Prep 10 mins
Cook 35 mins
This recipe was found on islandflave.com & this way I was able to obtain the correct amounts of the ingredients & 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 w/out lessening all the good flavors, this time we made it with 6 cloves of garlic, 3/4 cup crushed tomatoes,1/4 cuo brandy or cognac & 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.;)
- 1 (3 1/2-4 lb) fryer, cut into 1/8 's
- 1 large onion, sliced thin
- 1 scotch bonnet pepper, chopped fine
- 3 garlic cloves, smashed or 3 minced garlic
- 3⁄4 cup tomato sauce
- 3 tablespoons sugar or 3 tablespoons Splenda sugar substitute
- salt, to taste
- 2 -3 limes or 2 -3 lemons
- vegetable oil
- Wash chicken well & pat dry.
- Rub each piece with limes/lemons and sprinkle with salt.
- Heat oil in heavy ovenproof pan.
- Preheat oven to 375°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 oven & bake uncovered for 20 minutes or until chicken is cooked completely.
- Transfer chicken to serving platter lined with lettuce and onion rounds and with a pile of "Picklese" #148276 vegetables.
- Served with diri blanc (plain white rice) - pour sauce over rice.
It's definitely not Haitian chicken if you add curry powder. we do not use curry. but I'm sure it was really good. Best way is to make haitian epis, (basically the ingredients listed) blended Into sauce and rub on chicken after cleaning!!
This recipe was phenomonal! It was the first time I made Haitian chicken in sauce and when I served it to them, they thought I was a natural! (I never informed them that I was a novice) I did however, add a few extra spices to the sauce and the chicken itself. Curry powder was the ultimate spice that gave this recipe an extra kick! Definitely my permanant way of making Haitian Chicken in Sauce!
This recipe will be added to my rotation!! It is absolutely delicious. I changed a few things when I made it last night, I used a whole chicken which I cut up myself, I used about 5 garlic cloves instead of 3. I didn't have any lemons on hand but I did have lemon juice so I poured on about 1/3C lemon juice and poured it off once the chicken started to turn a little white then I seasoned it well with salt. I also decided to add a medium orange pepper, other then that I followed the recipe as it said. All my husband could say last night was "mmm this is good, really good!". Our major qualm with the recipe (and the reason for only 4 stars) is it wasn't saucy enough. So the next time I make it (and there will be a next time) I'll try doubling the 2-7 ingredients for the sauce and using a bit more scotch bonnet. ( My husband and I like it hot!)