Entree: Martinique – Northern Culinary Region – Poulet Colombo (Martinican chicken stew seasoned with colombo spice and garden vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp (12 g) Colombo powder (or Caribbean curry powder)
- 1 tsp (5 g) ground turmeric (if not in Colombo mix)
- 1 scotch bonnet pepper or habanero, whole (pierce once) or halved if you prefer more heat
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, approx. 1 lb (450 g)
- 2 medium carrots, sliced on the diagonal, approx. 8 oz (225 g)
- 1 small eggplant (aubergine), cut into 1-inch (2.5 cm) cubes, approx. 8 oz (225 g)
- 1 cup (240 ml) coconut milk or water (use coconut milk for a richer sauce)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large bowl, combine the chicken pieces with 1 tbsp (15 ml) of the oil, 1 tbsp (6 g) of the Colombo powder, half the minced garlic, and 1 tbsp (15 ml) lime juice. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.
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, 4–6 minutes per side. Remove chicken and set aside.
3. In the same pot, add the sliced onion and remaining garlic and sauté until softened, about 4 minutes. Stir in the remaining 1 tbsp (6 g) Colombo powder and turmeric if using, and cook 1 minute to bloom the spices.
4. Add the potatoes, carrots, and eggplant to the pot and stir to coat in the spiced oil. Return the browned chicken to the pot, nestle the scotch bonnet (whole or halved), and add thyme.
5. Pour in the coconut milk and chicken stock, bring to a boil, then reduce to a gentle simmer. Cover and cook until vegetables are tender and chicken is cooked through, about 30–35 minutes.
6. Remove the scotch bonnet (if left whole) and thyme stems. Stir in the remaining lime juice, season with salt and pepper to taste, and sprinkle with chopped parsley or cilantro. Serve hot with steamed rice or pigeon peas.