This savory, mildly-spiced chicken stew is easy to make, budget-friendly, and dependably delicious. Perfect for family gatherings and cozy weeknight meals.
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Why You Will Love this Recipe
This 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.
What Goes into this Recipe
Marinade Ingredient Notes & Substitutions
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.
Stew Ingredient Notes & Substitutions
Chicken: You can use any chicken pieces for this recipe. We prefer to use chicken thighs or legs, which are 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.
How to Make Chicken Stew with Coconut Milk
Marinade 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°.
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.
Cook for 2 hours at 325°F | 163°C. (See Cooking Times in notes)
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.
Serving Suggestions
If you're looking for a light, easy side with a Caribbean flare to serve alongside this tasty chicken stew, be sure to try out our Caribbean Mango Salad!
Caribbean chicken stew will stay good for at least 4 days when properly refrigerated.
Expert Tips & FAQs
Alternate 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
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.
In the United States, the terms yam and sweet potato are often used interchangeably, but they are completely different vegetables.
In the United States, the terms yam and sweet potato are often used interchangeably, but they are completely different vegetables.
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.
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.
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.
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Caribbean Chicken Stew
Ingredients
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
- 300°F | 149°C → 3 hours
- 325°F | 163°C → 2 hours (Recommended)
- 350°F | 177°C → 1½ hours
- 1 large sweet potato
- 3 medium Yukon Gold potatoes
- 1 medium yam*
- 3 medium carrots
Nutrition
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.
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Originally published May 2, 2014
veenaazmanov says
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.
Ashley says
This sounds absolutely phenomenal!! I'm saving to make later next week!
Whitney says
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!
Irina says
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 😉
Suzy says
This was such a hearty and tasty dish! So easy to make! The flavor was amazing!
Isabela Machado says
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.
Lindsey says
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!
Mary Ann says
What an amazing looking recipe! Adding this to Pinterest now, and hopefully making it soon!
Courtney Nicole says
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!
Pech says
Great photos! I love the extra detail of the grill marks!
Adventures in Dressmaking says
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!
Crystal A. says
I wonder what mangoes would do to this stew. It sounds really yummy!
Renée ♥ says
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.