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Caribbean Jerk Chicken Stew

This hearty Caribbean jerk chicken stew combines tender pieces of chicken simmered in a fragrant, spicy coconut milk sauce infused with smoky jerk seasoning, all cooked until thick and rich. The dish features bold flavors, a vibrant orange hue, and a creamy, slightly thickened texture that’s perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skinless preferred
  • 1 tbsp Jerk seasoning store-bought or homemade
  • 1 tbsp vegetable oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 can coconut milk 13.5 oz can, full-fat
  • 1 tsp allspice ground
  • 1 tsp dried thyme or fresh thyme leaves
  • Salt and pepper to taste

Equipment

  • Large skillet or cast-iron pan
  • Sharp chef’s knife
  • Measuring spoons and cups
  • Wooden spoon

Method
 

  1. Pat the chicken thighs dry and rub them with jerk seasoning, ensuring they’re evenly coated. Set aside for a few minutes to absorb the flavors.
  2. Heat the vegetable oil in a large skillet over medium heat until shimmering and slightly fragrant.
  3. Place the chicken thighs in the skillet, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes until browned on both sides. Remove the chicken and set aside.
  4. Add the chopped onion to the skillet and sauté for 2-3 minutes until translucent and fragrant, with a gentle sizzle.
  5. Stir in the minced garlic and ground allspice, cooking for about 30 seconds until aromatic, and the mixture starts to smell warm and spicy.
  6. Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  7. Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover and simmer gently for 20-25 minutes, until the chicken is cooked through and sauce has thickened slightly.
  8. Uncover and taste the sauce, adjusting salt and pepper as needed. The sauce should be creamy and fragrant, coating the chicken nicely.
  9. Gently stir the chicken to coat it with the flavorful sauce, then cook for another 2 minutes to ensure everything is heated through.
  10. Serve the jerk chicken hot, spooning the rich coconut sauce over the tender pieces. Garnish with additional thyme leaves if desired.

Notes

For extra smoky flavor, char the chicken slightly over an open flame before cooking. Adjust spice levels by adding more jerk seasoning for extra heat.