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Caribbean Spiced Chicken with Plantains and Coconut Milk

This vibrant Caribbean dish features marinated chicken cooked with sautéed peppers and onions, finished with a splash of coconut milk for creaminess. Ripe plantains are fried until golden, creating a sweet contrast to the spicy, smoky flavors. The final dish boasts tender, flavorful chicken and caramelized plantains with a rich, aromatic sauce.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts or thighs boneless and skinless
  • 2 tablespoons lime juice freshly squeezed
  • 2 cloves garlic minced
  • 1/2 teaspoon allspice ground
  • 2 ripe plantains peeled and sliced
  • 1 can coconut milk full-fat
  • 1 small onion chopped
  • 1 red bell pepper pepper chopped
  • 2 tablespoons oil vegetable or coconut oil for sautéing
  • a handful cilantro chopped, for garnish
  • 2 sprigs thyme fresh

Equipment

  • Large skillet or frying pan
  • Marinating bowl
  • Tongs
  • Measuring spoons and cups

Method
 

  1. Place the chicken pieces in a bowl and pour over lime juice, add minced garlic, a pinch of allspice, and thyme sprigs. Toss to coat, then let marinate for at least 30 minutes to infuse the flavors.
  2. Slice the plantains into 1-inch thick rounds. Heat oil in a large skillet over medium heat until shimmering and bubbling.
  3. Add the plantain slices to the hot oil and fry until golden brown and caramelized around the edges, about 3-4 minutes per side. Remove and set aside on paper towels to drain.
  4. In the same skillet, add chopped onions and red bell peppers. Sauté until soft and fragrant, about 5-7 minutes, with a gentle sizzle and release of aroma.
  5. Remove the chicken from the marinade and add it to the skillet. Cook over medium heat, turning occasionally, until browned and cooked through—about 7-10 minutes. Use tongs to handle the pieces carefully.
  6. Pour in the coconut milk and add a splash of lime juice. Stir gently to combine, then reduce heat to low and let simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Arrange the fried plantain slices on a serving platter, and spoon the chicken and sauce over the top. Garnish with chopped cilantro for a fresh burst of flavor and vibrant color.
  8. Serve hot, pairing with rice or your favorite side for a complete Caribbean-inspired meal.

Notes

For extra smoky flavor, add a dash of smoked paprika or char the plantains slightly before serving. Adjust the spice level with more Scotch bonnet peppers if you like it fiery.