Entree: Saint Martin (French part) – Poulet Colombo (Colombo Chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) colombo powder (Caribbean curry blend)
- 1 tsp (5 ml) ground turmeric
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, whole (leave intact for mild heat or slit for more)
- 1 green bell pepper, seeded and chopped
- 2 medium carrots, peeled and cut into 1/2-inch (1.5 cm) rounds
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 ml) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro (optional)

Instructions

1. Pat the chicken thighs dry, season with salt and pepper, and rub with 1 tbsp (15 ml) of the colombo powder. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken on both sides, about 4–5 minutes per side, then remove and set aside.
2. Reduce heat to medium, add the sliced onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add the garlic and remaining 1 tbsp (15 ml) colombo powder and the turmeric; cook, stirring, 1 minute until fragrant.
3. Return the chicken to the pot along with the carrots, potatoes, Scotch bonnet (whole for milder heat), thyme, bay leaves, sugar, chicken stock, and coconut milk. Bring to a gentle simmer, scraping up any browned bits.
4. Cover and simmer gently for 30–35 minutes, or until the chicken is cooked through and the vegetables are tender. If the sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash more stock.
5. Stir in the lime juice and adjust seasoning with salt and pepper. Remove and discard the whole Scotch bonnet (if left whole) and bay leaves and thyme stems.
6. Garnish with chopped parsley or cilantro if desired and serve hot alongside rice or crusty bread to soak up the sauce.