Description
A vibrant, soul-warming bowl of comfort that brings bold Caribbean-inspired heat to your table. This hearty one-pot meal combines tender chicken thighs, colorful vegetables, and creamy coconut milk to create a perfect balance of spice and richness. It is a nutritious, family-friendly dish that comes together in under an hour, making it an ideal choice for busy weeknight dinners.
Ingredients
2 tbsp Olive oil
1 lb Chicken thighs, boneless and skinless, cubed
4 tbsp Jamaican jerk paste, divided
1 medium Onion, diced finely
1 medium Carrot, diced
3 stalks Celery, diced
1 medium Red bell pepper, diced
4 cloves Garlic, minced
1 tbsp Fresh thyme, chopped
1 can Black beans, drained and rinsed
0.5 cup Frozen corn
1 can Crushed tomatoes, low sodium
4 cups Chicken stock
1 can Coconut milk
Instructions
Heat olive oil in a large pot over medium-high heat.
Toss cubed chicken with 2 tablespoons of jerk paste and brown in the pot until cooked through; remove and set aside.
In the same pot, sauté onion, carrot, celery, and red bell pepper until softened.
Add the minced garlic, thyme, and the remaining 2 tablespoons of jerk paste, cooking for 1 minute until fragrant.
Stir in the crushed tomatoes, black beans, corn, and chicken stock; bring to a simmer.
Add the cooked chicken back into the pot and simmer for 15 minutes to allow flavors to meld.
Stir in the coconut milk, heat through for another 2-3 minutes, and serve warm.
Notes
Always use fresh thyme if possible for a brighter flavor profile. Adjust the jerk paste quantity to control the spice level according to your family’s preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Caribbean-Inspired