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Chicken Colombo - Flavors of the French Caribbean

Chicken Colombo

A Blend of Caribbean Flavors from the French West Indies pairs well with 2014 Château de Nages Vieilles Vignes,Costiéres de Names, Rhône White
Course Main Course
Cuisine Caribbean French
Keyword Chicken Colombo
Servings 4
Author Adapted from "Provence to Pondicherry: Recipes from France and Faraway" by Tessa Kiros


  • 4 boneless skinless chicken breasts
  • Juice of 1 1/2 limes about 2 oz.
  • 3 garlic cloves peeled
  • pinch of crushed dried red chili peppers
  • 1 1/2 medium onions peeled
  • a few sprigs of thyme leaves stripped
  • 3 tablespoons chopped parsley
  • 4 tablespoons extra virgin olive oil
  • 8 tablespoons colombo spice blend, divided see recipe below
  • 1-1/2 cups water
  • 1- 14 oz. can of coconut milk
  • 3-4 medium zucchini
  • salt and white pepper


  1. Put the chicken breasts in a large glass dish just large enough to hold the chicken in a single layer. Sprinkle with half of the lime juice. Mince one garlic clove and sprinkle over chicken. Slice half of an onion into thin slivers and distribute evenly over chicken. Add thyme leaves, 2 tablespoons of parsley, a pinch of crush dried chili pepper, and drizzle with one tablespoons of extra virgin olive oil. Season with salt and pepper. Turn the chicken breasts to coat them and refrigerate for 2 hours.
  2. Cut the whole onion into thin wedges. In a large sauté pan, that will hold the chicken breasts in a single layer, heat 3 tablespoons of extra virgin olive oil. Add the onion wedges and sauté for about 5- 8 minutes over medium heat. Add 5 tablespoons of colombo spice blend and two minced garlic cloves and sauté for another 1-2 minutes.

  3. Add the chicken breasts in a single layer and the marinade from the chicken. Stir 3 tablespoons of colombo spice blend into 1-1/2 cups of water and pour into sauté pan with chicken. Add the 14 oz. can of coconut milk and stir to mix. Bring to a boil and then lower heat and simmer covered for about 15 minutes.
  4. Cut the zucchini into 1-1/2 inch pieces, add to the sauté pan. Make sure they are immersed in the liquid. Simmer covered for another 30 minutes or until chicken is cooked through.
  5. Serve with rice and garnish with parsley and remaining lime juice.