Caribbean Chicken Dumplings in Coconut Broth
Tender chicken poached in a fragrant coconut broth served alongside hearty Caribbean-style dumplings, combining comforting flavors with a light cooking method ideal for a weeknight meal.
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Overview
Experience the vibrant flavors of the Caribbean with this comforting dish featuring tender chicken poached gently in a fragrant coconut broth. Accompanied by hearty Caribbean-style dumplings, this meal blends light cooking methods with satisfyingly rich tastes, making it perfect for a cozy weeknight dinner.
Why you’ll love it
- Light yet hearty: The poaching method keeps the chicken moist while infusing it with subtle flavors from the coconut broth.
- Authentic Caribbean dumplings: These flour dumplings have a slightly dense texture ideal for soaking up the broth.
- Quick and simple: Under an hour from start to finish, this recipe fits into busy weeknight schedules.
- Fresh and flavorful: Aromatic spices and herbs bring a warm island vibe to your dinner table.
Ingredient notes
- Chicken thighs: Skinless, boneless thighs offer moisture and tenderness.
- Coconut milk: Use full-fat canned coconut milk for a creamy broth.
- Caribbean dumpling dough: Made from flour, baking powder, salt, water, and a touch of sugar for a mild sweetness.
- Seasonings: Fresh garlic, ginger, scallions, thyme, Scotch bonnet pepper (optional for heat), allspice, and fresh lime juice to brighten the dish.
Serving & storage
Serve the chicken and dumplings hot, garnished with fresh herbs and lime wedges. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the soup if needed.
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Chef tips
- For less heat, remove the seeds from the Scotch bonnet pepper before adding it to the broth or omit entirely.
- Ensure the broth simmers gently to keep chicken tender during poaching.
- The dumplings can be made in advance and refrigerated; bring to room temperature before cooking in the broth.
Ingredients
- 600 g (1.3 lbs) skinless, boneless chicken thighschicken thighs
- 400 ml (1 2/3 cups) canned full-fat coconut milkcoconut milk
- 500 ml (2 cups) chicken stock or waterchicken stock
- 180 g (1 1/2 cups) all-purpose flourflour, for dumplings
- 1 1/2 tsp baking powderbaking powder, for dumplings
- 1/2 tsp saltsalt, for dumplings
- 180 ml (3/4 cup) waterwater, for dumplings
- 1 tbsp granulated sugarsugar, for dumplings
- 2 garlic cloves, mincedgarlic
- 2 cm piece fresh ginger, peeled and gratedginger
- 3 scallions, choppedscallions
- 1 tbsp fresh thyme leavesfresh thyme
- 1 small Scotch bonnet pepper, whole (optional)Scotch bonnet pepper
- 1 tsp ground allspiceallspice
- 1 tbsp vegetable oilvegetable oil
- Juice of 1 limelime juice
- Salt and freshly ground black peppersalt and pepper
- Fresh cilantro or parsley, chopped, for garnishfresh herbs for garnish
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Equipment
- large pot
- mixing bowl
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories480
- Protein35 g
- Carbs40 g
- Fat18 g
Step-by-step
Step 1
Prepare the Caribbean dumpling dough: In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Gradually add the water and stir until a soft dough forms. Knead briefly on a floured surface until smooth. Cover and set aside.
Step 2
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and chopped scallions. Sauté for 2 minutes until fragrant.
Step 3
Add the chicken thighs to the pot and lightly brown for 3 minutes per side.
Step 4
Pour in the chicken stock and coconut milk. Add the fresh thyme leaves, whole Scotch bonnet pepper (if using), and ground allspice.
Step 5
Bring the broth to a gentle simmer over medium heat, then reduce heat to low and cover. Poach the chicken gently for 20 minutes, or until cooked through (internal temperature 75°C / 165°F).
Step 6
While the chicken cooks, divide the dumpling dough into small pieces about the size of a walnut. Roll each into a thick small log.
Step 7
After the 20-minute poaching, add the dumplings into the simmering broth. Cover and cook for another 10-12 minutes, until dumplings are cooked through and tender.
Step 8
Remove the Scotch bonnet pepper if used. Stir in lime juice. Adjust seasoning with salt and pepper to taste.
Step 9
Serve the chicken and dumplings hot, garnished with chopped fresh cilantro or parsley.
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