Colombo de poulet aux christophines

This classic French-Caribbean dish is made with chicken, christophines (also known as chayotes or mirlitons), and a flavorful blend of spices. The resulting stew is hearty and comforting, perfect for a cozy evening meal.

  • 1/2 tablespoon vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons tomato paste
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2 Christophines (chayote squash), peeled and cubed
  • 3 cups chicken broth
  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup canned coconut milk

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes. Stir in the tomato paste, curry powder, cumin, cayenne pepper, and cinnamon. Cook for 1 minute more. Add the Christophines (chayote squash), chicken broth, and chicken. Bring to a boil, then reduce heat to low and simmer until the chicken is cooked through and the Christophines are tender, about 15 minutes.

Stir in the coconut milk and simmer for 5 minutes more. Serve hot sprinkled with fresh cilantro leaves.

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