Entree: Guadeloupe – Southern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew seasoned with Colombo spice blend and island vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) Colombo powder (Guadeloupean curry spice blend)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 garlic cloves, about 9 g, minced
- 1 small scotch bonnet pepper, whole or split for less heat, about 10 g
- 1 red bell pepper, about 6 oz (170 g), sliced
- 2 medium potatoes, about 1 lb (450 g) total, peeled and diced
- 1 medium eggplant, about 8 oz (225 g), diced
- 1 cup (240 ml) coconut milk
- 2 cups (475 ml) chicken stock
- 2 tbsp (30 ml) fresh lime juice
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 bay leaf (approx. 0.5 g)
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or cilantro, chopped

Instructions

1. In a large bowl combine the chicken thighs with 1 1/2 tbsp (22 ml) of the Colombo powder, 1 tsp (5 g) salt, and the lime juice. Toss to coat and let marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden, about 5–6 minutes per side. Remove and set aside.
3. Reduce heat to medium and add the chopped onion and minced garlic. Sauté until softened, about 4–5 minutes. Add the remaining 1/2 tbsp (7.5 ml) Colombo powder and stir until aromatic, about 1 minute.
4. Add the sliced red bell pepper, diced potatoes, and eggplant; cook 3–4 minutes to combine flavors. Return the browned chicken to the pot.
5. Pour in the chicken stock and coconut milk, add the scotch bonnet pepper (whole for milder heat), thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat to low, cover partially, and cook until the chicken is tender and potatoes are cooked through, about 35–45 minutes.
6. Remove the scotch bonnet and thyme sprigs and bay leaf. Adjust seasoning with salt and pepper to taste, and stir in the chopped parsley or cilantro. Serve hot with steamed rice or boiled breadfruit.