Bianelle Surin’s Haitian-Style Chicken
Bianelle Surin’s Haitian-Style Chicken
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  • 1 chicken 1.5 kg
  • 1 lime, halved
  • 1 lemon, halved
  • Salt and pepper
  • 2 tablespoons (30 ml) lemon juice
  • 3 to 4 cloves
    • 2 tablespoons (30 ml) "Matouk's" brand hot sauce or
    • Tabasco sauce, to taste
  • Preparation
  • Cut the chicken into pieces.
  • Remove the skin. In a large bowl, rub the chicken with the lemon or lime juice. Rinse with water, then discard the water.
  • Place the chicken back into the bowl and combine with salt, pepper, the lemon juice, cloves, hot sauce, garlic, parsley, and toss to coat. Let stand in the refrigerator for 2 hours.
  • In a bowl, combine the tomato paste and water.
  • In a saucepan, heat the oil. Brown the drained chicken pieces. Set the marinade aside. Add the onion and stir to blend.
  • Add the marinade mixture to the tomato paste. Pour over the chicken.
  • Add a knob of butter. Bring to a boil, cover and simmer over low heat for about 1 hour. Adjust the seasoning and serve with rice.
  • Description
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