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    Home » Recipes » Soup & Stew

    Caribbean Chicken Stew

    Published: Jul 2, 2020 · Modified: May 9, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    This savory, mildly-spiced Caribbean Chicken Stew is easy to make, budget-friendly, and dependably delicious. Perfect for family gatherings and cozy weeknight meals. 

    Overhead view of cooked chicken stew in a crockery serving bowl.

    Caribbean Chicken Stew is one of our very favorite family meals! Not only is it easy to make and dependably delicious, but it's economical too; making it perfect for casual family gatherings and cozy weeknight meals.

    A simple buttermilk-jalapeño marinade gives this hearty chicken stew has just the right amount of kick. A long, slow bake and the addition of coconut milk in the stew sauce result in a rich, velvety finish to this mildly-spiced chicken stew.

    Jump to:
    • What Goes into this Chicken Stew Recipe
    • How to Make Chicken Stew with Coconut Milk
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • More Cozy Chicken Recipes
    • Pairing
    • Caribbean Chicken Stew

    What Goes into this Chicken Stew Recipe

    Marinade

    Photo of individual ingredients that go into the marinade, measured and prepped.
    • Buttermilk: Plain yogurt makes a good substitute for buttermilk in this recipe.
    • Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam.
    • Olive oil: Use a light-tasting olive oil; or any light, neutral oil will work.
    • Jalapeños: Seeds = Spice; remove them if desired. Even with the seeds, the end result is a very mildly spiced stew. 
    • Cilantro
    • Garlic
    • Pepper
    • Kosher salt

    Stew

    Chicken: You can use any chicken pieces for this recipe. We prefer to use chicken thighs or legs; a less expensive option that give the stew maximum flavor.

    In addition to chicken pieces, you will need:

    Photo of individual ingredients that go into the Caribbean Chicken stew: root vegetables and seasonings.
    • Coconut Milk: Coconut milk is what gives it the sauce in this chicken stew its rich, velvety texture and subtle tropical flavor. Use whole coconut milk if possible. Light coconut milk will also work.
    • Root Vegetables: Use a total of 3 pounds | 1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain.
      • We recommend using both sweet potato and yam, as they each bring unique properties to the plate. For the stew pictured here, we used:
        • 1 large sweet potato
        • 3 medium Yukon Gold potatoes
        • 1 medium yam* (orange, red, or ruby sweet potato)
        • 3 medium carrots
    • Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam/orange sweet potato.
    • Ginger
    • Cinnamon
    • Nutmeg
    • Tomato paste

    How to Make Chicken Stew with Coconut Milk

    Marinate the Chicken

    Combine cilantro, garlic, brown sugar, chopped pepper, buttermilk, oil, salt, and pepper in a blender cup and process until smooth.

    If you like things a little more spicy, add an extra jalapeño to the marinade mix.

    Overhead view of blened marinade in cup, with empty ingredients cups.

    Put the chicken pieces in a large, resealable bag, pour the marinade over the chicken, and seal bag.

    With the bag sealed, squish everything around thoroughly to coat all chicken pieces. Marinate in the refrigerator for at least one hour, and up to 24 hours.

    Chicken with green marinade sealed in a large ziploc bag.

    Make the Stew

    Preheat oven to 325°F (163°C).

    Heat oil in a large Dutch oven over medium-high heat.

    One of the keys to this recipe is browning the marinated chicken before making the stew - that all adds some serious next-level flavor to an already amazing combination.

    Use tongs to place chicken pieces in hot oil. Chicken should sizzle and pop immediately. If it doesn't, you need to heat the pan longer. 

    Brown chicken on two sides, 2-3 minutes on each side. Brown chicken in batches; do not not crowd the chicken in the pan.

    Remove browned chicken pieces from Dutch oven and set aside. Reserve any marinade left in the bottom of the marinating bag.

    Seared chicken pieces resting on aluminum-covered baking tray.

    Reduce heat to medium. Add a little additional olive oil if the pot seems too dry.

    Add the sliced onions to the hot oil in pot and sauté until translucent in whatever is left in the bottom after browning chicken.

    Onions browning in Dutch oven.

