Best 5 Caribbean Chicken With Sweet Potatoes Recipes

Embark on a tantalizing culinary journey with our delectable Caribbean Chicken with Sweet Potatoes recipe. This dish is a vibrant fusion of Caribbean flavors and wholesome ingredients, promising an explosion of taste in every bite. Succulent chicken is marinated in a blend of aromatic spices, including paprika, cumin, and thyme, then roasted to perfection, resulting in tender and juicy meat. Alongside the chicken, sweet potatoes are roasted until caramelized and soft, adding a touch of natural sweetness to the dish. But that's not all! This article also features a collection of mouthwatering recipes that will tantalize your taste buds and transport you to the vibrant Caribbean. From the classic Jamaican Jerk Chicken to the flavorful Trinidad and Tobago Callaloo Soup, each recipe is a culinary gem waiting to be discovered. So, get ready to spice up your kitchen and embark on a Caribbean culinary adventure with our comprehensive guide.

Here are our top 5 tried and tested recipes!

CARIBBEAN ROAST CHICKEN WITH PINEAPPLES AND SWEET POTATOES

Caribbean Roast Chicken With Pineapples and Sweet Potatoes image

Make and share this Caribbean Roast Chicken With Pineapples and Sweet Potatoes recipe from Food.com.

Provided by Mark G.

Categories < 4 Hours

Time 3h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon brown sugar
2 tablespoons caribbean jerk seasoning
1 whole chicken (4-5 lb)
3 limes
1 bunch cilantro
20 ounces chunk pineapple (drained reserve 1/2 Cup)
3 medium sweet potatoes (cut into 1/2 inch Chunks)
1 cup unsalted chicken stock
1/4 cup dark rum (or additional chicken stock)

Steps:

pre heat oven to 350 degrees. In a small bowl combine sugar and jerk seasoning and Rub over outside of chicken. Cut 1 line into quarters insert into cavity along with 8 sprigs of cilantro. Place chicken in roasting pan and surround with pineapple.
Place in oven and roast 1 hour. Meanwhile juice remaining 2 limes. Remove chicken from oven. add potatoes, broth, rum and lime juice pan. Return to oven and roast 1-1 1/2 hours more until internal temperature is 165 degrees.
Removed from oven place chicken on sheet pan. Remove pineapple and potatoes spoon sauce from pan into serving dish. added 2 TBL Chopped cilantro. Carve chicken, surround with potatoes pineapple mixture and serve with sauce.

Nutrition Facts : Calories 332.9, Fat 17.9, SaturatedFat 5.1, Cholesterol 81.3, Sodium 102.4, Carbohydrate 20.2, Fiber 2, Sugar 12.8, Protein 20.4

AFRICAN CHICKEN & SWEET POTATOES

African Chicken & Sweet Potatoes image

I came up with this African chicken thigh recipe when I combined some of my favorite ingredients: sweet potatoes, chicken and peanut butter. Add mango chutney and tomatoes and you've got a fantastic busy-week recipe. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 medium sweet potatoes, peeled and finely chopped (about 4 cups)
1/2 cup mango chutney
1/4 cup creamy peanut butter
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through., Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 170°-175°.

Nutrition Facts : Calories 480 calories, Fat 24g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 733mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN AND SWEET POTATO CARIBBEAN STEW

Chicken and Sweet Potato Caribbean Stew image

This is a remake of the lovely Caribbean Chicken and Squash Stew Recipe #151674. If you don't have time to stew your stew like that one, but still want that flavorful kick, give this frugal version a try. Excellent over rice.

Provided by deb12

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons oil
1 cup onion
1 cup celery (1 stalk)
1/2 cup red bell pepper (or green)
3 garlic cloves
1 teaspoon thyme
1 bay leaf
1 -2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1 -2 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes (we prefer petite diced)
1 sweet potato, 1/2 inch diced (peeling can stay on)
2 cups diced cooked chicken
3 cups cooked rice

Steps:

Heat oil in large soup pot over medium heat.
Chop onion, celery, red or green pepper, and garlic. Add to oil.
Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
Near end of cooking time, add crushed red pepper to pot and stir to mix.
Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
Serve over hot rice.
Freeze separate from rice if freezing.

Nutrition Facts : Calories 452.6, Fat 12.4, SaturatedFat 2.4, Cholesterol 52.5, Sodium 506.7, Carbohydrate 60.1, Fiber 4.4, Sugar 8.4, Protein 24.3

JERK CHICKEN WITH SWEET POTATOES SHEET-PAN DINNER

Jerk Chicken with Sweet Potatoes Sheet-Pan Dinner image

Bring the flavors of Jamaica to your weeknight dinner table with this easy jerk chicken sheet-pan supper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 tablespoon finely chopped peeled gingerroot
1 tablespoon jerk seasoning (dry)
1 teaspoon soy sauce
3/4 teaspoon salt
4 boneless skinless chicken breasts (1 3/4 lb)
3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
In large bowl, mix oil, gingerroot, jerk seasoning, soy sauce and salt. Pour 2 tablespoons of the mixture into medium bowl. Add chicken, and toss to coat; cover and refrigerate. Add sweet potatoes to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
Add chicken to pan with potatoes. Bake 20 to 25 minutes or until chicken is cooked through (at least 165°F) and potatoes are tender. Top with cilantro. Serve with lime wedges.

Nutrition Facts : Calories 420, Carbohydrate 23 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 4 g, TransFat 0 g

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Chicken Curry With Sweet Potatoes and Coconut Milk image

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.

Provided by Melissa Clark

Categories dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the chicken, sweet potatoes, and vegetables.
Don't Overcook the Chicken: Chicken is a delicate meat that can easily become dry and tough if it is overcooked. Cook it just until it reaches an internal temperature of 165 degrees Fahrenheit.
Roast the Sweet Potatoes: Roasting the sweet potatoes brings out their natural sweetness and makes them a delicious side dish. Be sure to toss them with olive oil and seasonings before roasting.
Make the Sauce Ahead of Time: The sauce for this recipe can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time on busy weeknights.

Conclusion:

This Caribbean Chicken with Sweet Potatoes is a flavorful and easy-to-make meal that is perfect for a weeknight dinner. The chicken is marinated in a flavorful blend of spices, then roasted until it is tender and juicy. The sweet potatoes are roasted until they are caramelized and tender, and the sauce is a delicious combination of sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.