Dutchie Pot Peanut Butter Chicken Stew

This is a hearty, easy one-pot meal, full of comforting flavours and spice. It’s great to use a traditional Dutchie pot, or Dutch oven, if you have one – I always use my mum’s old one. If not, a casserole dish or heavy-based lidded saucepan is just fine.

Found in this book

Ainsley's Caribbean Kitchen

Ebury Press


Heat the oil in a Dutchie pot, casserole or heavy lidded pan over a medium heat. Season the chicken thighs with salt and black pepper, add to the pot and brown for 5–7 minutes, turning until sealed on both sides (you may need to do this in batches). Remove and set aside.

Add the onion to the same pot and gently cook for 2–3 minutes until soft. Add the garlic, ginger, chilli and bay leaves and cook for a further 5 minutes, then add the tomatoes, paprika, cloves, peanut butter and stock and stir for a few minutes until well combined. Season to taste.

Return the chicken thighs to the pot, cover with the lid and gently simmer for 25–30 minutes, until the chicken is tender. Stir every now and then to prevent anything sticking to the base of the pot.

Check seasoning and serve with plain brown rice.



  • 4 tbsp olive oil
  • 8 skinless and boneless chicken thighs (about 1kg in total)
  • 1 red onion, thinly sliced
  • 3 garlic cloves, finely sliced
  • 3-cm piece of fresh root ginger, peeled and finely chopped
  • 1 Scotch bonnet chilli (or 2 other hot chillies), left whole
  • 2 bay leaves
  • 1 x 200g tin chopped tomatoes
  • 2 tsp sweet paprika
  • ½ tsp ground cloves
  • 150g chunky peanut butter
  • 250ml chicken stock
  • sea salt and freshly ground black pepper
  • plain brown rice, to serve