HAITIAN STYLE STEWED CHICKEN

Serves 6
                              Haitian Style Chicken




Poulet en sauce                                                       Poul Ak Sos

1 3-5 lbs chicken clean and 1 small hot pepper chopped

Cut up in 14 pieces 1 medium onion chopped 2 tabs of lime or lemon 1 chicken bouillon cube

1 lime or lemon 4 shallots chopped

2 scallions mashed ½ of a bell pepper chopped

3 garlic cloves mashed 2 sprigs of parsley chopped

1 tsp salt 1 sprig of thyme chopped

½ tsp freshly grounded black pepper 2 Tabs of tomato paste

1/8 tsp of ground cloves 2 Tab of oil

1 quart boiling water

In a large bowl , cut the lemon and rub all the pieces of chicken very well with the lemon juice and the peel . Remove all fats, grits, blood and feathers.

Pour the hot water over the chicken, stir to make sure all the pieces are bathed in the hot water for about 3 minutes, pour off water, drain well and pat dry.

In a food processor or mortar and pestle blend all the spices into a paste (scallions, onion, garlic, hot pepper, green pepper, thyme, parsley, clove, and bouillon cube).

Pour lime or lemon juice over meat and rub all the pieces with the blended spices , cover and marinate at least 2 hours or overnight in the refrigerator. Remove chicken from the marinade and squeeze as much liquid from the meat as possible, save the marinade.

Heat the oil in a heavy bottom pan, when oil is very hot sauté the chicken pieces. When the meat stars releasing some juice, lower the flame, cover and let suet for about 10 minutes or until all water has evaporated add tomato paste, chopped onion , shallots, chopped bell pepper, cover and cook for another 10 minutes.

Uncover , let the liquid evaporate, and brown the chicken ,stir frequently to avoid scorching. Add enough water to marinade to make a cup of liquid sprinkle over chicken to moisten while browning.

Keep browning until all the pieces have obtain a reddish brown color, drain off any extra fat . The chicken is now ready to be use in a variety of ways.



To make the sauce

1 large onion sliced 1 Tab vinegar

1 chicken bouillon cube 1 bouquet garni* ¼ tsp of black pepper 1 tab beurre manie*

1 cup hot water

Add the rest of marinade water to pot , vinegar, bouillon cube sliced onion, and the bouquet garni. Bring to a full boil, lower the heat , add beurre manie simmer for about 10 minute and the bouquet garni.

Bring to a full boil, lower the heat , add beurre manie simmer for about 10 minutes and serve.































*Bouquet garni : see Glossary

*Beurre manie : see Glossary