Chicken Colombo – A Flavor-Packed Caribbean Stew You’ll Love
If you’ve been craving a hearty, flavorful stew that brings the heat and the comfort, let me introduce you to a Caribbean favorite that deserves a permanent spot in your recipe rotation—Chicken Colombo. This dish is made with love, packed with veggies, layered with rich spices, and spiced with a splash of Noubess Hot and Spicy Sauce. Trust me, your taste buds are going to thank you.
Whether you’re new to Caribbean cooking or just looking to level up your chicken stew game, this recipe is a must-try. Let’s dig into what makes this dish special.
What is Chicken Colombo?
Imagine if curry chicken took a tropical vacation and returned with a few bold tricks—that’s Chicken Colombo. It’s a Caribbean dish with French West Indian roots, especially popular in Martinique and Guadeloupe.
The magic? It’s all in the Colombo Powder, also known as Poudre de Colombo or West Indian curry powder. This spice blend is nutty (thanks to toasted rice!), savory, and bursting with flavor. Consider it as curry’s cooler cousin who brings coriander seeds, cumin, mustard, and anise to the party.
Why You’ll Love This Recipe
It’s veggie-packed and nutritious
- The flavor? Unmatched.
- It’s perfect for a cozy weeknight dinner or a laid-back weekend meal
- It’s versatile—serve it with rice, quinoa, or even farro!
I personally LOVE stews with chicken and veggies—they’re like a warm hug in a bowl. You can taste the layers of seasoning, the earthy veggies, and the citrusy brightness from lemon and Sorrento Lemon-Infused Olive Oil.
The Secret Weapons: Homemade Green Seasoning & Noubess Hot Sauce
This recipe gets a serious flavor boost from homemade green seasoning (a mix of fresh herbs, garlic, and scallions—blend it up, and you’re golden) or Haitian Epis and a few dashes of Noubess Hot and Spicy Original Sauce. The hot sauce adds the perfect hint of heat and depth without overpowering the dish.
And if you want to finish it with a fancy touch, a drizzle of Lemon-Infused Olive Oil brings brightness and elegance to the dish. Yes, elegance in a stew. You heard me.
Let’s Talk Ingredients – What You’ll Need for Chicken Colombo
Here’s the flavorful lineup that brings this Chicken Colombo recipe to life. Don’t be intimidated—these ingredients work together like a dream team.
- Chicken Pieces: You’ll want eight (8) chicken legs or a mix of drumsticks and thighs. Bone-in, skin-on, or skinless—it’s your call! Just make sure it’s fresh. You can even use a whole chicken, cut into pieces, if you’re feeding a crowd.
- Lemon Juice: This adds brightness and helps tenderize the chicken. Plus, it balances the rich spices with a little zing.
- Salt & Freshly Ground Black Pepper: The foundation of every good dish. Season to taste!
- Butter & Olive Oil: Butter adds depth and richness, while olive oil (especially a good lemon-infused olive oil, if you’ve got one!) helps brown the chicken and veggies to perfection.
- Fresh Thyme & Parsley: These fresh herbs are your flavor builders. Thyme adds earthiness, and parsley brings in freshness.
- Onions & Garlic: Sliced onions and mashed garlic are your stew’s aromatic base. Don’t skimp—they lay down serious flavor.
- Bell Peppers (Red + Green): Sweet and vibrant, these bring crunch, color, and a pop of natural sweetness that balances the spices.
- Zucchini & Eggplant: They soak up all that delicious sauce and give the stew body. Eggplant adds a creamy texture when cooked down, and zucchini keeps things light and fresh.
- Potato: One large potato, cubed. It’s hearty, filling, and absorbs flavor like a sponge. Add it toward the end so it stays perfectly tender, not mushy.
- Colombo Powder (West Indian Curry): The star of the show! Colombo Powder is a warm, nutty, aromatic spice blend with roasted rice, coriander, cumin, mustard seeds, and more. It’s what gives this dish its signature Caribbean flavor.
- Quatre Épices (Four Spices): A French spice mix typically made with nutmeg, cloves, ginger, pepper, and sometimes allspice or cinnamon. Just ½ teaspoon takes the flavor up a notch.
