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    Home » Recipes » Paleo Recipes

    Chicken Colombo Vegetables Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Roasted bone-in chicken thighs may be served up Greek-style with black olives and cherry tomatoes or in a hot and spicy version with fresh ginger and chili flakes, or plain and simple with salt and black pepper. One thing is for certain, this Paleo Chicken Colombo is like none you have ever tasted!

    So, if you are in the market for some new flavors, do yourself a grand favor and be sure to grab all the spice ingredients on the list: ground coriander, mustard, cumin, aniseed, and ground ginger.

    Then get to work on creating a dish that is novel to you!

    Chicken Colombo vegetables in a black pan

    There are several ways to make chicken Colombo, a dish which was popularized long ago in the French West Indies. Once you know the basics, you can then make it with any meat - fish and poultry included.

    The secret is truly in the spicing, so be sure to put together a nicely proportioned Colombo spice mix. You can even make it in a larger batch and set it aside for later, inspired use.

    In the meantime spread it on generously, adding it to the vegetables and chicken thighs in the pot and simmer for 45 minutes.

    In the end, you will be rewarded with a one-pot meal that is full of intense flavor, your favorite veggies and plenty of chicken to go around. Note: if you don't have aniseed on hand, go ahead and substitute with sweet fennel seeds.

    You may just have some fennel seeds leftover from the time you made that slow cooker fennel and rosemary pork shoulder.

    Paleo Chicken Colombo Recipe

    Serves: 4 Prep: 20 min Cook: 55 min

    Ingredients

    • 8 chicken thighs, skinless with bone-in
    • 3 sweet potatoes, peeled and cubed
    • 1 zucchini, cubed
    • 2 green onions, sliced
    • 3 cloves garlic, minced
    • 1 tbsp. fresh ginger, minced
    • 2 cups full-fat coconut milk
    • 2 tbsp. fresh lime juice
    • ½ tsp. ground coriander
    • ½ tsp. ground mustard
    • ½ tsp. ground cumin
    • ½ tsp. ground aniseed
    • ½ tsp. ground ginger
    • 2 tbsp. coconut oil
    • Sea salt and freshly ground black pepper

    Preparation

    1. In a bowl combine the coriander, mustard, cumin, aniseed, and ginger.
    2. Season the chicken to taste with sea salt and freshly ground black pepper.
    3. Melt some coconut oil in a Dutch oven over medium-high heat, brown the chicken pieces on both sides, about 4 minutes, then set aside.
    4. In the same pot, add the onion and garlic; cook 2 to 3 minutes.
    5. Add all the remaining vegetables and cook another 2 to 3 minutes.
    6. Pour in the coconut milk, lime juice, and the coriander mixture, then give everything a good stir.
    7. Return the chicken to the pot and season everything to taste.
    8. Cover and simmer 40 to 45 minutes, stirring occasionally, or until chicken is fully cooked.

    📖 Recipe

    Chicken Colombo Vegetables Recipe

    There is a first time for everything... tonight it may just be an enticing dish of Paleo Chicken Colombo, all the essential spices included!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 300 kcal

    Ingredients
      

    • 8 pcs chicken thighs skinless with bone-in
    • 3 pcs sweet potatoes peeled and cubed
    • 1 pcs zucchini cubed
    • 2 pcs green onions sliced
    • 3 cloves garlic minced
    • 1 tablespoon fresh ginger minced
    • 2 cups coconut milk full fat
    • 2 tablespoon lime juice fresh
    • ½ teaspoon ground coriander
    • ½ teaspoon ground mustard
    • ½ teaspoon ground cumin
    • ½ teaspoon ground aniseed
    • ½ teaspoon ground ginger
    • 2 tablespoon coconut oil
    • Sea salt and freshly ground black pepper

    Instructions
     

    • In a bowl combine the coriander, mustard, cumin, aniseed, and ginger.
      ½ teaspoon ground mustard, ½ teaspoon ground cumin, ½ teaspoon ground aniseed, ½ teaspoon ground ginger, ½ teaspoon ground coriander
    • Season the chicken to taste with sea salt and freshly ground black pepper.
      8 pcs chicken thighs, Sea salt and freshly ground black pepper
    • Melt some coconut oil in a Dutch oven over medium-high heat, brown the chicken pieces on both sides, about 4 minutes, then set aside.
    • In the same pot, add the onion and garlic; cook 2 to 3 minutes.
      3 cloves garlic, 2 pcs green onions
    • Add all the remaining vegetables and cook another 2 to 3 minutes.
      3 pcs sweet potatoes, 1 pcs zucchini, 1 tablespoon fresh ginger
    • Pour in the coconut milk, lime juice, and the coriander mixture, then give everything a good stir.
      2 cups coconut milk
    • Return the chicken to the pot and season everything to taste.
      2 tablespoon lime juice
    • Cover and simmer 40 to 45 minutes, stirring occasionally, or until chicken is fully cooked.
      2 tablespoon coconut oil

    Nutrition

    Calories: 300kcalCarbohydrates: 5gProtein: 3gFat: 32gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 2mgSodium: 18mgPotassium: 286mgFiber: 0.3gSugar: 0.2gVitamin A: 122IUVitamin C: 4mgCalcium: 28mgIron: 4mg
    Keyword chicken, colombo, main course, recipe, vegetables
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

    105 shares
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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes Tagged With: Complete Meals, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Kid-Friendly Recipes, Paleo Low-Carb Recipes, Paleo Nightshade-Free Recipes

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    5 from 1 vote (1 rating without comment)

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