    To the onions in the Dutch oven; add coconut milk, tomato paste, white wine, grated ginger, nutmeg, and cinnamon.

    Stir and cook for 3-4 minutes more, then remove from heat.

    Chicken stew sauce ingredients added to Dutch oven, unstirred.

    Stir reserve marinade into the sauce.

    Place chicken pieces back in Dutch oven on top of sauce.

    Seared chicken pieces added to stewing sauce.

    Put the cubed vegetables on top of the chicken. Cover Dutch oven tightly and place in middle of preheated oven.

    Cooking Times

    Longer cooking time will result in more tender chicken and richer stew.

    • 300°F (149°C) → 3 hours
    • 325°F (163°C) → 2 hours (Recommended)
    • 350°F (177°C) → 1½ hours

    At this point, the vegetables should all be tender, and the chicken should be nearly falling off the bone.

    Using tongs or a slotted spoon, carefully remove chicken pieces from stew. Carefully toss the cooked vegetables in the sauce at the bottom of the Dutch oven.

    Replace the chicken in the stew and serve; alone or over rice. Garnish with fresh cilantro.

    Cooked chicken stew cooling in Dutch oven.

    Equipment

    When making stews, I recommend using an enameled cast iron Dutch oven. A Dutch oven allows you to sauté and simmer on the stovetop, and the enameled (i.e., glass) surface won't react to ingredients. A good Dutch oven promotes even heating and has great heat retention, and goes from stovetop to oven to table with ease.

    You can also use a heavy stockpot to make this recipe.

    Storage

    Caribbean chicken stew will stay good for at least 4 days when covered and properly refrigerated.

    Top Tip

    Sear the chicken before making the stew. Searing helps to build layers of flavor (this is known as the Maillard reaction). The browning crystals formed on the seared meat spread around the whole pot as the stew slow-cooks, adding depth and dimension.

    FAQ

    What's the difference between a yam and a sweet potato?

    In the United States, the terms yam and sweet potato are often used interchangeably, but they are completely different vegetables.

    Sweet potatoes are a New World root vegetable. They have a soft, creamier interior, a smoother skin, and many variations in color; from creamy white to deep, ruby orange.

    Yams are dry, starchy, and have rough, brown skin. They can grow up to 45 feet long, and can be found in West Africa, the Caribbean, and Asia.
     
    If you live in North America, chances are good you've never eaten a real yam.
    True yams are almost impossible to find in North America! In fact, if you are an American, it’s very likely that you have never eaten a real yam! Real yams originated in and are now mostly commercially grown in Africa. The two top-producing sweet potato states in the nation are North Carolina and California. 

    Overhead view of cooked Caribbean chicken stew in a crockery serving bowl.

    More Cozy Chicken Recipes

    Our Hearty Homemade Chicken Stock, made from from rotisserie chicken and vegetable scraps, is easy, healthy, and budget-friendly; perfect for making soups and sauces and countless other recipes.

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      Classic Homemade Chicken Pot Pie
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      Arroz Con Pollo (Puerto Rican Chicken & Rice)
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      Spinach Chicken Curry (Chicken Saag)
    • Closeup of Chicken tagine, garnished with fresh herbs and pine nuts.
      Apricot Chicken Tagine with Ginger & Mint

    Pairing

    If you're looking for an easy side to serve alongside this tasty Caribbean stew, try a light, fresh Caribbean Mango Salad.

    Other dishes that go well with this chicken stew include:

    • Homemade Bread
    • Cilantro Lime Rice
    • Buttermilk Biscuits
    • Calypso Rice
    • Mango Quinoa Salad

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    5 from 6 votes

    Caribbean Chicken Stew

    This savory, mildly-spiced chicken stew is easy to make, budget-friendly, and dependably delicious; making it perfect for family gatherings and cozy weeknight meals. 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Dish
    Cuisine: Caribbean
    Diet: Gluten Free
    Prep Time:30 minutes minutes
    Cook Time:2 hours hours
    Marinating Time:1 hour hour
    Total Time:3 hours hours 30 minutes minutes
    Servings: 8 servings
    Calories: 577kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • Blender
    • 10-inch Enameled Cast Iron Dutch Oven
    • Tongs

