Haitian Poulet Creole is a marvelous dish, very Haitian. The special marinade with Caribbean spices and seasonings are what make it such a stand-out dish.
Haitian Poulet Creole Recipe-
- 8 chicken thighs
- 1 tsp. salt
- 1 tbsp. Jerk seasoning
- 3 cloves garlic, chopped
- 3 scallions, chopped
- 2 parsley sprigs, stems removed
- 5 dry thyme stems, stems removed
- 1 Scotch Bonnet chili pepper, cut in half
- Juice of one lime
- 1/2 cup water
- 2 tbsp. scallion infused olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, cored, seeded, and sliced lengthwise
- 1 green bell pepper, cored, seeded, and sliced lengthwise
- 1 green bell pepper, cored, seeded, and rough chopped
- 2 tbsp. tomato paste
- 1 cup water.
- Some Pikliz, for condiment
- In an electric blender or food processor, make a paste of the garlic, scallions, salt, garlic, parsley, Scotch Bonnet pepper, thyme, lime juice, Jerk seasoning, green bell (rough chopped) pepper and water.
- Place the chicken thighs in a large zip-lock bag and then pour the marinade mixture into the bag. Turn and flop the bag around, squishing the mixture all through the chicken to coat well.
- Allow the chicken to marinate for at least 4 hours – overnight is even better.
- When you are ready to cook, heat the olive oil over medium-high flame in a large skillet and sauté the chicken until nicely browned all over. Remove the chicken and set aside.
- Sauté the onion and the sliced green and red bell peppers in the same skillet until softened.
- Now add in the water, tomato paste, and return the chicken thighs to the skillet.
- Stir everything together well, and bring to a vigorous boil; then reduce the heat to just a lively simmer and cook for a half an hour.
- Serve your Haitian Poulet Creole right away while still nice and hot. A great (and Haitian traditional) condiment is Pikliz (Haitian hot and spicy pickled vegetables).
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