📝 Step-by-Step Chicken Colombo Preparation

Step 1: Marinate the chicken (30 min to 24h beforehand) ⏰

Marinating is ESSENTIAL for a flavorful colombo!

1. In a large bowl, mix the chicken cut into pieces with 2 tablespoons of colombo powder
2. Add the crushed garlic, the lime juice, salt and pepper
3. Mix well to coat all chicken pieces
4. Cover and let marinate in the refrigerator:
   • Minimum 30 minutes (if you're in a hurry)
   • Ideally 2-3 hours
   • Even better: overnight (24h) for maximum flavor!

💡 Chef's secret: The longer you marinate, the more fragrant and flavorful your colombo will be. Marinating allows the spices to penetrate deep into the meat!

Step 2: Brown the chicken 🔥

1. In a large Dutch oven or heavy-bottomed pot, heat 4 tablespoons of oil over medium-high heat.
2. Brown the marinated chicken pieces for 5-7 minutes on each side until well browned.
3. Do not cook them completely, just sear them to create a nice golden crust.
4. Remove the pieces and set them aside on a plate.

💡 Tip: Don't overcrowd the pot! Brown the chicken in batches if necessary for even browning.

Step 3: Prepare the aromatic base 🧅

1. In the same pot (keep the oil and cooking juices, that's where the flavor is!), add the sliced onions
2. Sauté them over medium heat for 5 minutes until they become translucent.
3. Add the minced garlic and the whole chili (or cut in half if you like it spicier).
4. Sauté for another 2 minutes, stirring.
5. Add the remaining tablespoon of colombo powder and mix well for 1 minute to toast the spices (this releases their aromas!).

Step 4: Add the chicken and tomatoes 🍅

1. Return the browned chicken pieces to the pot.
2. Add the diced tomatoes
3. Mix well to coat the chicken with the sauce.
4. Cook for 5 minutes until the tomatoes begin to soften.

Step 5: Add the liquid and bouquet garni 💧

1. Pour in 50cl of water (or chicken broth for even more flavor).
2. Add the Antillean bouquet garni sachet
3. Season with salt and pepper to taste (be careful, colombo powder already contains salt!).
4. Bring to a boil, then reduce heat to a gentle simmer
5. Cover and simmer for 30 minutes

💡 Tip: Stir occasionally to prevent sticking to the bottom.

Step 6: Add the vegetables 🥔🍆

1. After 30 minutes of cooking, add the potatoes
2. Cook for 10 minutes
3. Then add the eggplant , zucchini and chayote (if using)
4. Mix gently
5. Simmer for another 15-20 minutes until all vegetables are tender and chicken is cooked through

💡 Why add vegetables in two stages? Potatoes take longer to cook than other vegetables. By adding them first, we ensure that all vegetables are cooked to perfection at the same time!

Step 7: Final adjustments 👨🍳

1. Taste the sauce and adjust seasoning if necessary (salt, pepper, colombo)
2. If the sauce is too thin: reduce uncovered for a few minutes
3. If the sauce is too thick: add a little hot water
4. Remove the bouquet garni and whole chili (if you left it whole)
5. Let rest for 5 minutes off the heat before serving

Step 8: Serve the colombo 🍽️

1. Serve hot in deep plates or bowls
2. Serve with Creole white rice (long grain rice cooked in water)
3. You can add red beans as a side dish
4. Garnish with fresh chopped parsley (optional)