Chick Aribbean Stew

Nutriscore Rating: 80/100

Dive into the vibrant flavors of the Caribbean with this hearty and comforting Chick Aribbean Stew, a perfect marriage of bold spices and nourishing ingredients. Tender chunks of lime-marinated chicken thighs join sweet potatoes, black beans, and red bell peppers in a rich, velvety broth of coconut milk, tomatoes, and chicken stock. Infused with island-inspired seasonings like allspice, thyme, and smoked paprika, this stew delivers a warm, smoky kick that’s balanced by the freshness of cilantro and optional scallion garnish. Ready in under an hour, this one-pot wonder is ideal for weeknight dinners or cozy gatherings, offering a satisfying and wholesome meal that’s packed with protein, fiber, and irresistible tropical flair. Whether you’re looking for Caribbean recipes, chicken stew ideas, or simply a creative twist on comfort food, this dish will transport your taste buds straight to the islands!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 1 pound boneless, skinless chicken thighs
• 1 whole lime
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 large sweet potato, peeled and cubed
• 14 ounces canned diced tomatoes
• 1 cup coconut milk
• 1 cup chicken broth
• 1 teaspoon allspice
• 1 teaspoon ground thyme
• 1 teaspoon smoked paprika
• 0.5 teaspoon crushed red pepper flakes
• 15 ounces black beans, drained and rinsed
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 whole scallions, sliced (optional, for garnish)

📝 Instructions

9 steps

1. Begin by preparing the chicken. Trim any excess fat and cut the chicken thighs into bite-sized chunks. Squeeze the juice of the lime over the chicken pieces and season with a pinch of salt and black pepper. Set aside to marinate while you prepare the other ingredients.

2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened and translucent.

3. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

4. Add the diced red bell pepper and sweet potato cubes to the pot. Cook for 5 minutes, stirring occasionally, to lightly sauté the vegetables.

5. Pour in the canned diced tomatoes, coconut milk, and chicken broth, stirring well to combine. Bring the mixture to a simmer.

6. Stir in the allspice, thyme, smoked paprika, and crushed red pepper flakes. Add the marinated chicken pieces to the pot, ensuring they are submerged in the liquid.

7. Reduce the heat to low, cover the pot, and let the stew simmer for 25 minutes, stirring occasionally. The chicken should be tender, and the sweet potatoes should be cooked through.

8. After 25 minutes, uncover the pot and stir in the black beans. Taste the stew and adjust the seasoning with additional salt and black pepper, if needed. Simmer for another 5 minutes to heat the beans through.

9. Remove the pot from heat and stir in the chopped fresh cilantro. Serve hot, garnished with sliced scallions if desired.

Nutrition Facts

1 serving (593.5g)

Calories		541
% Daily Value*
Total Fat		23.1 g	30%
	Saturated Fat	5.3 g	27%
	Polyunsaturated Fat	0.6 g
Cholesterol		121 mg	40%
Sodium		880 mg	38%
Total Carbohydrate		45.1 g	16%
	Dietary Fiber	11.9 g	42%
	Total Sugars	13.1 g
Protein		39.8 g	80%
Vitamin D		0.2 mcg	1%
Calcium		123 mg	9%
Iron		4.7 mg	26%
Potassium		1217 mg	26%

*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.

Source of Calories

Fat: 831 cal (38.1%%)

Protein: 633 cal (29.0%%)

Carbs: 720 cal (33.0%%)