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Dombrés Poulet (Chicken Dombres)

Dombrés Poulet (Chicken Dombres) is a traditional Martinique recipe a classic stew of chicken and smoked bacon in an onion and tomato base with wheat flour dumplings. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Chicken Dombres (Dombrés Poulet).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

5

Rating:

Tags : Chicken RecipesFowl RecipesMartinique Recipes

The piment végétarien or vegetarian pepper called for in this recipe is endemic in the Caribbean, it's a very mild but aromatic chilli used for it's flavouring properties. There are two main kinds: The large: elongated, irregular shape measuring between 4 and 7 cm, it is the most common The small: round shape, measuring between 3 and 4 cm, it is rarer and sweeter than the large one It can be found in all colours.

The cive referred to in this recipe is the Welsh onion or bunching onion, Allium fistulosum you can substitute this with young common onion or more mature spring onions.

Ingredients:

8 chicken drumsticks
2 rashers of smoked bacon
400g tin of chopped tomatoes
1 tsp tomato purée
300ml water
1 1/2 onions, chopped
2 cives, chpped
2 garlic cloves, chopped
1 piment végétarien (mild chilli pepper), chopped
2 or 3 bay leaves
Thyme
Salt and freshly-ground black pepper, to taste
Vegetable oil

For the Chicken Marinade:
2 tbsp soy sauce
1/2 lime
1/2 onion
1 cive
Salt and freshly-ground black pepper, to taste

For the Dombré Dumplings:
500g flour
20ml vegetable oil
250ml Water
1/2 tsp Salt

Method:

Combine the marinade ingredients in a bowl. Add the chicken and toss to coat in the marinade. Cover and set aside to marinate in the refrigerator for at least an hour (4 hours is best).

De-salt the smoked bacon by boiling it in water for 10 minutes. Drain and set aside.

Place a cast iron casserole (Dutch oven) over medium heat. Add a little oil and use to fry the cives and onion for 2 minutes, Chop the bacon, add to the pan and cook, stirring constantly to prevent sticking for 2 minutes.

Now add the chicken and fry until browned all over, taking care not to burn it. Add the tomato purée , stirring until slightly darkened before adding the chopped tomatoes and 200ml water. Stir to combine, cover the pot and simmer over medium heat for about 25 minutes, until the chicken is cooked through.

Meanwhile, prepare the dombrés dough: Combine the water and salt in a jug, stirring until the water has dissolved. Sift the flour into a large bowl, form a well in the centre and pour in the salted water and oil. Mix together to form a dough then turn out onto a lightly-floured work surface and knead the dough until it's no longer sticky.

Add a little flour if it's too sticky and a little water if it's too dry. By the end the dough should be smooth and elastic (think bread dough). Taking small portions of the dough, roll into round balls (think big marble size).

Gently add the dombrés to the stew, making sure they don't stick together. Stir very gently to ensure the dombrés are well incorporated into the sauce, taking care not to crush them.

Return to a simmer and cook for about 15 minutes. At this time, return the chicken to the pot then add the crushed garlic and chopped chilli.

The sauce should become very creamy. Add a little more water if necessary (but just a little).

Adjust the seasonings to taste, turn into a warmed bowl and serve.