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Caribbean Chicken with Coconut Milk and Plantains

This vibrant Caribbean dish features tender chicken cooked in a flavorful sauce of coconut milk, Scotch bonnet peppers, and fresh herbs, finished with a splash of lime for brightness. Sliced plantains add a sweet, caramelized crunch, making the dish a balance of spicy, sweet, and savory textures with a colorful, inviting appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 2 cups coconut milk full-fat for richness
  • 2 scotch bonnet peppers scotch bonnet peppers wear gloves! optional substitution with jalapeños
  • 4 ripe plantains plantains peeled and sliced
  • 1 lb chicken thighs boneless, skinless, cut into chunks
  • 1 bunch cilantro roughly chopped
  • 2 bunch thyme fresh sprigs
  • 1 lime lime juiced for brightness
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 cloves garlic minced

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Lime juicer

Method
 

  1. Gather all your ingredients, including diced onion, minced garlic, sliced plantains, chicken chunks, herbs, and peppers.
  2. Heat vegetable oil in a large skillet over medium heat until shimmering, and the oil begins to ripple.
  3. Add diced onions and sauté for about 3-4 minutes until translucent and fragrant, with a slight golden hue.
  4. Stir in minced garlic and chopped scotch bonnet peppers, cooking for another minute until aromatic and slightly charred.
  5. Add the chicken chunks to the skillet, spreading them out in an even layer. Cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
  6. Pour in the coconut milk, stirring to combine, and bring to a gentle simmer. Let it cook uncovered for about 10 minutes until the sauce thickens slightly and the flavors meld.
  7. Meanwhile, heat a separate skillet over medium heat and add slices of plantains. Fry for about 2-3 minutes per side until golden brown and caramelized.
  8. Once the chicken is tender and the sauce has thickened, stir in chopped cilantro, fresh thyme sprigs, and squeeze in lime juice for brightness.
  9. Remove the thyme sprigs and season with salt or extra lime if needed. Let the dish rest for 2 minutes off heat to settle the flavors.
  10. Plate the chicken and sauce alongside the crispy plantains, garnishing with additional cilantro if desired.
  11. Enjoy this bold, flavorful dish that combines spicy heat, sweet caramelization, and fresh herb brightness for a true taste of the Caribbean.