Making Caribbean Jerk Chicken Stew is simple if you follow these clear steps:

1. Marinate Chicken: In a large bowl, toss the chicken thighs with jerk seasoning, ensuring they are well-coated. Allow them to marinate for at least 15 minutes.
2. Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Sear Chicken: Add the marinated chicken thighs to the pot and sear for about 5-7 minutes on each side until browned. Remove the chicken and set aside.
4. Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent.
5. Add Bell Peppers and Carrots: Stir in the diced red and green bell peppers and sliced carrots. Cook for another 5 minutes, allowing the vegetables to soften.
6. Combine Ingredients: Return the seared chicken to the pot. Pour in the coconut milk and chicken broth, followed by the soy sauce and lime juice. Stir to combine.
7. Bring to a Simmer: Increase the heat to bring the stew to a gentle simmer.
8. Cook: Reduce the heat to low and cover the pot. Let the stew simmer for 30 minutes, allowing the flavors to meld and the chicken to cook through.
9. Season: Taste the stew and adjust the seasoning with salt and pepper as needed.
10. Finish: Once cooked, if desired, shred the chicken in the pot for a more rustic texture or serve the thighs whole.