Photo: Doaa Elkady • Food Styling: Thu Buser
This traditional Haitian stewed chicken dish owes its fiery kick to a marinade with Scotch bonnet chiles. It’s a favorite among regulars at Ideal Bar Restaurant in Gros-Morne, Haiti.
Featured in “The Light of Morning: The Cuisine of Haiti” in the March 2011 issue by Jocelyn C. Zuckerman.
Makes: 6–8
Time: 1 hour 20 minutes
Ingredients
- One 3–4-lb. chicken, cut into 8 pieces
- 3 garlic cloves
- 2 parsley sprigs
- 2 scallions, coarsely chopped
- 1 Scotch bonnet chile, halved
- 1 thyme sprig, leaves picked
- 1 green bell pepper, thinly sliced, divided
- Kosher salt and freshly ground black pepper
- 2 Tbsp. vegetable oil
- 1 large onion, halved and thinly sliced
- ½ red bell pepper, thinly sliced
- 2 Tbsp. tomato paste
Instructions
- Place the chicken in a shallow baking dish. In a food processor, purée the garlic, parsley, scallions, Scotch bonnet, thyme, half of the green bell pepper, 1 teaspoon of salt, and ½ cup of water. Pour over the chicken, cover, and refrigerate for 4 hours.
- To a large pot over medium-high heat, add the oil. Scrape the marinade from the chicken, reserving the marinade. When the oil is hot and shimmering, add the chicken and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a plate and set aside.
- Add the onion, red bell pepper, and remaining green bell pepper to the pot, season with salt and black pepper, and cook, stirring, until the vegetables are softened, 8–10 minutes. Add the tomato paste and cook, stirring, until brick red, about 2 minutes. Return the chicken to the pot with the reserved marinade and 1 cup of water. Bring to a boil, turn the heat to medium-low, and partially cover the pot. Cook, stirring occasionally, until the chicken is tender, 25–30 minutes. Remove from the heat and season to taste with salt and black pepper.
The post Poulet Creole (Haitian Stewed Chicken) appeared first on Saveur.
