Reporting Fran Lane
Exceptional eats in The Nite Lite Kitchen this week! Check out this out-of-this-world chicken recipe from Haiti.
I love this flavorful dish from Haiti. It reminds me of Cuban cuisine. I got this recipe from Saveur magazine. It’s a recipe from Madame Ti Roche, owner of the Ideal Bar Restaurant in Haiti, and it’s a keeper. The next time I make it, I’m going to throw in some green olives and possibly some lime juice to give it a different twist. Did I already say it was very flavorful? Enjoy. Tom~
1 3-4 lb. chicken, cut in pieces / 1 tsp. kosher salt, plus more to taste / 3 cloves garlic / 2 scallions, roughly chopped / 2 sprigs parsley / 1 sprig thyme, stemmed / 1 Scotch bonnet chile, split / 1 green bell pepper, stemmed, seeded, and thinly sliced / 2 tbsp. canola oil / 1 large yellow onion, halved and thinly sliced / 1/2 red bell pepper, stemmed, seeded, and thinly sliced / Freshly ground black pepper, to taste / 2 tbsp. tomato paste
Place chicken in a shallow baking dish. Puree salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1/2 cup water in a food processor and pour over chicken. Chill for 4 hours.
Heat oil in a 6-qt. Dutch oven over medium-high heat. Scrape marinade from chicken; reserve marinade. Add chicken to pot and cook, turning once, until browned, about 10 minutes. Transfer chicken to a plate and set aside. Add remaining green bell peppers, onions, and red bell peppers to pot, season with salt and pepper, and cook, stirring, until soft, 8-10 minutes. Add tomato paste and cook, stirring, for one minute. Return chicken to pot, along with reserved marinade and 1 cup water. Bring to a boil, reduce heat to medium-low, and cover pot slightly; cook, stirring occasionally, until chicken is tender, 25-30 minutes. Remove from heat and season with salt and pepper.