Caribbean Braised Chicken with Seasonal Root Vegetables
A hearty Caribbean-inspired braised chicken dish featuring slow-cooked chicken thighs and a medley of seasonal root vegetables, simmered in a flavorful blend of herbs and spices. Perfect for a comforting weeknight meal that highlights the warmth and depth of traditional Caribbean braising techniques.
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Overview
This Caribbean Braised Chicken with Seasonal Root Vegetables offers a soul-warming meal perfect for weeknights or cozy dinners. The tender chicken thighs slowly braise with aromatic herbs, spices, and a vibrant mix of seasonal root vegetables, infusing the dish with rich, layered flavors that celebrate Caribbean culinary traditions.
Why you’ll love it
- Slow braising creates tender, flavorful chicken with melt-in-your-mouth texture.
- Seasonal root vegetables add earthy sweetness and nutrition.
- The recipe uses accessible ingredients and simple techniques for an impressive, comforting meal.
- Perfect for batch-cooking and leftovers taste even better the next day.
Ingredient notes
- Chicken thighs: Bone-in, skin-on for best flavor and moisture retention during braising.
- Root vegetables: Carrots, parsnips, and sweet potatoes provide a great balance of sweetness and texture. Use fresh, firm vegetables.
- Herbs and spices: Thyme, allspice, and scotch bonnet pepper add authentic Caribbean warmth. Adjust scotch bonnet to taste for heat.
- Liquids: Chicken broth and a touch of lime juice brighten and deepen the braising sauce.
Serving & storage
- Serve hot with rice or crusty bread to soak up the flavorful sauce.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
- Reheat gently on stove or in oven to avoid drying out the chicken.
- Freeze leftovers for up to 2 months; thaw overnight in refrigerator before reheating.
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Chef tips
- Use bone-in chicken thighs for juicier, more flavorful meat during braising.
- Adjust the heat by adding or omitting the scotch bonnet pepper according to your spice preference.
- Do not rush the braising process; cooking low and slow allows flavors to develop and the chicken to become tender.
- Leftover braised chicken improves in flavor when reheated gently the next day.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg/2.6 lbs)
- 2 tablespoonsvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 1 mediumcarrot, peeled and cut into 2.5 cm (1 inch) chunks
- 2 mediumparsnips, peeled and cut into 2.5 cm (1 inch) chunks
- 1 largesweet potato, peeled and cut into 2.5 cm (1 inch) chunks
- 2 sprigsfresh thyme
- 1scotch bonnet pepper, whole (optional, for heat)
- 1 teaspoonground allspice
- 1/2 teaspoonground black pepper
- 1 teaspoonsalt, or to taste
- 350 mlchicken broth (about 1 1/2 cups)
- 1 tablespoonlime juice
- 2 tablespoonschopped fresh cilantro (for garnish)
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Equipment
- large heavy-bottomed pot or Dutch oven
- cutting board
- sharp knife
- wooden spoon
- measuring spoons
- measuring jug
Nutrition per serving
- Calories480
- Protein38 g
- Carbs25 g
- Fat20 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season with salt and black pepper.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, 5–7 minutes per side. Remove chicken and set aside.Step 3
Lower heat to medium. Add the chopped onion and garlic to the pot and sauté until softened and fragrant, about 4 minutes.Step 4
Add the cut carrots, parsnips, and sweet potatoes. Stir in thyme sprigs, whole scotch bonnet pepper (if using), and ground allspice. Cook 2 minutes to toast spices.Step 5
Return the chicken thighs to the pot atop the vegetables. Pour in the chicken broth and lime juice. Bring the liquid to a gentle simmer.Step 6
Cover the pot with a lid, reduce heat to low, and braise gently until chicken is cooked through and vegetables are tender, about 1 hour 20 minutes.Step 7
Remove the lid, discard the thyme sprigs and scotch bonnet pepper (if used). Adjust seasoning with salt and pepper to taste.Step 8
Serve hot, garnished with chopped fresh cilantro and accompanied by rice or crusty bread.
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