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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Season the chicken thighs with salt, black pepper, paprika, and ground cumin. Set aside.

Step 2

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil.

Step 3

Sear the chicken thighs in batches until browned on both sides, about 3-4 minutes per side. Remove from the pot and set aside.

Step 4

In the same pot, add the chopped onion and sauté until softened, about 3 minutes.

Step 5

Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Step 6

Add the red bell pepper and carrots to the pot. Cook for 2-3 minutes, stirring occasionally.

Step 7

Stir in the diced potatoes, tomato paste, and thyme. Mix well to coat the vegetables.

Step 8

Pour in the chicken broth and coconut milk, stirring to combine.

Step 9

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.

Step 10

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.

Step 11

Remove the whole pepper and bay leaves from the stew. Stir in the lime juice.

Step 12

Taste the stew and adjust seasonings as needed.

Step 13

Serve hot, garnished with chopped fresh cilantro. Pair with steamed rice or crusty bread, if desired.

Nutrition Facts

Serving size	3069.8 grams (3069.8g)

Amount per serving	% Daily Value*
Calories	2459

Total Fat 106.10g	136%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 2.70g
Cholesterol 851mg	284%
Sodium 5381mg	234%
Total Carbohydrate 170.80g	62%
Dietary Fiber 19.60g	70%
Total Sugars 57.80g
Protein 207.30g	415%

Vitamin D 48IU	238%
Calcium 413mg	32%
Iron 17mg	94%
Potassium 6219mg	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.

Source of Calories

Fat: 38.7%

Protein: 33.6%

Carbs: 27.7%