Caribbean Braised Chicken with Sweet Plantains and Black Beans
A hearty Caribbean-inspired braised chicken dish simmered with aromatic spices, served alongside caramelized sweet plantains and savory black beans. This recipe highlights the warmth and depth of traditional Caribbean home cooking, perfect for a comforting weeknight meal.
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Overview
This Caribbean Braised Chicken recipe combines tender chicken thighs with a fragrant blend of spices and aromatics, simmered slowly in a rich tomato and pepper sauce. Served with caramelized sweet plantains and flavorful black beans, this dish offers a balanced combination of sweet and savory notes that celebrate the vibrant flavors of Caribbean home cooking.
Why you’ll love it
This recipe is perfect for those craving a comforting, robustly flavored one-pot meal that’s both hearty and satisfying. The braising method ensures juicy, tender chicken infused with spices, while the sweet plantains add a luscious contrast. Additionally, the black beans boost protein and fiber, making it a balanced and nourishing meal ideal for weeknights.
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Ingredient notes
Chicken thighs: Bone-in, skin-on thighs provide the best flavor and tenderness when braised.
Caribbean spices: A mix including paprika, cumin, thyme, and allspice create an authentic flavor profile.
Plantains: Use ripe sweet plantains (yellow with black spots) for optimal caramelization.
Black beans: Canned black beans are convenient, but you can also use home-cooked beans if preferred.
Serving & storage
Serve the braised chicken hot, accompanied by the sweet plantains and black beans. Garnish with fresh cilantro or chopped scallions if desired. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.
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Chef tips
- Use bone-in, skin-on chicken thighs for best flavor and tenderness when braised.
- If you prefer less heat, omit the scotch bonnet pepper or remove all seeds before adding.
- Make sure plantains are ripe with black spots for natural sweetness and ease of caramelization.
- Use low heat when braising to keep the chicken moist and tender.
- Leftovers store well refrigerated and can also be frozen for longer storage.
Ingredients
- 8 pieces (about 1.2 kg)bone-in, skin-on chicken thighs
- 2 tablespoonsvegetable oil
- 1 largeonion, chopped
- 4 clovesgarlic, minced
- 1 redbell pepper, chopped
- 1 scotch bonnet pepper, seeded and finely chopped (optional)(optional for heat)
- 2 teaspoonsground allspice
- 2 teaspoonssmoked paprika
- 1 teaspoonground cumin
- 1 teaspoondried thyme or 2 teaspoons fresh
- 1 can (400 g / 14 oz)diced tomatoes
- 200 ml (7 fl oz)chicken stock or water
- Salt and freshly ground black pepperto taste
- 2large ripe sweet plantains, peeled and sliced diagonally into 1 cm (1/2 inch) pieces
- 1 can (400 g / 14 oz)black beans, drained and rinsed
- 1 tablespoonbutter or oil for plantains
- Fresh cilantro or scallionsfor garnish (optional)
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Equipment
- large heavy-bottomed skillet or cast iron pan with lid
- knife
- cutting board
- wooden spoon
- measuring spoons
- can opener
- tongs or spatula
Nutrition per serving
- Calories560
- Protein38 g
- Carbs45 g
- Fat22 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.Step 2
Heat vegetable oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat. When hot, add the chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crisp. Flip and brown the other side for 3-4 minutes. Remove chicken from pan and set aside.Step 3
Lower heat to medium. In the same pan, add chopped onion, garlic, red bell pepper, and scotch bonnet pepper if using. Sauté for about 5 minutes until vegetables are softened and fragrant.Step 4
Stir in ground allspice, smoked paprika, cumin, and thyme. Cook for 1 minute to release aromas.Step 5
Add diced tomatoes and chicken stock to the pan. Stir well, scraping any browned bits from the bottom. Return chicken to the pan, skin-side up, nestling it into the sauce. Bring to a simmer.Step 6
Cover, reduce heat to low, and braise the chicken gently for 30 minutes, or until fully cooked and tender.Step 7
While chicken is braising, heat butter or oil in a separate skillet over medium heat. Add sliced sweet plantains and cook for 3-4 minutes per side until golden brown and caramelized. Remove from heat and keep warm.Step 8
After the chicken is done, stir the black beans into the sauce and heat through for 3-4 minutes.Step 9
Check seasoning of the sauce and adjust salt and pepper if needed. Serve the braised chicken topped with the black bean sauce alongside the caramelized sweet plantains. Garnish with fresh cilantro or scallions if desired.
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