Island Chicken Stew
Transport your taste buds to the tropics with this irresistible Island Chicken Stew, a hearty and fragrant one-pot meal brimming with bold, exotic flavors. Tender, seared chicken thighs simmer in a luscious coconut milk and tomato broth, enriched with aromatic spices like cumin, thyme, and paprika. Loaded with vibrant vegetables—red bell peppers, carrots, and golden potatoes—this stew gets a gentle kick of heat from a whole scotch bonnet or habanero pepper, which can be pierced for extra spice. Finished with a splash of zesty lime juice and a sprinkling of fresh cilantro, this comforting dish is perfect for family dinners or casual gatherings. Serve it steaming hot with rice or crusty bread to soak up every drop of this tropical-inspired delight. Keywords: Island Chicken Stew, tropical flavors, chicken and vegetable stew, coconut milk recipes, one-pot meals, spicy chicken stew.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp ground cumin
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 large red bell pepper, diced
- 2 medium carrots, peeled and sliced
- 3 medium gold potatoes, diced
- 2 tbsp tomato paste
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 leaves bay leaves
- 1 tsp thyme, dried
- 1 pepper scotch bonnet or habanero pepper, whole
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Season the chicken thighs with salt, black pepper, paprika, and ground cumin. Set aside.
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil.
Sear the chicken thighs in batches until browned on both sides, about 3-4 minutes per side. Remove from the pot and set aside.
In the same pot, add the chopped onion and sauté until softened, about 3 minutes.
Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
Add the red bell pepper and carrots to the pot. Cook for 2-3 minutes, stirring occasionally.
Stir in the diced potatoes, tomato paste, and thyme. Mix well to coat the vegetables.
Pour in the chicken broth and coconut milk, stirring to combine.
Return the seared chicken thighs to the pot along with the bay leaves and scotch bonnet or habanero pepper. Ensure the pepper remains whole for a milder heat or pierce it for spicier flavor.
Bring the stew to a gentle boil, then reduce the heat to low and simmer uncovered for 35-40 minutes, or until the chicken is tender and the vegetables are cooked through.
Remove the whole pepper and bay leaves from the stew. Stir in the lime juice.
Taste the stew and adjust seasonings as needed.
Serve hot, garnished with chopped fresh cilantro. Pair with steamed rice or crusty bread, if desired.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5381 mg | 234% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 57.8 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 413 mg | 32% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6219 mg | 132% | |
*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.
