Caribbean Chicken and Squash Stew
Dive into the warm, tropical flavors of this Caribbean Chicken and Squash Stew, a comforting one-pot meal that's bursting with vibrant, aromatic spices and wholesome ingredients. Tender chicken thighs, creamy butternut squash, and a medley of allspice, cumin, and turmeric create a symphony of bold, earthy notes, balanced perfectly by the silky richness of coconut milk. Infused with fresh ginger and garlic, this hearty stew is simmered to perfection, delivering melt-in-your-mouth chicken alongside tender vegetables. Finished with a bright garnish of cilantro and a squeeze of zesty lime, this dish is not only a feast for the palate but also a nourishing, crowd-pleasing meal that comes together in under an hour. Perfect for weeknight dinners or when you're craving a taste of the tropics, this Caribbean-inspired stew is as flavor-packed as it is easy to prepare.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups butternut squash, peeled and cubed
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 cup coconut milk
- 2 cups chicken broth
- 2 tbsp tomato paste
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and sear for 3-4 minutes per side until browned. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and diced bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Stir in the tomato paste, ground allspice, ground cumin, ground turmeric, and dried thyme. Cook for 1 minute to bloom the spices.
Pour in the chicken broth and stir to combine. Scrape the bottom of the pot to release any browned bits.
Add the coconut milk and cubed butternut squash. Bring the mixture to a simmer.
Return the seared chicken thighs to the pot, submerging them in the liquid.
Cover the pot with a lid and let the stew simmer over low heat for 25-30 minutes, or until the chicken is cooked through and the squash is tender.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the stew hot, garnished with chopped fresh cilantro and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4171 mg | 181% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 38.9 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 428 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4344 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
