Recipe by Jérémie Jean-Baptiste for La Tablée des Chefs

Chicken Colombo

Serves 10


1 kg chicken breast

10 g quatre épices spice blend

Salt and pepper

800 g basmati rice

500 g carrots, diced

300 g zucchini, diced

500 g bell peppers, diced

200 g onions, diced


200 g onions, minced

1 litre chicken stock

1 kg chopped tomatoes

50 gr Colombo powder

1 bunch green onions

1 bunch parsley

30 g garlic




Chop and season the chicken and cook in a 400°F oven for 15 to 20 minutes.

Cook the rice Creole-style.

Dice the vegetables, then season and toss with oil. Cook in a 400°F oven for 15 to 20 minutes.

For the sauce:

In a large pot, sweat the onions, then add the garlic and tomatoes. Pour in the chicken stock, spices, chopped green onions, and half of the roasted vegetables. Once the sauce is cooked, top with chopped parsley.

On a serving platter, serve the rice, the rest of the roasted vegetables, chicken, and Colombo sauce. Top with chopped parsley.

Enjoy your lunch!

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