Haitian Stewed Chicken

Uncategorized | October 1, 2015 | By

Haitian Stewed Chicken
This chicken has so much flavor that it will quickly become a family favorite. Dial the spiciness up or down depending on your palate
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Ingredients
  1. 6-8 pieces of chicken, prewashed with sour orange or lemon.
  2. 3 scallions, chopped,
  3. 4 garlic cloves, chopped
  4. 1 green bell pepper, sliced
  5. 2-3 parsley sprigs, stem removed
  6. 3 sprigs of thyme, stemmed (or ½ tsp if using dried)
  7. juice of 1 lime
  8. 1 scotch bonnet pepper, cut in ½ (refer to post to check level of heat preferred)
  9. 1tsp salt
  10. ½ cup of water
  11. 1 red bell pepper,
  12. 1 red pepper, sliced
  13. ½ an onion, finely sliced
  14. 1 yellow bell pepper, sliced
  15. 2 tbsp. tomato paste
  16. 2tbsp olive oil
  17. 1 cup of water
Instructions
  1. 1. Puree the scallion, garlic, green pepper, parsley, thyme, salt, lime, scotch bonnet with ½ a cup of water in either a blender or food processor.
  2. 2. Pour the mixture onto the chicken and marinate overnight (or at least 4 hours).
  3. 3. Heat oil in a caste iron pot
  4. 4. Remove chicken from marinade, and preserve the marinade.
  5. 5. Lay chicken in one layer and allow to brown on each side. With oil still hot, add tomato paste. Allow it to begin to bubble, then add half cup water. Stir chicken, and make sure to coat with the browned tomato sauce.
  6. 6. Add the green marinade and 1 cup of water to browned chicken. Bring to the boil and reduce heat allowing the meat to braise for 20-25 minutes until tender.
  7. 7. Half way through cooking time season with additional salt, black pepper and gently stir. Also add the sliced red and yellow peppers. (Feel free to add more scotch bonnet if you want to dial up the heat.)
Notes
  1. This is great served with rice, and a small salad.
Together Three Chef http://togetherthreechef.com/
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