Chicken and Sweet Potato Caribbean Stew
Dive into the vibrant flavors of the tropics with this hearty Chicken and Sweet Potato Caribbean Stew, a soul-warming dish that's as comforting as it is flavorful. Tender bites of juicy chicken thighs combine with naturally sweet chunks of sweet potato, all simmered in a rich, aromatic coconut milk broth brimming with the bold, earthy spices of allspice, cumin, smoked paprika, and turmeric. The addition of scotch bonnet pepper adds a customizable kick of heat, perfectly balanced by the tangy finish of freshly squeezed lime juice. Enhanced with red bell peppers, ginger, and thyme, this stew is a delightful fusion of sweet, savory, and spicy. Ready in just over an hour and perfect for a cozy family meal or dinner party, serve this Caribbean-inspired stew with steamed rice or crusty bread for the ultimate tropical comfort food experience.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 large sweet potatoes
- 1 medium yellow onion
- 1 large red bell pepper
- 4 cloves garlic cloves
- 1 tablespoon fresh ginger
- 400 ml canned coconut milk
- 2 cups chicken broth or stock
- 2 tablespoons tomato paste
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 1 small scotch bonnet pepper (or substitute with 1-2 teaspoons of hot sauce)
- 3 sprigs fresh thyme
- 1 whole lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Begin by preparing the ingredients. Cut the chicken thighs into bite-sized pieces. Peel and dice the sweet potatoes into 1-inch chunks. Finely chop the onion, red bell pepper, and garlic. Grate the fresh ginger.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the garlic, grated ginger, ground allspice, cumin, smoked paprika, and turmeric powder. Cook for 1–2 minutes until fragrant.
Add the chicken pieces to the pot and season with salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned.
Stir in the tomato paste and mix well to coat the chicken and vegetables.
Pour in the chicken broth and coconut milk. Add the diced sweet potatoes, red bell pepper, thyme sprigs, and scotch bonnet pepper (leave whole for mild heat or dice for a spicier stew).
Bring the stew to a gentle simmer. Cover the pot and cook for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
Remove the thyme sprigs and scotch bonnet pepper from the stew. Squeeze in the juice of one lime for a bright, tangy finish. Adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with fresh cilantro if desired. It pairs beautifully with steamed rice or warm crusty bread.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 45.6 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 405 mg | 31% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3554 mg | 76% | |
*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.
