Martinican Chicken Colombo
A Martinican stew of chicken marinated with Colombo spices, chayote and vegetables. Serves 8, with about 35 minutes of preparation, 50 minutes of cooking and 8 hours 20 minutes of resting, including the marinade.
The chicken is chilled in a marinade of lemon, garlic and spices, then browned and simmered with Colombo, chayote, cucumber and other vegetables. Hands-on preparation times are estimates. Serve the stew hot, with white rice if you like.
Method
- 01
Marinate the chicken
Place the chicken in a container with the lemon juice, half the garlic, salt, black pepper, cloves, thyme, bay leaf and cinnamon. Mix, cover and marinate in the refrigerator for 8 hours.
480 min - 02
Brown the chicken and vegetables
Heat the olive oil in a large pot. Remove the chicken from the marinade and brown it; set it aside. Add the brown sugar and let it melt until it begins to caramelize. Add the onion, red and green peppers, and the remaining garlic, stirring until they begin to soften.
10 min - 03
Add the spices and chayote
Return the chicken to the pot with the marinade juices. Add the Colombo spice blend, cumin, turmeric and ginger, and stir. Pour in the rum and let the flames subside. Add the chayote and enough water to cover the chicken. Bring to a boil, cover and simmer over low heat for 20 minutes.
20 min - 04
Add the remaining vegetables
Add the cucumber, carrots, bouquet garni and whole, unpierced chili. Cover and continue simmering over low heat for about 20 minutes, until the chicken and vegetables are tender.
20 min - 05
Rest and finish
Remove the pot from the heat and let the stew rest for 20 minutes. Remove the bouquet garni and chili. Finish with the chopped green onion and a few sprigs of parsley, and serve hot.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.