    Ingredients

    US Customary - Metric
    Marinade
    • 1½ ounces cilantro about 1 cup chopped; reserve a little extra for garnish
    • 4 cloves garlic peeled and roughly chopped
    • 2 Tablespoons brown sugar See Notes
    • 1 medium jalapeno pepper rough chopped [Seeds=Spice; remove them if desired. Even with the seeds, the end result is a very mildly spiced stew.]
    • 6 ounces buttermilk or plain yogurt
    • 2 Tablespoons olive oil
    • ½ teaspoons kosher salt
    • ¼ teaspoons turns freshly ground pepper
    Stew Base
    • 3 pounds chicken pieces bone-in chicken; skinless or skin-on I prefer to use legs & thighs for this recipe.
    • 2 Tablespoons olive oil
    • 1 large onion peeled and thinly sliced root to stem
    • 1 can coconut milk
    • 2 Tablespoons tomato paste ketchup works
    • ½ cup white wine or water
    • ½ ounce fresh ginger grated or minced; about 1½ Tbls
    • ¼ teaspoons freshly ground nutmeg
    • ¼ teaspoons ground cinnamon
    • kosher salt and fresh ground black pepper to taste
    Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]
    • 1 large sweet potato peeled and cut into 1-inch cubes
    • 2 medium Yukon Gold potatoes peeled and cut into 1-inch cubes
    • 1 large yam peeled and cut into 1-inch cubes
    • 2 medium carrots peeled and cut into 1-inch pieces
    • 1 medium plantain sliced in thick rounds

    Instructions

    Marinate the Chicken

    • Gather and prep marinade ingredients.
    • Combine cilantro, garlic, brown sugar, chopped pepper, buttermilk, oil, salt, and pepper in a blender cup.
    • Process until smooth.
    • Put the chicken pieces in a large, resealable bag.
    • Pour marinade over chicken and seal bag.
      Squish everything around thoroughly to coat all chicken pieces.
      Allow to marinate in refrigerator for at least one hour, and up to 24 hours.

    Make the Stew

    • Preheat oven to 325°. Gather and prep stew ingredients.
    • Heat oil in a large Dutch oven over medium-high heat.
    • Use tongs to place chicken pieces in hot oil. Chicken should sizzle and pop immediately. If it doesn't, you need to heat the pan longer.
    • Brown chicken on two sides, 2-3 minutes on each side.
      Brown chicken in batches; do not not crowd the chicken in the pan.
      Remove browned chicken pieces from Dutch oven and set aside.
      Reserve any marinade left in the bottom of the marinating bag.
    • Reduce heat to medium.
      Add a little additional olive oil if the pot seems too dry.
      Add the sliced onions to the hot oil in pot.
    • In Dutch oven, sauté onions until translucent in whatever is left in the bottom after browning chicken.
    • To the onions in the Dutch oven; add coconut milk, tomato paste, white wine, grated ginger, nutmeg, and cinnamon.
    • Stir and cook for 3-4 minutes more, then remove from heat.
    • Stir reserve marinade into the sauce.
    • Place chicken pieces back in Dutch oven on top of sauce.
    • Put the cubed vegetables on top of the chicken. Cover Dutch oven tightly and place in middle of preheated oven.
    • Cook for 2 hours at 325°F | 163°C. (See Cooking Times in notes)
    • Using tongs or a slotted spoon, carefully remove chicken pieces from stew.
      (At this point, the vegetables should all be tender, and the chicken should be nearly falling off the bone.)
      Carefully toss the cooked vegetables in the sauce at the bottom of the Dutch oven.
    • Replace the chicken in the stew and serve; alone or over rice. Garnish with fresh cilantro.

    Notes

    Cooking Times: (Longer cooking time will result in more tender chicken and richer stew.)
    • 300°F | 149°C → 3 hours
    • 325°F | 163°C → 2 hours (Recommended)
    • 350°F | 177°C → 1½ hours
    Root Vegetables: Use a total of 3 lbs /1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain. 
    For the stew pictured here, I used:
    • 1 large sweet potato
    • 3 medium Yukon Gold potatoes
    • 1 medium yam*
    • 3 medium carrots
    Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam.
    Jalapeños: Seeds = Spice; remove them if desired. Even with the seeds, the end result is a very mildly spiced stew. 

