COLOMBO ANTILLAIS RECIPES

Name: Chicken Colombo
Prep time: 2 h 30 min
Cook time: 55 min
Total time: 3 h 25 min
Yield: 4
Cuisine: Caribbean
Ingredients: 3 tablespoons Homemade Green Seasoning ((Mixed Fresh Herbs and Spices)); 8 chicken legs (or 4 drumsticks and 4 thighs or a whole chicken cut into pieces)); 1 lemon; 1 tablespoon butter; 3 tablespoons Olive Oil; Salt and freshly ground pepper; 2 sprigs thyme; 2 sprigs Parsley; 1 large onion (sliced); 2 garlic cloves (mashed and separated); 1 green bell pepper (sliced); 1 red bell pepper (sliced); 2 bay leaves; 1 large zucchini or 2 small zucchini (sliced); 1 eggplant (medium size, cut into cubes (leave the skin on)); 1 large potato (cut into cubes); 2 tablespoons West Indian Colombo Powder; ½ teaspoon Quatre Epices (Four Spices (store-bought)); 2 tablespoons chicken bouillon powder (low sodium preferably); 1 teaspoon Noubess Original Hot and Spicy Sauce (or more if preferred); 1 - 1 ½ cups Water; Noubess Sorrento Lemon Infused Extra Virgin Olive Oil (for drizzling, optional)

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CHICKEN COLOMBO | CARIBBEAN GREEN LIVING

Chicken Colombo | Caribbean Green Living image

This Chicken Colombo recipe is family-friendly and easy enough for a busy weeknight if prepped in advance.

Provided by Gemma

Categories Dinner

Total Time 205 minutes

Prep Time 150 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 22

Ingredients

3 tablespoons Homemade Green Seasoning ((Mixed Fresh Herbs and Spices))
8 chicken legs (or 4 drumsticks and 4 thighs or a whole chicken cut into pieces))
1 lemon
1 tablespoon butter
3 tablespoons Olive Oil
Salt and freshly ground pepper
2 sprigs thyme
2 sprigs Parsley
1 large onion (sliced)
2 garlic cloves (mashed and separated)
1 green bell pepper (sliced)
1 red bell pepper (sliced)
2 bay leaves
1 large zucchini or 2 small zucchini (sliced)
1 eggplant (medium size, cut into cubes (leave the skin on))
1 large potato (cut into cubes)
2 tablespoons West Indian Colombo Powder
½ teaspoon Quatre Epices (Four Spices (store-bought))
2 tablespoons chicken bouillon powder (low sodium preferably)
1 teaspoon Noubess Original Hot and Spicy Sauce (or more if preferred)
1 - 1 ½ cups Water
Noubess Sorrento Lemon Infused Extra Virgin Olive Oil (for drizzling, optional)

Steps:

Clean the chicken and pat dry. It’s okay to leave the skin if you wish. Marinate with the homemade green seasoning. Refrigerate for 2 - 3 hours.
Remove the chicken from the refrigerator and bring to room temperature. Shake the marinade off the chicken.
Heat oil, in a heavy-based saucepan over medium heat, and cook the chicken for 2 - 4 minutes to slightly brown. Season with salt and pepper to taste
Add the butter, onion, bell peppers,1 garlic clove mashed, bay leaves, and stir to mix well.
Add zucchini and eggplant.
Sprinkle the Colombo Powder, Quatre Epices, and Chicken Bouillon Powder over the chicken and vegetables. Add hot and spicy sauce and stir all ingredients well.
Add water then cook over medium heat for 40 minutes.
Add the potatoes 20 minutes before the end of cooking time.
When you are about to serve the dish, add the remaining chopped garlic and the juice of one lemon. Season to taste with salt and pepper or the same seasonings listed above if necessary.
Drizzle a little bit of Lemon oil over the stew before serving if preffered.
Serve with white rice or brown rice.

Nutrition Facts : Calories 737 kcal, CarbohydrateContent 27 g, ProteinContent 48 g, FatContent 49 g, SaturatedFatContent 13 g, CholesterolContent 181 mg, SodiumContent 805 mg, FiberContent 8 g, SugarContent 10 g, ServingSize 1 serving

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