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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the garlic, grated ginger, ground allspice, cumin, smoked paprika, and turmeric powder. Cook for 1–2 minutes until fragrant.

Step 4

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.

Step 5

Stir in the tomato paste and mix well to coat the chicken and vegetables.

Step 6

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).

Step 7

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.

Step 8

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.

Step 9

Serve the stew hot, garnished with fresh cilantro if desired. It pairs beautifully with steamed rice or warm crusty bread.

Nutrition Facts

Serving size	(2182.6g)

Amount per serving	% Daily Value*
Calories	2767.0

Total Fat 183.6g	0%
Saturated Fat 105.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625mg	0%
Sodium 4822.3mg	0%
Total Carbohydrate 144.4g	0%
Dietary Fiber 22.4g	0%
Total Sugars 45.6g
Protein 153.4g	0%

Vitamin D 35IU	0%
Calcium 404.8mg	0%
Iron 26.7mg	0%
Potassium 3554.5mg	0%

*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: 58.1%

Protein: 21.6%

Carbs: 20.3%