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
