s a perfect dish for those who crave a little spice while enjoying a hearty, flavorful stew.
Why You’ll Love This Recipe
I love this stew because it offers a delicious balance of spice, sweetness, and creaminess, all in one pot. The combination of tender chicken, fragrant spices like turmeric, cumin, and cinnamon, and the smooth coconut milk creates a comforting, rich base that pairs perfectly with a hint of heat from the scotch bonnet pepper. It’s a dish that satisfies both my craving for spice and my need for something hearty and filling. Whether I’m making it for a family dinner or a cozy night in, it’s always a crowd-pleaser.
Ingredients
1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
1 onion, chopped
2 tablespoons olive oil
1-inch piece of ginger, grated
1 red bell pepper, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 scotch bonnet pepper, finely chopped (or any hot pepper of your choice)
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 cups chicken broth
One teaspoon ground paprika
One teaspoon thyme
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
Salt and pepper to taste
1 tablespoon brown sugar
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I heat the olive oil in a large pot or Dutch oven over medium heat.
I add the chopped onion and sauté for 3-4 minutes until softened.
Next, I add the garlic, ginger, bell peppers, and scotch bonnet pepper, cooking for an additional 2-3 minutes until fragrant.
I stir in the turmeric, cumin, paprika, thyme, and cinnamon, letting the spices bloom for 1-2 minutes.
Then I add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
I pour in the coconut milk, diced tomatoes, chicken broth, and brown sugar. I stir everything to combine and bring it to a boil.
Once it’s boiling, I reduce the heat to low and let the stew simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
I season the stew with salt and pepper to taste.
Finally, I serve the stew hot, garnished with fresh cilantro and lime wedges on the side.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Variations
Vegetarian option: For a vegetarian version, I substitute the chicken with hearty vegetables like sweet potatoes, zucchini, or chickpeas.
Spice level adjustment: If I’m not a fan of heat, I reduce or omit the scotch bonnet pepper and use a milder chili pepper instead.
Add some greens: I love adding some spinach or kale during the last few minutes of cooking for extra nutrition and color.
Storage/Reheating
Storage: This stew stores well in an airtight container in the fridge for up to 3-4 days. I can also freeze it for up to 3 months.
Reheating: To reheat, I warm the stew on the stovetop over low heat, adding a little extra chicken broth or water if needed to loosen it up. Alternatively, I can reheat it in the microwave for a quick meal.
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FAQs
Can I use chicken breasts instead of thighs?
I personally prefer chicken thighs for their juiciness, but chicken breasts can work as well. Just be mindful of not overcooking them, as they can dry out more easily.
Can I make this stew ahead of time?
Yes, this stew is perfect for making ahead! The flavors deepen and develop as it sits, so I recommend making it a day or two in advance for an even better taste.
Can I substitute the coconut milk with something else?
If you’re looking for a dairy-free or lower-fat option, light coconut milk is a great alternative. If you don’t have coconut milk on hand, I’d recommend using a non-dairy milk like almond milk, though it will change the flavor slightly.
What if I can’t find scotch bonnet peppers?
Scotch bonnet peppers are typically very hot, but if I can’t find them, I use another variety of chili pepper, like habaneros, or any hot pepper that gives the desired spice level.
Can I make this recipe in a slow cooker?
I can absolutely adapt this recipe for a slow cooker. I simply add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Conclusion
This Spicy Caribbean Coconut Chicken Stew has quickly become one of my go-to recipes for a flavorful and hearty meal. The mix of spices, tender chicken, and creamy coconut milk is irresistible, and I love that it’s easy to make and perfect for sharing with family and friends. Whether I’m craving comfort food or something with a little kick, this stew always hits the spot.
📖 Recipe:
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Spicy Caribbean Coconut Chicken Stew
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A warm, comforting stew featuring tender chicken in a creamy coconut milk base, enhanced by vibrant spices like turmeric, cumin, and cinnamon, with a hint of heat from scotch bonnet pepper.
Ingredients
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
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the garlic, ginger, bell peppers, and scotch bonnet pepper, cooking for an additional 2-3 minutes until fragrant.
- Stir in the turmeric, cumin, paprika, thyme, and cinnamon, letting the spices bloom for 1-2 minutes.
- Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Pour in the coconut milk, diced tomatoes, chicken broth, and brown sugar. Stir everything to combine and bring it to a boil.
- Once it’s boiling, reduce the heat to low and let the stew simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
- Season the stew with salt and pepper to taste.
- Serve the stew hot, garnished with fresh cilantro and lime wedges on the side.
Notes
Vegetarian option: Substitute the chicken with hearty vegetables like sweet potatoes, zucchini, or chickpeas.
Spice level adjustment: Reduce or omit the scotch bonnet pepper if you prefer a milder flavor.
To add more nutrition and color, consider adding spinach or kale during the last few minutes of cooking.
This stew stores well in the fridge for 3-4 days or can be frozen for up to 3 months.
If you don’t have scotch bonnet peppers, substitute with habaneros or any other chili pepper of your choice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
