Coconut-Chipotle Chicken Stew (DF)

coconut-chipotle chicken stew 

This is one of my favs!  It’s quick and it’s tasty, the latter being the most important! This is also a Dairy-Free recipe. I intended to cook this recipe in the crock pot but I still can’t find it from the move so I just started it on top of the stove by browning my chicken thighs and then finished it in the oven so I didn’t have to worry about it.  Definitely a go-to meal if you have the right ingredients on hand.

I will list 2 different instructions: One for slow cookers (I recommend THIS one) and the other for cooking on stove (or oven).

I love Chipotle in Adobo!  Warning, very SPICY!!  I didn’t use the seeds but if you are wanting a kick, leave them in.  The coconut milk is such a wonderful compliment to the heat and adding more at the end really does the trick.  You can also use bone-in chicken thighs but I would remove the skin and cook for a bit longer.

This would also be nice with some Cauliflower rice but was great by itself and it’s even better the next day!  Enjoy!

Coconut-Chipotle Chicken Thighs (DF)

Coconut-Chipotle Chicken Stew

Serves 4-6

2 tbsp coconut oil
2 lbs chicken boneless & skin-less chicken thighs
2 bell peppers, cut up into 1” chunks
1 sweet onion, cut in 1” chunks
15 oz diced tomatoes
1/3 cup fresh lime juice
2/3 cup coconut milk
6 cloves garlic, chopped
1 individual Chipotle in Adobo, chopped, plus 1 tbsp sauce (less if you don’t want as much heat)

Additional Toppings:  Avocado, more lime juice, chopped cilantro and more  coconut milk.


Stove Method

  1. Season liberally chicken thighs with salt and pepper. Add oil to dutch oven or large pot and bring to medium-high heat. Add seasoned chicken thighs and brown on each side for 5 minutes. ( You are not trying to cook chicken thighs all the way.)
  2. Add onions and bell pepper.  Cook for an additional 5 minutes, stirring occasionally.
  3. Add tomatoes, lime juice, coconut milk, garlic and Chipotles in Adobo. Stir.
  4. Reduce heat to med-low. Cover and cook for 1 hour on top of stove or finish off in oven for 1 hour at 300 degrees F. After turning oven off, you can let it stay for a few more hours until we were ready to eat.
 Crock Pot Method
  1. Place chicken thighs in bottom of crock pot.  You can place coconut oil on bottom of crock pot if desired. Season liberally with salt & pepper.
  2. Add onions, garlic and bell pepper to slow cooker.
  3. In a small bowl, blend tomatoes, lime juice and coconut milk and chipotles in Adobo. Stir and pour into slow cooker.
  4. Cover and cook on low for 6-8 hours or 2-4 hours on high.

Serve in bowls and squeeze just a bit of lime over dish and add chopped cilantro and avocado and pour about 1 tbsp of coconut milk over top of each serving.

move connor's eyes

The faces of Satisfying Eats

Some of the links contained in this post are Affiliate Links. If you make a purchase through the links provided, I will receive a small (very small) commission which I will use to buy more ingredients to create more recipes. This is at NO cost to you. I have chosen these products not to receive a commission, but because I think they are the best on the market. These are ingredients and equipment that I actually use.  This commission helps compensate me for my time, and justifies the hours each day that I spend in the kitchen creating recipes, on the computer posting blogs, and sharing helpful information with you. 

By clicking on any of links in my blog, you are helping me continue doing what I LOVE to do!  Also, when purchasing items from Amazon, consider clicking on THIS affiliate link.  Anything you purchase within 24 hours after clicking on THIS link, I will receive a small commission as well. Thanks again for all of your support, it is greatly appreciated! More great recipes to come!

For a complete list of recommended items, check out THIS link or Shop in my Amazon Store.

9 thoughts on “Coconut-Chipotle Chicken Stew (DF)

  1. @dallsmamaof2, this is a great recipe! I love the heat from the Adobos as well as the sweetness from the coconut milk! I am putting this on the menu for next week, so glad you are enjoying it!

  2. Just made this for the second time tonight. We love it! I use the oven method, although I think I’ll try the crock pot in the future.
    My copy of the cookbook should arrive tomorrow. Can’t wait!


  3. I don’t see the adobo added in the crock pot recipe. Im assuming you chop them and add it when you add the bell peppers and garlic? Thanks.

  4. I made this today and LOVE it. I was confused though about how much of the chipotle to put in. Is it 1 pepper or the whole can? I ended up with adding about 1/2 can and thinking that I would be very sorry. Not bad as far as heat. I paired with the zesty ranch dressing and salad greens, avocado and, of course a margarita (tequila, triple sec and lime). YUM!

    • Carrie, glad you enjoyed the recipe. I just clarified the amount of adobo on the blog. The recipe calls for 1 chili and 1 tbsp sauce. If you used half a can, I am impressed!! That had to be hot. The tequila must have toned down the heat! lol ;-)

      • It WAS spicy but I loved that part of it. I didn’t click on the Chili in Adobo in your recipe and ended up purchasing a can that was not what you recommended. May I warn people to check labels. The one I purchased had lots of other stuff in it (including wheat flour) that I didn’t want to eat. I had to accept the soybean oil in the one you recommend but it was a lot cleaner than the brand I purchased (and didn’t use).

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Heads up! You are attempting to upload an invalid image. If saved, this image will not display with your comment.