Entree: Guadeloupe – Northern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew simmered in a Colombo spice blend with coconut milk and root vegetables)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces, skin removed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (15 g) Colombo powder
- 1 tsp (5 g) salt
- 1 tsp (5 g) freshly ground black pepper
- 1 large onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced (about 9 g)
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into chunks
- 2 medium carrots, about 8 oz (225 g), sliced
- 1 medium red bell pepper, about 6 oz (170 g), sliced
- 1 small Scotch bonnet pepper, whole (leave intact for mild heat or split for more heat)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) white wine vinegar or lime juice for marinade
- 2 tbsp (30 ml) lime juice for finishing
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt to taste

Instructions

1. In a bowl, combine the chicken pieces with 1 tbsp (15 ml) of vegetable oil, Colombo powder, 1 tbsp (15 ml) white wine vinegar or lime juice, 1/2 tsp (2.5 g) salt and 1/2 tsp (2.5 g) pepper. Marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Heat the remaining 1 tbsp (15 ml) oil in a large heavy pot over medium-high heat. Brown the marinated chicken pieces in batches until golden, about 4–5 minutes per side. Remove and set aside.
3. Reduce heat to medium, add the sliced onion and sauté until soft, about 5 minutes. Add minced garlic and cook 1 minute more until fragrant.
4. Stir in the coconut milk and chicken stock, scraping up any browned bits from the bottom of the pot. Return the browned chicken to the pot.
5. Add the potatoes, carrots, bell pepper, whole Scotch bonnet pepper, thyme and remaining salt and pepper. Bring to a gentle simmer, cover and cook until the chicken is cooked through and vegetables are tender, about 35–45 minutes.
6. Remove the whole Scotch bonnet and thyme stems if desired. Stir in 2 tbsp (30 ml) lime juice, adjust seasoning to taste.
7. Garnish with chopped cilantro and serve hot with steamed white rice or bread.