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Kali de poulet (kali): recipe illustration
Everyday meals

Kali de poulet (kali)

A chicken stew simmered in a spicy, lemony broth that thickens as it cooks. Kali is a typical dish of Amerindian and Creole cooking in French Guiana, traditionally served with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

499 kcal per serving

Protein
47.2 g
Carbohydrates
7.4 g
of which sugars
4.9 g
Fat
30.4 g
of which saturated fat
7.2 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Put the chicken pieces in a bowl with the juice of the limes, half the chopped garlic, salt and pepper. Let marinate for 30 minutes.
  2. Heat the oil in a casserole dish and brown the chicken on all sides over medium-high heat, 8 to 10 minutes. Remove and set aside.
  3. In the same pot, sauté the sliced onion for 5 minutes, then add the remaining garlic, the chopped tomato and the tomato paste.
  4. Return the chicken to the pot, pour in the water, and add the bay leaves, thyme, paprika and the whole pepper. Bring to a boil.
  5. Cover and simmer gently for 35 to 40 minutes, until the meat pulls away from the bone and the sauce is smooth.
  6. Remove the pepper and bay leaves, adjust the seasoning and sprinkle with parsley. Serve hot with white rice.

Variations and tips

Family version. Add potatoes cut into cubes 20 minutes before the end of cooking for a more filling dish.

With what's available here. Lime can easily be replaced with a lemon and a little zest, very close in flavor.

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Original Ecomely recipe.