Caribbean Chicken Stew

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

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

• 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:

• 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.

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.

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.

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.

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.

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.

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

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.

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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Originally published May 2, 2014