Recipe: Chicken Colombo, Creole Rice, Colombo Powder (French West Indies)

CHICKEN COLOMBO

2 tablespoons sunflower oil
1 tablespoon butter
2 pounds chicken
4 tablespoons Colombo Powder (recipe follows)*
2 cups chicken broth
2 cups peeled and chopped onions
1 (14 ounce) can coconut milk
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
2 tablespoons fresh thyme
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon chopped Scotch Bonnet pepper
1 tablespoon salt
1 tablespoon ground black pepper
1 cup peeled and chopped bananas
1/2 cup shelled pistachios (optional)
Creole Rice (for serving, recipe follows)

In a large saucepan, heat the oil and butter. Stir in the chicken and colombo powder. Cook over medium heat for 15 minutes until brown.

Add the chicken broth, onions, 1/2 can of coconut milk, garlic, lime juice, thyme, chives, parsley, Scotch Bonnet pepper, salt, and pepper. Simmer over medium heat for 45 minutes. Turn off the heat.

Stir in the remaining coconut milk, the bananas, and pistachios.

Serve hot with Creole Rice.

CREOLE RICE
Makes 6 servings

6 cups water
2 1/2 cups uncooked long-grain white rice
1 teaspoon salt
1 onion, peeled
1 carrot, peeled
1 branch parsley
1 branch thyme

Soak the rice in cold water for 15 minutes and drain.

In a large saucepan, bring 6 cups of water to a boil.

Add the rice and remaining ingredients and simmer over medium heat for 20 minutes.

Remove the onion, carrot, parsley and thyme. Drain the rice in a colander. Rinse under cold running water. Drain again and turn into saucepan. Simmer over low heat for 5 minutes until the rice grains are completely dry.

COLOMBO POWDER
Source: Eating Well magazine, February 1995
Makes 1 /2 cup

2 tablespoons uncooked white rice
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 1/2 teaspoon black mustard seeds
1 1/2 teaspoon black peppercorns
1 1/2 teaspoon fenugreek seeds
1/2 teaspoon cloves
2 tablespoons turmeric

Roast rice in small dry skillet over medium heat, shaking pan frequently, until grains are light golden brown, about 5 minutes. Transfer to a plate to cool.

Add all spices to skillet except turmeric and roast over medium heat, shaking pan, until toasted and fragrant, about 3 minutes. Transfer spices to a plate.

Grind rice and toasted spices in spice mill or blender into a fine powder. Blend in turmeric.

Store in an airtight container away from heat and light. It will keep for several months.

*Colombo powder is French West Indies curry powder - a mixture of cumin, coriander, brown mustard, Malabar black pepper, cloves, fenugreek, and turmeric. Check gourmet shops and ethnic sections of your market.

Makes 6 servings
Source: French Caribbean Cuisine by Stephanie Ovide