Go Back
Debbie Doyle

Caribbean Infused Smothered Chicken

This Caribbean Infused Smothered Chicken brings together tender chicken thighs, green seasoning, warm spices, and the bold flavor of Scotch bonnet pepper. After a quick sear, the chicken finishes in the oven with onions, garlic, bell peppers, coconut milk, and broth, creating a rich, creamy sauce that’s made for spooning over rice and peas or mashed potatoes. It’s a comforting, flavorful dinner with a little island heat—and you can adjust that heat by removing the Scotch bonnet seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 6 people
Course: Main, Main Course
Cuisine: American, Jamaican
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone in kin on chicken thighs
  • 1/2 tsp black pepper, smoked paprika, Caribbean sazon, onion powder, garlic powder, creole seasoning, lemon pepper seasoning, creole seasoning
  • ½ tsp Debbie’s Caribbean soul spice
  • 1 tbsp green seasoning
  • 1 tbsp dry spice mix
  • 1 scotch bonnet pepper diced, seeded or non seeded
  • Salt to taste
  • ½ cup coconut milk
  • ½ cup low sodium chicken broth
  • 1 tbsp all-purpose four
  • 2 tbsp butter
  • 4 garlic cloves minced
  • 1 onion sliced
  • ½ green and yellow bell peppers sliced
  • 1 green onion wash and smash then cut into two pieces
  • 1 tbsp olive oil
  • 2 tbsp avocado oil divided 2n1

Method
 

  1. Wash chicken in water and white vinegar, trim excess fat. Pat dry, drizzle 1 tbsp olive oil onto chicken . In a bowl combine green seasoning, all the seasoning mix with olive oil and mix well to make a marinade season with all the dry marinade seasoning mix. Cover and marinade at least 30 minutes.
  2. Preheat oven to 350, in the meantime heat 2 tbsp avocado oil on medium heat. Brown chicken about 3 minutes on each sides. Add butter, when butter melts add onions and garlic saute for about 2 minutes, add scotch bonnet pepper stir and combine well, add the flour, stir for about 4 minutes, add the coconut milk and chicken broth, stir well to combine, add chicken, the bell peppers and green onion and the green onion pieces. cover and cook in the oven for 45 minutes add salt to taste, cook for an additional 15 minutes uncovered.

Notes

This Caribbean Infused Smothered Chicken brings together tender chicken thighs, green seasoning, warm spices, and the bold flavor of Scotch bonnet pepper. After a quick sear, the chicken finishes in the oven with onions, garlic, bell peppers, coconut milk, and broth, creating a rich, creamy sauce that’s made for spooning over rice and peas or mashed potatoes. It’s a comforting, flavorful dinner with a little island heat—and you can adjust that heat by removing the Scotch bonnet seeds.