This delicious Chicken Colombo dish is made with love and deserves to be in your recipes collection. This traditional Caribbean Chicken recipe is kicked up a notch with a mixture of homemade green seasoning, and Noubess hot and spicy sauce.
An easy Chicken Colombo recipe
I love meat/chicken vegetable stews! Mixing the right vegetables to make a delicious stew is kind of my specialty. I can mentally taste each vegetable and know how to mix and match the ingredients for the best appetizing taste. You might say that I love vegetables – you’re right!
This easy Chicken Colombo recipe is the perfect combination of love, vegetables, and protein. I enjoy seeing the happy faces at the dinner table. When you only hear sounds of enjoyment, you know you have won the hearts of your family members. The only thing to do is to continuously feed them healthy meals and they will always be happy.
What is Columbo Powder Spice?
Chicken Columbo is rich, aromatic and one of the easiest chicken stews you will ever make. Originated from the Caribbean, it got its name from the spice mixture used to season the chicken, called Colombo Powder Spice.
Colombo Powder Spice is similar to curry powder. The mixture has a nutty flavor because of its roasted uncooked rice content. Columbo Powder, Poudre de Colombo, or West Indian curry powder is mostly consumed in the French West Indies. This spice is mostly used in stews and soups.
Colombo Spice is created with ingredients such as coriander seeds, mustard seeds, cumin seeds, and aniseeds. All can be found at your local market.
What is Chicken Colombo?
Chichen Colombo is a Caribbean specialty. Super easy and flavorful, it is somewhat similar to Curry Chicken, a curry-based sauce with chicken and sometimes potatoes.
In the Caribbean, there are many version. They are all good because of the Colombo Spice which is a mixture of aromatic spices.
There is a lot of seasoning in the recipe. All are flavorful and very aromatic including Noubess Hot and Spicy Original Sauce.
Please don’t get scared by the picture below. After you make this dish, you will know why it’s worth making it.
You will need the following:
- chicken legs or (a combination of legs and thighs or a whole chicken cut into pieces if you prefer)
- salt and black pepper
- olive oil
- Colombo Spice Powder (West Indian Curry)
- bell peppers (red and green)
- Noubess Poultry Seasoning
- bay leaves
- 4-Spices (store-bought – a mixture of ginger, nutmeg, cloves, allspice, pepper, and thyme)
- Noubess Hot and Spicy Original Sauce
- Noubess Sorrento Lemon Infused Extra Virgin Olive Oil
How to make Chicken Columbo
Step 1: get all your ingredients ready.
Step 2: Clean the chicken pieces. Season and marinate for a couple of hours.
Step 3: Season the chicken pieces and set aside.
Step 4: Sear the chicken in a heavy-based saucepan over high heat – cook for 2 – 3 minutes.
Step 5: Add chopped herbs, and vegetables and stir well.
Step 6: Add seasoning and spices and cook over medium heat until chicken is fully cooked.
Step 7: Remove chicken pieces. Continue boiling sauce if you need to reduce the liquid if necessary. Season to taste.
Step 8: Before serving add crushed garlic, lemon juice or Noubess Sorrento Lemon Infused Extra Virgin Olive Oil.
Step 9: Serve with white rice, brown rice, quinoa, millet, bulgar wheat or Farro.
Tips and advice
- Prepare and measure all your ingredients in advance – best practice for cooking and baking
- Marinate chicken pieces for a couple of hours or overnight for more flavor.
- Let the meat come to room temperature before cooking.
- Do not use frozen vegetables
- Add the potato pieces last to avoid overcooking.
- If you buy Columbo paste, dilute it with water first.
Serve with white rice, brown rice, quinoa, millet, bulgar wheat or Farro.
- 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
- 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.