Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced (or less, to taste)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp allspice
- 1 tbsp ground thyme
- 1 tsp ground ginger
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 2 scallions, thinly sliced (for garnish)
Instructions
- Step 1: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove chicken and set aside.
- Step 2: Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and scotch bonnet pepper and cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute more.
- Step 3: Return the chicken to the pot. Add the diced tomatoes (undrained), coconut milk, chicken broth, brown sugar, soy sauce, allspice, thyme, ginger, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the chicken is very tender and the sauce has thickened. Stir occasionally.
- Step 4: Taste and adjust seasoning as needed. You may want to add more scotch bonnet pepper for extra heat, or more brown sugar for sweetness.
- Step 5: Serve hot, garnished with sliced scallions. Serve with rice and peas or your favorite side dish.
Notes
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.
- Serve this incredible stew over fluffy white rice and peas, alongside some crusty bread for soaking up the delicious sauce.
- For a deeper, richer flavor, lightly toast the allspice and thyme in a dry pan before adding them to the stew.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American