Haitian Chicken in Sauce
This recipe was found on islandflave.com and this way I was able to obtain the correct amounts of the ingredients and proper cooking times. I have enjoyed making this chicken for a long time now, as it was given to me in Creole and without amounts. It is great the following day, that is if you have any left. Update: 07/18/2009 so as to make some more of the sauce without lessening all the good flavors, this time we made it with 6 cloves of garlic, 3/4 cup crushed tomatoes, 1/4 cup brandy or cognac and added broth as needed - low-sodium, low-fat chicken broth! As far as the peppers go I love Scotch Bonnet Peppers and their flavor is wonderful! As I was going to serve this to our friends - one of the kitchen aides asked me if I wouldn't put sliced olives in the dish and we did and it tasted awesome - on white rice or brown rice, if you choose and with string beans almondine.
This recipe was found on islandflave.com and this way I was able to obtain the correct amounts of the ingredients and proper cooking times. I have enjoyed making this chicken for a long time now, as it was given to me in Creole and without amounts. It is great the following day, that is if you have any left. Update: 07/18/2009 so as to make some more of the sauce without lessening all the good flavors, this time we made it with 6 cloves of garlic, 3/4 cup crushed tomatoes, 1/4 cup brandy or cognac and added broth as needed - low-sodium, low-fat chicken broth! As far as the peppers go I love Scotch Bonnet Peppers and their flavor is wonderful! As I was going to serve this to our friends - one of the kitchen aides asked me if I wouldn't put sliced olives in the dish and we did and it tasted awesome - on white rice or brown rice, if you choose and with string beans almondine.
- Carbohydrate 22.5375375146246 g
- Cholesterol 0 mg
- Fat 1.5286249991268 g
- Fiber 5.67693751981312 g
- Protein 5.0106000035882 g
- Saturated Fat 0.16558570309261 g
- Serving Size 1 1 serving(s) (376g)
- Sodium 2559.9375014244 mg
- Sugar 16.8605999948115 g
- Trans Fat 0.216307890757927 g
- Calories 108 calories
Step-by-step
- Wash chicken well and pat dry.
- Rub each piece with limes/lemons and sprinkle with salt.
- Heat oil in heavy ovenproof pan.
- Preheat oven to 375 degrees F.
- Fry chicken pieces in hot oil.
- Meanwhile, in a bowl combine garlic, sugar, tomato sauce, and salt; mix well.
- After 5 minutes of frying the chicken, add sliced onions and chopped pepper for 5-7 minutes.
- Remove pan from heat and drain excess oil and add the tomato mixture, stirring well.
- Place the pan in the oven and bake uncovered for 20 minutes or until chicken is cooked completely.
- Transfer chicken to a serving platter lined with lettuce and onion rounds and with a pile of vegetables.
- Serve with diri blanc (plain white rice) - pour sauce over rice.
A Taste of Home: My Haitian Chicken in Sauce
As a busy professional, finding time to cook delicious and satisfying meals can be a challenge. But when I discovered this Haitian Chicken in Sauce recipe, it quickly became a staple in my weeknight rotation. It’s flavorful, relatively quick to prepare, and even better the next day – a major bonus for busy schedules! I first encountered this recipe online, a treasure trove of culinary inspiration. The original version was written in Creole, lacking precise measurements, a common occurrence with many beloved family recipes. What I love about this recipe is its adaptability. It's not just a recipe; it's a starting point for culinary creativity. My version has evolved over time, incorporating various tweaks and additions inspired by both personal preference and the suggestions of friends and kitchen collaborators.
Initially, I struggled to replicate the perfect balance of flavors. I experimented with different amounts of garlic, tomatoes, and spices, refining the recipe to perfection. I experimented with different types of peppers, settling on the wonderfully flavorful Scotch Bonnet peppers. Eventually, I landed on a version that consistently delivers the rich, savory taste of authentic Haitian cuisine. This recipe allows for improvisation. Sometimes I’ll add a touch of brandy or cognac for extra depth of flavor, Other times I incorporate sliced olives, a surprising addition that adds a delightful briny note. The beauty of this dish lies in its simplicity and versatility. You can serve it over white rice, brown rice, or even quinoa. A side of string beans almondine adds a nice textural contrast and completes the meal beautifully. It's a dish that feels both sophisticated and comforting, perfect for a weeknight dinner or a special occasion.
Beyond the Recipe: The joy of cooking this Haitian chicken isn’t just about the final product; it’s about the process. The aromatic blend of spices, the sizzle of the chicken in the pan, the comforting warmth of the oven – these are all sensory experiences that add to the overall pleasure. Moreover, this recipe represents a powerful connection to my cultural heritage. It's a dish that reminds me of home and the vibrant flavors of my childhood. As I learned to cook this recipe, my connection to my Haitian roots was strengthened, a testament to the power of food to link us to our family history and culture. I love that it gives me the opportunity to share a taste of my heritage with friends and family, creating lasting memories around a shared meal. The recipe is more than just instructions; it's a thread that connects me to the past and a delicious way to create new connections in the present.
The best part? Leftovers are even better the next day! The flavors meld beautifully, creating an even richer, more satisfying experience. So, if you're looking for a flavorful, adaptable, and culturally rich recipe to add to your repertoire, give this Haitian Chicken in Sauce a try. You won't be disappointed.
