Colombo de Poulet

Background and History

Colombo de Poulet is a flavorful chicken dish hailing from the French Caribbean, particularly the islands of Martinique and Guadeloupe. This aromatic stew is known for its unique blend of spices, often compared to a Caribbean version of curry due to its rich and exotic flavors. The name "Colombo" is believed to have been influenced by the Sri Lankan capital Colombo, likely brought over by Tamil workers from South Asia. Over time, the dish has evolved, melding local Caribbean ingredients with traditional South Asian spices.

The dish is a staple in Creole cuisine and is traditionally served during family gatherings and festive occasions. The unique combination of spices, fresh herbs, and vegetables reflects the fusion of different cultures that have shaped Caribbean culinary traditions.

Ingredients

• Chicken (1.5 kg, cut into serving pieces)
• Colombo powder (3 tablespoons)
• Onion (1 large, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Thyme (2 sprigs)
• Scallions (3, chopped)
• Green bell pepper (1, chopped)
• Potatoes (2 medium, peeled and cubed)
• Carrot (1 large, sliced)
• Zucchini (1, cubed)
• Eggplant (1, cubed)
• Lime juice (from 1 lime)
• Coconut milk (1 cup)
• Vegetable oil (3 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Water (2 cups)

Preparation

Marinating the Chicken

Begin by placing the chicken pieces in a large bowl. Add the lime juice, garlic, ginger, scallions, thyme sprigs, salt, and pepper. Mix well to ensure the chicken is thoroughly coated with the seasonings. Cover and allow to marinate in the refrigerator for at least 2 hours or overnight for best results.

Preparing the Vegetables

While the chicken marinates, prepare the vegetables by cubing the potatoes, slicing the carrot, and cubing the zucchini and eggplant. Set them aside until needed.

Cooking Process

Step 1: Browning the Chicken

Heat the vegetable oil in a large pot over medium heat. Add the marinated chicken pieces, ensuring they are in a single layer. Brown the chicken on all sides, about 5-7 minutes per side, until they develop a nice golden color. Remove the chicken from the pot and set aside.

Step 2: Sautéing the Aromatics

In the same pot, add the chopped onion and green bell pepper. Sauté for about 3-5 minutes until the onion becomes translucent and tender. Stir in the Colombo powder and cook for an additional 2 minutes, allowing the spices to bloom and release their aroma.

Step 3: Simmering the Stew

Return the browned chicken to the pot, adding the prepared potatoes, carrot, zucchini, and eggplant. Pour in the coconut milk and water. Stir to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the stew to simmer gently for 40-50 minutes until the chicken is cooked through, and the vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking. For precise timing, consider using a cooking timer.

Serving Suggestions

Colombo de Poulet is best enjoyed hot, served over a bed of steamed white rice or with a side of crusty bread to soak up the delicious sauce. Garnish with fresh thyme leaves or chopped scallions for added freshness. The stew pairs nicely with a light salad or pickled vegetables to balance the rich flavors. Enjoy this comforting dish with family and friends, savoring the essence of the Caribbean in every bite.