Caribbean Chicken Stew

Ingredients

For the Chicken Marinade:

• 5-6 bone-in, skin-on chicken thighs
• ¼ teaspoon cayenne pepper
• ½ teaspoon kosher salt
• ½ teaspoon ground allspice (pimento)
• 1 tablespoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon black pepper
• Juice of ½ lime
• 1 head garlic, cloves minced (about 8-10 cloves)

For the Stew:

• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 head garlic, cloves minced (about 8-10 cloves)
• 1 thumb-sized piece fresh ginger, grated
• 1 ripe mango, peeled and diced
• 1 habanero pepper, whole or halved (optional, for heat)
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt (adjust to taste)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ½ teaspoon smoked paprika
• 3 sprigs fresh thyme
• 2 cups pineapple juice

For Garnish:

• Chopped green onions
• Chopped fresh cilantro

For the Mango Chutney:

• 1 ripe mango, diced
• 1 jalapeño, seeded and finely chopped
• ½ small red onion, finely chopped
• Juice of 1 lime
• Large handful fresh cilantro, chopped
• Kosher salt, to taste

For Serving:

• Cilantro-lime rice

Instructions

1. Marinate the Chicken In a large bowl, combine the cayenne, salt, allspice, brown sugar, onion powder, garlic powder, smoked paprika, cinnamon, cumin, black pepper, lime juice, and minced garlic. Mix everything together to create a paste. Add the chicken thighs and use your hands to rub the marinade all over each piece, making sure to get under the skin as well. Cover the bowl with plastic wrap or transfer to a zip-top bag and refrigerate for at least 30 minutes, but up to 2 hours is even better for maximum flavor.
2. Prep Your Vegetables While the chicken is marinating, chop your red and green bell peppers, red onion, and mango into 1-inch pieces. Mince the head of garlic and grate the ginger. Set everything aside so it's ready to go.
3. Sear the Chicken Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering and hot, add the marinated chicken thighs skin-side down in a single layer. Don't move them! Let them sear undisturbed for about 7 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 7 minutes on the other side. The chicken won't be fully cooked yet, that's okay. Remove the chicken from the pan and set it aside on a plate.
4. Cook the Aromatics and Vegetables In the same pan with all those flavorful drippings, add the chopped bell peppers and red onion. Cook over medium-high heat, stirring occasionally, for 5-7 minutes until the vegetables are softened and starting to caramelize. Add the minced garlic and grated ginger and cook for another minute until fragrant.
5. Build the Stew Base Add the diced mango, habanero pepper (if using), brown sugar, salt, cinnamon, allspice, smoked paprika, and fresh thyme sprigs to the pan. Stir everything together and cook for about 2 minutes to toast the spices and let the sugar start to caramelize. Pour in the pineapple juice and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Those bits are packed with flavor!
6. Simmer the Stew Return the seared chicken thighs to the pan, nestling them into the vegetables and sauce. The liquid should come about halfway up the chicken. Bring everything to a simmer, then reduce the heat to medium-low. Cover the pan with a lid and let it cook for 40-50 minutes, checking occasionally to make sure there's still liquid in the pan. Add a splash of water or more pineapple juice if it's getting too dry. The chicken is done when it's fall-off-the-bone tender and the sauce has thickened into a rich gravy.
7. Make the Mango Chutney While the stew is simmering, make your mango chutney. In a medium bowl, combine the diced mango, chopped jalapeño, chopped red onion, lime juice, chopped cilantro, and a pinch of salt. Stir everything together and let it sit at room temperature so the flavors can meld. Taste and adjust with more lime juice or salt if needed.
8. Finish and Garnish Once the chicken is tender, remove the thyme stems from the stew and discard them. Taste the sauce and adjust the seasoning with more salt if needed. Stir in the chopped cilantro and green onions right before serving.
9. Serve Ladle the Caribbean chicken stew over bowls of fluffy cilantro-lime rice. Top each serving with a generous spoonful of the fresh mango chutney. Serve hot and enjoy!