Colombo de pollo antillano

Ingredients

• 1.2 kgchicken pieces (legs and thighs)
• 4 tablespoonsColombo spice powder
• 3 clovesgarlic, crushed
• juice of 2limes
• to tastesalt and black pepper
• 3 tablespoonsoil
• 2 largeonions, thinly sliced
• 1green pepper, diced
• 3ripe tomatoes, or 200 g tomato pulp
• 400 mlcoconut milk
• 300 mlchicken stock
• 2 mediumpotatoes
• 1Antillean aubergine
• 1chayote, or courgette
• 2 sprigsthyme
• 2 leavesWest Indian bay leaves (bois d’Inde)
• 2mild seasoning peppers

Instructions

1. 1

   Marinate chicken

   In a large bowl, mix the chicken with 2 tablespoons of Colombo powder, the crushed garlic, lime juice, salt and pepper. Cover and marinate for at least 30 minutes; ideally, leave it for 2 hours or overnight in the fridge.

2. 2

   Brown chicken

   Heat the oil in a large casserole. Brown the marinated chicken pieces on all sides for 5–7 minutes, then lift them out and set aside. Keep the marinade.

3. 3

   Build the sauce

   In the same casserole, cook the onions until translucent. Add the green pepper and cook for 3 minutes, then add the tomatoes and sprinkle in the remaining 2 tablespoons of Colombo powder. Let the spices toast for 1 minute.

4. 4

   Simmer the chicken

   Return the chicken and its marinade to the casserole. Pour in the coconut milk and stock, then add the thyme, West Indian bay leaves and whole seasoning peppers. Bring to the boil, cover and simmer gently for 30 minutes.

5. 5

   Add vegetables

   Peel the potatoes, aubergine and chayote, then cut them into 3 cm cubes. Add them to the casserole and cook for a further 15–20 minutes, until tender.

6. 6

   Rest and serve

   Remove the seasoning peppers, thyme and West Indian bay leaves. Leave the stew to rest off the heat for 5 minutes, adjust the seasoning and serve piping hot with Creole white rice.

What is Antillean chicken Colombo?

Colombo is a spiced curry-style stew associated with the Creole cooking of Martinique and Guadeloupe. Its name and flavour reflect the Caribbean’s layered culinary heritage, with Colombo spice blend at the centre.

This version combines marinated chicken with coconut milk, potatoes and island vegetables. Browning the chicken first and simmering it with the marinade builds a rich, aromatic sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 38g protein, 28g carbs, 22g fat.

The chicken supplies most of the protein, while potatoes and rice provide much of the meal’s carbohydrate. Coconut milk and oil contribute much of the fat; serve with a moderate portion of rice and plenty of the chicken and vegetables to balance the plate.

The marinade and spice blend

Colombo powder: Two tablespoons go into the marinade, seasoning the chicken before it reaches the pot. The remaining powder is toasted briefly with the vegetables to deepen its aroma.

Lime and garlic: Lime juice adds a bright, tangy note while garlic brings savoury depth. Allow at least 30 minutes for the marinade to work, or chill it longer if convenient.

Building the sauce

Aromatics: Cooking the onions until translucent gives the sauce a mellow base; the green pepper and tomatoes follow in the same pot. Toast the Colombo powder for just 1 minute so it releases its fragrance without scorching.

Coconut and stock: Coconut milk softens the spices, while chicken stock helps form the simmering liquid. Return the chicken with its marinade so those seasoned juices become part of the sauce.

Getting the vegetables tender

Even pieces: Cut the potatoes, aubergine and chayote into roughly 3 cm cubes so they cook at a similar pace. Add them after the chicken has simmered for 30 minutes.

Doneness: Cook for 15–20 minutes more, checking that the potatoes and other vegetables are tender when pierced. If they need more time, continue gently simmering until they are ready.

Timing and resting

Marinating takes at least 30 minutes, with 2 hours or an overnight chill offered as the ideal options. The stovetop cooking then includes 30 minutes of covered simmering and another 15–20 minutes after adding the vegetables.

Rest the finished stew off the heat for 5 minutes before serving. Remove the whole seasoning peppers, thyme and bay leaves, then taste and adjust the seasoning.

What to serve with Colombo

Creole white rice is the suggested accompaniment, ready to soak up the coconut and spice sauce. Spoon the chicken and vegetables over or alongside it.

For a balanced plate, serve a moderate amount of rice with a generous share of chicken and vegetables. Keep some sauce on the plate for flavour without letting it overwhelm the other components.

Recipe notes & tips

• Marinate the chicken in the fridge if leaving it for 2 hours or overnight.
• Brown the chicken in batches if needed so the pieces colour rather than crowd the casserole.
• Keep the seasoning peppers whole so they can be removed before serving.
• Cut the vegetables into similar-sized 3 cm cubes for more even cooking.
• Stir gently after adding the vegetables to help keep the cubes intact.

Variations

• Use courgette: Swap it for the chayote as the ingredient list allows.
• Choose tomato pulp: Use 200 g in place of the three ripe tomatoes.
• Adjust the spice: Add less Colombo powder if you prefer a milder spice flavour.
• Serve with rice: Follow the suggested pairing of Creole white rice to catch the sauce.

Common mistakes to avoid

• Skipping the marinade: Give the chicken at least 30 minutes with the Colombo powder, garlic and lime.
• Discarding the marinade: Return it to the casserole with the chicken so it becomes part of the sauce.
• Scorching the spices: Toast the remaining Colombo powder for only 1 minute.
• Adding vegetables too early: Wait until the chicken has simmered for 30 minutes before adding them.
• Serving immediately: Rest the finished stew off the heat for 5 minutes, then remove the whole aromatics.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions