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Meat, Africa and overseas

Chicken colombo with rice

Chicken colombo is a Caribbean one-pot dish of chicken thighs, potatoes and eggplant, seasoned with colombo powder and served with rice. It feeds 4 people, takes 1 hour 5 minutes, rates as easy, and costs €2.90 per serving. The key to getting it right is marinating the chicken first and adding the eggplant later so it stays tender instead of falling apart.

Tonight we're heading to the Caribbean with a chicken colombo, flavored with colombo powder, served with rice, potatoes and eggplant.

Chicken colombo with rice
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.90
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

Chicken colombo has that warm, slightly peppery aroma that comes from colombo powder, toasted briefly then simmered with onions and thyme until everything softens together. The sauce coats tender chicken thighs, soft potatoes and eggplant that holds its shape thanks to a shorter cooking time. A squeeze of lime at the end wakes up the dish without burying the spices.

It's an easy dinner for a weeknight or a slow Sunday, since the Dutch oven does most of the work while you get on with other things. Kids tend to like it because colombo powder is fragrant without being spicy hot, and adults get a simple taste of Caribbean home cooking made with everyday vegetables.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Colombo powderoften in the pantry 2 tbsp
  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 500 g
  • Eggplants 2
  • Onions 2
  • Garlic 3 cloves
  • Thyme 3 sprigs
  • Lime 1

The step by step recipe

  1. Mix the chicken with half the colombo powder, the pressed garlic, the lime juice and the salt, then let it marinate. 20 min

    If you don't have colombo powder, mix mild curry powder, ground coriander, cumin and a touch of mustard powder.

  2. Brown the chicken in the oil in a Dutch oven, then set it aside. 8 min

    Keep the marinade to add back into the sauce later.

  3. Cook the sliced onions with the rest of the colombo powder, add back the chicken with its marinade and the thyme, and pour in water to reach halfway up the chicken.

    Add a little hot water, never cold, so the cooking doesn't stop.

  4. Let it simmer covered, then add the potatoes and eggplants cut into large cubes. 40 min

    Adding the eggplant last keeps it tender without turning it to mush.

  5. Cook the rice in salted water and serve the colombo with a little lime juice. 11 min

    A splash of lime juice at the last moment brings freshness.

Our tips to get it right

  • Pick chicken thighs with the skin on, it renders some fat that enriches the sauce as it simmers.
  • Cut the eggplant into even cubes about an inch and a quarter so every piece cooks at the same rate without breaking down.
  • Taste the sauce before serving and adjust with salt or lime juice, since colombo powder blends vary a lot between brands.

The variations

  • Swap the chicken thighs for boneless thighs for a slightly faster cook and meat that falls apart easily.
  • For a vegetarian version, replace the chicken with cooked chickpeas and cut the simmering time in half.
  • For picky kids, serve the colombo over plain white rice and set the spicier bits of sauce aside when plating.

What to serve it with

  • Plain white rice
  • Pan fried plantains
  • Tart fresh fruit juice

Storage

Chicken colombo keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months without the rice. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I make chicken colombo ahead of time?

Yes, it's actually better the next day once the spices have had time to soak into the chicken. Keep the sauce in the fridge and reheat gently, serving it with freshly cooked rice.

What can I use instead of colombo powder?

Mix mild curry powder, ground coriander, cumin and a touch of mustard powder, as suggested in the marinade step. It gets you close to the original flavor.

Why add the eggplant only near the end of cooking?

Eggplant cooks much faster than potatoes and turns mushy if it simmers too long. Adding it later keeps it tender while it still holds its shape.

Does chicken colombo freeze well?

Yes, the chicken and sauce freeze well for up to 2 months. It's best to freeze without the rice and the eggplant, which lose some texture, and cook those fresh when you're ready to serve.

How long does it take to make a chicken colombo with rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken colombo with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken colombo with rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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