Entree: Saint Barthélemy – Poulet Colombo (Colombo chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 25 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) Colombo powder
- 1 tsp (5 ml) ground allspice
- 1 tbsp (15 ml) fresh thyme leaves, or 1 tsp (5 ml) dried thyme
- 4 cloves garlic, minced
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 medium green bell pepper, sliced (about 6 oz / 170 g)
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 scotch bonnet or habanero pepper, whole (optional; leave intact for milder heat)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Cooked white rice, to serve

Instructions

1. In a large bowl, combine Colombo powder, allspice, thyme, minced garlic, vinegar or lime juice, 1 tsp salt and 1/2 tsp pepper; add the chicken thighs and toss to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours.
2. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown the marinated chicken thighs 4–5 minutes per side until golden; remove and set aside.
3. Add the sliced onion and bell pepper to the pot and sauté 4–5 minutes until softened. Stir in the chopped tomato and cook 2 minutes.
4. Return the chicken to the pot, add the coconut milk, chicken stock (or water), bay leaves, whole scotch bonnet (if using), and remaining marinade. Bring to a gentle boil, then reduce heat to low.
5. Cover and simmer 25–30 minutes, turning the chicken once or twice, until the chicken is cooked through and tender and sauce has slightly thickened. Taste and adjust salt and pepper.
6. Remove the bay leaves and whole scotch bonnet before serving (or break it up for more heat if desired). Garnish with chopped cilantro or parsley and serve hot with cooked white rice.