- Chicken Bouillon Powder (Low Sodium): This is your umami bomb. Adds savory depth without making the dish overly salty. Low-sodium keeps things balanced.
- Noubess Hot & Spicy Original Sauce: Brings the perfect kick of heat. It’s tangy, spicy, and layered with flavor—not just heat for heat’s sake.
- Water: For simmering everything down into a rich, velvety sauce. Don’t overdo it—you want a stew, not a soup.
- Lemon-infused extra Virgin Olive Oil (Optional but divine): Just a drizzle at the end makes the dish sing. It adds a zesty finish and a subtle citrus aroma that’s irresistible.
Serving Suggestions
This dish loves a cozy sidekick. Try it with:
- Steamed white or brown rice
- Quinoa for a protein boost
- Bulgur wheat or farro for a fun twist
- Plantains? Always a good idea
Tips for Success
- Measure and prep everything before you start cooking—makes life easier.
- Let your chicken marinate as long as possible.
- Don’t skip the browning step—it builds flavor!
- Use fresh vegetables (no frozen shortcuts here).
- Add potatoes at the end so they don’t get soggy.
Final Thoughts
Chicken Colombo is one of those dishes that just feels like home. It’s comforting, satisfying, and bursting with flavor. It’s also a great way to sneak in more veggies without anyone complaining.
And if you’ve got a bottle of Noubess Hot and Spicy Sauce in your pantry, you’re halfway to making this dish unforgettable.
Ready to bring a little Caribbean sunshine to your dinner table? Make this chicken colombo and let me know how it turns out!
Chicken Colombo Recipe
Ingredients
- 8 chicken legs or combo of drumsticks and thighs
- 3 tbsp homemade green seasoning
- Juice of 1 lemon
- Salt & freshly ground black pepper
- 1 tbsp butter + 3 tbsp olive oil
- 2 sprigs each of thyme and parsley
- 1 large onion sliced
- 2 garlic cloves 1 for cooking, 1 added at the end
- 1 red bell pepper + 1 green bell pepper sliced
- 1 zucchini sliced
- 1 medium eggplant cubed
- 1 large potato cubed
- 2 tbsp Colombo Powder
- ½ tsp Quatre Épices blend of nutmeg, clove, pepper, allspice, ginger
- 2 tbsp chicken bouillon powder low sodium if possible
- 1 tsp Noubess Hot & Spicy Original Sauce or more if you love heat
- 1 –1½ cups water
- Sorrento Lemon Infused Olive Oil optional for drizzling
Instructions
- Marinate the Chicken: Clean and pat dry your chicken pieces. Massage them lovingly with your homemade green seasoning and refrigerate for at least 2–3 hours. Overnight? Even better.
- Brown the Chicken: Take your chicken out, let it come to room temp, and sear it in a heavy-bottomed saucepan with olive oil. Let it get a little golden on all sides—just a quick browning session.
- Add Flavor Layers: Add your butter, onions, bell peppers, bay leaves, and a clove of mashed garlic. Stir it up and let those flavors mingle.
- Add the Veggies: Time to add the zucchini and eggplant. Stir to coat everything nicely.
- Spice It Up: Sprinkle in that beautiful Colombo Powder, your Quatre Épices, chicken bouillon powder, and a generous squirt of Noubess Hot Sauce. Stir everything together like the boss chef you are.
- Simmer: Add water, bring it all to a gentle simmer, and let the magic happen for 40 minutes.
- Add the Potatoes: Toss in the potato cubes for the last 20 minutes of cooking. This keeps them from turning into mush—we want tender, not mashed!
- Finish with a Bang: Before serving, add the remaining garlic and a splash of lemon juice or a drizzle of Sorrento Lemon Infused Olive Oil. Taste and adjust seasoning if needed.
Notes
- This dish loves a cozy sidekick.
- Try it with steamed white or brown rice, quinoa for a protein boost, and bulgur wheat or farro for a fun twist.
- Plantains? Always a good idea
- Measure and prep everything before cooking—it makes life easier.
- Let your chicken marinate as long as possible.
- Don’t skip the browning step—it builds flavor! Use fresh vegetables (no frozen shortcuts here).
- Add potatoes at the end so they don’t get soggy.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on May 16, 2020. Revised and updated.
