Go Back

Caribbean Coconut Chicken with Plantains and Bell Peppers

This vibrant Caribbean dish features marinated chicken seared to golden perfection, simmered with a fragrant mixture of bell peppers, thyme, and coconut milk. The dish boasts a rich, slightly thickened sauce with bright citrus and smoky heat, complemented by crispy fried plantains and fresh cilantro for a colorful, flavorful presentation.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breasts or thighs cut into bite-sized pieces
  • 1/4 cup lime juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tbsp Caribbean hot sauce smoky and spicy
  • 1 can coconut milk 13.5 oz, full-fat preferred
  • 1 tsp dried thyme or fresh thyme, about 2 sprigs
  • 2 bell peppers red and yellow, sliced
  • 2 ripe plantains plantains peeled and sliced into rounds
  • 1 tbsp oil for frying plantains
  • 2 tbsp oil for cooking chicken and veggies
  • 1 lime fresh lime juice for finishing
  • a handful cilantro chopped, for garnish

Equipment

  • Heavy skillet or cast-iron pan
  • Sharp knife
  • Marinating bowl
  • Wooden spoon
  • Measuring spoons and cups

Method
 

  1. Mix chicken pieces with lime juice, minced garlic, and hot sauce in a marinating bowl. Cover and let sit for at least 30 minutes to tenderize and infuse flavor.
  2. Heat a heavy skillet over medium heat and add a tablespoon of oil. Once shimmering, add marinated chicken pieces and cook until golden and slightly charred, about 8-10 minutes, stirring occasionally.
  3. Remove cooked chicken and set aside. In the same pan, add a bit more oil if needed, then sauté sliced bell peppers and thyme until the veggies are soft, fragrant, and vibrant, about 5 minutes.
  4. Add the cooked chicken back into the skillet with the peppers and pour in the coconut milk. Stir well, then lower the heat and simmer for about 10 minutes until the sauce thickens slightly and flavors meld.
  5. While the sauce simmers, heat oil in a separate pan over medium heat. Fry plantain slices until golden brown and crispy around the edges, about 2-3 minutes per side. Drain on paper towels.
  6. Finish the chicken dish with a squeeze of fresh lime juice and sprinkle chopped cilantro over the top for bright, fresh flavor.
  7. Serve the flavorful Caribbean chicken and sauce hot, accompanied by crispy fried plantains and rice if desired. Enjoy the bold, comforting flavors with a vibrant, colorful presentation.

Notes

Use fresh thyme and lime for the best flavor. Adjust hot sauce to taste for spiciness. Serve with rice or additional plantains for a complete meal.