Caribbean Chicken Stew

This Caribbean Chicken Stew is a hearty and flavorful dish that combines tender chicken with a medley of tropical ingredients, bringing the vibrant flavors of the Caribbean right to your table. The stew features a rich, spiced broth made with coconut milk, tomatoes, and a blend of spices like allspice, thyme, and cumin, which infuse the chicken with deep, aromatic flavors. Colorful vegetables such as bell peppers, sweet potatoes, and carrots add both nutrition and a natural sweetness to the stew, balancing the savory notes. Perfect for a cozy dinner, this stew is best served over a bed of fluffy rice or with a side of crusty bread to soak up all the delicious sauce.

Ingredients:

• 1 ½ pounds chicken thighs, bone-in and skinless
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 bell pepper (red, yellow, or green), sliced
• 2 medium carrots, sliced
• 1 large sweet potato, peeled and diced
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 Scotch bonnet pepper, whole (for heat, optional)
• 2 bay leaves
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken thighs with salt, pepper, and half of the ground allspice, cumin, and paprika.
2. Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear on each side until browned, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant.
4. Add Vegetables and Spices: Add the bell pepper, carrots, and sweet potato to the pot. Sprinkle in the remaining allspice, cumin, paprika, and dried thyme. Stir and cook for 5 minutes to allow the vegetables to soften slightly and the spices to become aromatic.
5. Add Liquids: Pour in the diced tomatoes, coconut milk, and chicken broth. Stir well to combine. Add the whole Scotch bonnet pepper (if using) and bay leaves.
6. Simmer the Stew: Return the seared chicken thighs to the pot. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Adjust Seasoning: Taste the stew and adjust seasoning with salt and pepper as needed. Remove the Scotch bonnet pepper if you prefer less heat.
8. Serve: Serve the Caribbean Chicken Stew hot, garnished with freshly chopped cilantro or parsley. It pairs perfectly with steamed rice, couscous, or crusty bread.

Enjoy the warm, comforting flavors of this Caribbean-inspired dish!