Entree: Martinique – Southern Culinary Region – Colombo de Poulet (Martinican chicken stewed with a curried colombo spice blend and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) colombo powder (Colombo spice blend)
- 1 large onion, chopped, about 8 oz (225 g)
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 1 tsp (2 g) ground turmeric
- 2 medium potatoes, peeled and cubed, about 1 lb (450 g)
- 1 medium carrot, sliced, about 4 oz (115 g)
- 1 medium tomato, chopped, about 5 oz (150 g)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) white vinegar or lime juice
- 2 tbsp (30 ml) chopped scallions (green onions)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small scotch bonnet or habanero pepper, whole for simmering (optional), about 0.4 oz (10 g)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Fresh parsley or cilantro for garnish

Instructions

1. In a large bowl, combine the colombo powder, minced garlic, turmeric, white vinegar or lime juice, 1 tbsp (15 ml) oil, 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) pepper. Add the chicken thighs and rub the marinade over them. Marinate for at least 30 minutes, preferably 2 hours in the refrigerator.
2. Heat the remaining 1 tbsp (15 ml) oil in a heavy pot over medium-high heat. Brown the marinated chicken on both sides until golden, about 6–8 minutes. Remove and set aside.
3. In the same pot, add the chopped onion and sauté until softened, about 4 minutes. Add the chopped tomato, scallions, and thyme; cook until tomatoes begin to break down, about 3 minutes.
4. Return the chicken to the pot, add the cubed potatoes and sliced carrot, pour in the chicken stock (1 cup/240 ml), and tuck in the whole scotch bonnet pepper if using.
5. Bring to a simmer, cover, and cook over low heat until the chicken is cooked through and vegetables are tender, about 30–35 minutes. Stir occasionally and adjust liquid if necessary.
6. Remove the whole pepper and thyme sprigs. Taste and adjust seasoning with remaining salt and pepper.
7. Garnish with fresh parsley or cilantro and serve hot with white rice.