Dutch Oven Coconut Lime Chicken Thigh Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (907 g) bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp (30 ml) neutral oil
• 1 medium yellow onion, diced (about 1 1/2 cups / 225 g)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 jalapeño, thinly sliced (optional)
• 4 garlic cloves, minced
• 1 tbsp (15 g) fresh ginger, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tbsp tomato paste
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 1 1/2 cups (360 ml) low-sodium chicken broth
• Zest of 2 limes
• 1/4 cup (60 ml) fresh lime juice (from about 2 limes)
• 1 tbsp fish sauce (or 1 tbsp low-sodium soy sauce)
• 2 tsp packed light brown sugar (or honey)
• 1/2 cup (10 g) chopped cilantro, plus more to serve

Do This

• 1) Pat thighs dry; season with 1 tsp salt and pepper.
• 2) Sear skin-side down in a Dutch oven with oil over medium-high heat, 6–8 minutes; flip 2 minutes.
• 3) Sauté onion (3 minutes); add garlic, ginger, spices, and tomato paste (1 minute).
• 4) Stir in coconut milk, broth, lime zest, fish sauce, and sugar; bring to a gentle simmer.
• 5) Nestle chicken in; cover and simmer on low 30–35 minutes (165°F minimum internal temp).
• 6) Add peppers; simmer uncovered 10 minutes to soften and slightly thicken.
• 7) Finish with lime juice and cilantro; taste and adjust salt. Serve hot.

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Why You’ll Love This Recipe

• Bright and cozy at the same time: creamy coconut broth with a clean hit of lime.
• One-pot comfort: sear, simmer, and serve right from the Dutch oven.
• Camp-stew energy: hearty chicken thighs, peppers, and a brothy, sippable sauce.
• Flexible heat: keep it mild or add jalapeño for a bolder bite.

Grocery List

• Produce: yellow onion, red bell pepper, green bell pepper, jalapeño (optional), garlic, fresh ginger, limes, cilantro
• Dairy: none
• Pantry: neutral oil, kosher salt, black pepper, ground cumin, ground coriander, turmeric, tomato paste, full-fat coconut milk (1 can), low-sodium chicken broth, fish sauce (or soy sauce), light brown sugar (or honey)

Full Ingredients

Chicken

• 2 lb (907 g) bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp (30 ml) neutral oil (avocado, canola, or grapeseed)

Aromatics and Vegetables

• 1 medium yellow onion, diced (about 1 1/2 cups / 225 g)
• 4 garlic cloves, minced
• 1 tbsp (15 g) fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 jalapeño, thinly sliced (optional)

Broth and Seasoning

• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tbsp tomato paste
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 1 1/2 cups (360 ml) low-sodium chicken broth
• Zest of 2 limes
• 1 tbsp fish sauce (or 1 tbsp low-sodium soy sauce)
• 2 tsp packed light brown sugar (or 2 tsp honey)

To Finish and Serve

• 1/4 cup (60 ml) fresh lime juice (from about 2 limes)
• 1/2 cup (10 g) chopped cilantro, plus more for serving
• Optional for serving: steamed rice, warm tortillas, or crusty bread; extra lime wedges

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs very dry with paper towels (this helps the skin brown instead of steaming). Season both sides with 1 teaspoon of the kosher salt and all of the black pepper.

Set the chicken on a plate while you prep the onion, garlic, ginger, peppers, and cilantro so everything is ready when the pot gets hot.

Step 2: Sear the thighs for deep, campfire-style flavor

Place a large Dutch oven (5 1/2 to 7-quart) over medium-high heat. Add the neutral oil and heat until it shimmers.

Add the chicken thighs skin-side down in a single layer. Sear for 6 to 8 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 2 minutes. Transfer the chicken to a plate (it will not be cooked through yet).

If the pot looks overly smoky or the browned bits are turning black, reduce the heat slightly before moving on.

Step 3: Build the aromatic base

Carefully pour off excess fat, leaving about 1 tablespoon in the pot. Add the diced onion and cook over medium heat for 3 minutes, scraping up the browned bits.

Add the garlic and ginger and cook for 30 seconds, just until fragrant. Add the cumin, coriander, and turmeric and stir for 30 seconds to bloom the spices.

Stir in the tomato paste and cook for 1 minute to remove its raw edge and deepen the flavor.

Step 4: Create the coconut-lime broth

Slowly stir in the coconut milk, then add the chicken broth. Mix until smooth, scraping the bottom well so those browned bits dissolve into the broth.

Add the lime zest, fish sauce (or soy sauce), brown sugar, and the remaining 1/2 teaspoon kosher salt. Bring the liquid to a gentle simmer over medium heat.

Step 5: Simmer low and slow in the Dutch oven

Nestle the chicken thighs back into the pot, skin-side up, so the skin stays above the liquid as much as possible (this helps it stay less soggy).

Cover with a lid and reduce heat to low so the stew maintains a gentle simmer. Cook for 30 to 35 minutes, or until the chicken reaches at least 165°F (74°C) in the thickest part. (For extra tender thighs, aim for 175–185°F (79–85°C).)

Step 6: Add peppers and thicken slightly

Remove the lid and add the sliced red and green bell peppers and the jalapeño (if using). Keep the heat at a steady simmer and cook uncovered for 10 minutes, stirring once or twice, until the peppers soften but still have a little bite.

Uncovering at the end also helps the broth reduce slightly into a richer, spoon-coating stew.

Step 7: Finish with lime juice and cilantro, then serve

Turn off the heat. Stir in the fresh lime juice and the chopped cilantro. Taste and adjust: add a pinch more salt if needed, or an extra squeeze of lime if you want it brighter.

Serve hot in bowls with plenty of broth. It’s great over steamed rice, with warm tortillas, or with crusty bread for dunking.

Pro Tips

• Dry the chicken well: moisture is the enemy of browning. A good sear adds big flavor to the whole pot.
• Keep the simmer gentle: a rapid boil can make the coconut milk separate and can toughen the chicken. Low and steady is best.
• Add lime juice at the end: simmering lime juice can dull the brightness. Zest early, juice late.
• Want a richer stew? Simmer uncovered for an additional 5 minutes after the peppers go in, or mash a few pepper/onion pieces against the side of the pot to lightly thicken.
• Heat control: for mild heat, skip the jalapeño; for more, leave the seeds in or add a pinch of crushed red pepper.

Variations

• Boneless option: use 2 lb (907 g) boneless, skinless thighs. Sear 3–4 minutes per side, then simmer 20–25 minutes (to 165°F / 74°C) before adding peppers.
• Extra-veg camp stew: add 1 cup (120 g) thinly sliced carrots with the onion, and add 2 cups (60 g) baby spinach in the last 2 minutes.
• Smoky twist: add 1/2 tsp smoked paprika with the spices for a subtle fire-kissed vibe.

Storage & Make-Ahead

Cool to room temperature for about 20–30 minutes, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot and the chicken reaches 165°F (74°C). If the broth thickens in the fridge, loosen with a splash of chicken broth or water. For make-ahead, you can chop the onion, peppers, garlic, and ginger up to 24 hours in advance and keep them refrigerated. This stew can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating (note: coconut-based broths can slightly change texture after freezing but remain delicious).

Nutrition (per serving)

Approximate, assuming 6 servings: 520 calories, 36 g protein, 38 g fat, 12 g carbohydrates, 3 g fiber, 6 g sugar, 820 mg sodium.