    Nutrition

    Serving: 1serving | Calories: 577kcal | Carbohydrates: 49g | Protein: 41g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 384mg | Potassium: 1554mg | Fiber: 6g | Sugar: 12g | Vitamin A: 9464IU | Vitamin C: 34mg | Calcium: 101mg | Iron: 4mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Originally published May 2, 2014

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 6 votes

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    1. Judi says

      June 10, 2024 at 3:48 pm

      5 stars
      I made this recipe exactly as stated except I didn’t add any jalapeño in it since I can’t handle the heat. This recipe is so delicious that I will be making it again and again and again.

      Reply
      • Renée B. says

        June 11, 2024 at 7:12 pm

        Thank you so much for sharing, Judi! This continues to be one of our favorite chicken dinners, too. I'm so glad you like it!

        Reply
    2. veenaazmanov says

      July 03, 2020 at 7:55 pm

      5 stars
      A mouth melting, super delicious and well cooked stew with all the yummy spices, surely makes this dish a perfect and a comforting meal for the family. I love it all.

      Reply
    3. Ashley says

      July 03, 2020 at 4:34 pm

      5 stars
      This sounds absolutely phenomenal!! I'm saving to make later next week!

      Reply
    4. Whitney says

      July 03, 2020 at 4:07 pm

      5 stars
      This looks mouth watering, can't wait to try it! I also think adding some mango or even pineapple to the stew would create an interesting flavor!

      Reply
    5. Irina says

      July 03, 2020 at 3:29 pm

      5 stars
      I am used to making beef stew, but I have never tried chicken stew. Your recipe sounds amazingly delicious! I cannot wait to give it a try. Well, tomorrow is my day 😉

      Reply
    6. Suzy says

      July 03, 2020 at 3:09 pm

      5 stars
      This was such a hearty and tasty dish! So easy to make! The flavor was amazing!

      Reply
    7. Isabela Machado says

      August 12, 2016 at 6:49 am

      This yes is a great recipe with chicken! I have a meeting tomorrow with friends and now I know what to do for dinner. Great tips.

      Reply
    8. Lindsey says

      May 05, 2014 at 9:19 pm

      After meeting you at the PDX Bloggers event, I kept meaning to reach out to you! I'm so glad I made my way back to your site after joining the post feed group 🙂

      What a great post - and I'm so glad you posted a veggie option! I've been looking for some new veggie meals to work into my menus and almost forgot you had experience with that from your family. Goes to show I need to keep in touch better!

      Reply
    9. Mary Ann says

      May 04, 2014 at 11:24 pm

      What an amazing looking recipe! Adding this to Pinterest now, and hopefully making it soon!

      Reply
    10. Courtney Nicole says

      May 02, 2014 at 2:16 pm

      My boyfriend and I were just talking about how we need to change up our chicken recipe. This sounds like our solution. Looks scrumptious - thanks for sharing!

      Reply
    11. Pech says

      May 02, 2014 at 12:46 pm

      Great photos! I love the extra detail of the grill marks!

      Reply
    12. Adventures in Dressmaking says

      May 02, 2014 at 12:08 pm

      Yum, sounds delicious!!! I've only made chicken a handful of times , recently, since I was vegetarian and vegan for 13 years and just don't like it that much unless it has great flavor and extra healthy fats added! I made a chocolate chicken mole in the slow cooker the other day from The Paleo Foodie cookbook, it was soooo good. This recipe sounds like something I'd like, too!! Lots of spices, different/exotic flavor. Will have to remember this one!

      Reply
    13. Crystal A. says

      May 02, 2014 at 10:46 am

      I wonder what mangoes would do to this stew. It sounds really yummy!

      Reply
      • Renée ♥ says

        May 02, 2014 at 10:55 am

        You really *do* love your mangoes, don't you,Crystal!?! (We do too!) I think if you added them to the stew, they would probably cook down and add some sweetness to the stew "sauce," but I don't think you would get mango bites unless you added them toward the end. We served this up with my Caribbean Mango Salad from the other day and they complemented one another really well.

        Reply

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