Recipe by Manami
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.;)
Top Review by imaxy1010
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!!
- 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
Directions See How It's Made
- 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.