Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch pieces and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then brown the chicken pieces in batches for 3 minutes per side and set them aside.

3. 3

   Add 1 chopped large onion, 2 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 1 chopped red bell pepper to the pot, cooking for 5 minutes until softened.

4. 4

   Stir in 3 tablespoons of Caribbean curry powder and 0.5 teaspoon of chopped Scotch bonnet pepper (if using) and cook for 1 minute until fragrant.

5. 5

   Return the chicken to the pot, then pour in 1 (13.5 ounce) can of full-fat coconut milk and 1 cup of chicken broth, adding 2 sprigs of fresh thyme and bringing the mixture to a simmer.

6. 6

   Add 2 ripe plantains, peeled and sliced into 0.5-inch rounds, to the simmering stew and continue to cook for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

7. 7

   Stir in 1 tablespoon of fresh lime juice before serving.