Ingredients
Scale
- 3 lbs bone-in, skin-on chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 Scotch bonnet peppers, seeded and minced (or less, to taste)
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp allspice
- 1 tsp ground thyme
- 1 tsp ground cinnamon
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- Fresh thyme sprigs (optional, for garnish)
- Salt to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces in batches, ensuring not to overcrowd the pot. Remove chicken and set aside.
- Step 2: Add onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
- Step 3: Add the minced Scotch bonnet peppers (adjust amount based on desired heat), diced tomatoes (undrained), coconut milk, chicken broth, brown sugar, soy sauce, allspice, thyme, cinnamon, nutmeg, and black pepper to the pot. Stir well to combine.
- Step 4: Return the browned chicken to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is very tender and the sauce has thickened. Stir occasionally. Season with salt to taste.
- Step 5: Serve hot, garnished with fresh thyme sprigs (optional), and enjoy with rice and peas or your favorite sides.
Notes
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this vibrant stew over fluffy coconut rice and peas for an authentic Caribbean experience, or alongside crusty bread to soak up the delicious sauce.
- For a deeper, richer flavor, consider browning the chicken pieces a second time after the stew has simmered, creating a beautiful caramelized crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American