Printer icon

Chicken Colombo Vegetables Recipe

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

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.
Print Pin
5 from 1 vote

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!
Course Main Course
Cuisine American
Keyword chicken, colombo, main course, recipe, vegetables
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 300kcal
Cost 10

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 tbsp fresh ginger minced
  • 2 cups coconut milk full fat
  • 2 tbsp lime juice fresh
  • 1/2 tsp ground coriander
  • 1/2 tsp ground mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp ground aniseed
  • 1/2 tsp ground ginger
  • 2 tbsp coconut oil
  • Sea salt and freshly ground black pepper

Instructions

  • In a bowl combine the coriander, mustard, cumin, aniseed, and ginger.
    1/2 tsp ground mustard, 1/2 tsp ground cumin, 1/2 tsp ground aniseed, 1/2 tsp ground ginger, 1/2 tsp 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 tbsp 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 tbsp lime juice
  • Cover and simmer 40 to 45 minutes, stirring occasionally, or until chicken is fully cooked.
    2 tbsp coconut oil

Nutrition

Calories: 300kcal | Carbohydrates: 5g | Protein: 3g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 18mg | Potassium: 286mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 122IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 4mg