Chicken in Haitian Sauce Recipe

This recipe serves 10 to 12 people

Ingredients

Cleaning the meat

  • 20-24 chicken thighs
  • ⅔ cup white vinegar
  • 1 ⅔ tablespoons of salt
  • 5-6 limes (cut in half)

Marinade

  • 1 ⅔ tablespoons of Haitian Wouushh spice
  • 1 ⅔ teaspoons of mashed garlic
  • 1 2/3 onions (cut into rings)
  • 1 lime juice
  • 1 2/3 chicken bouillon cubes
  • 1 bouquet garni (thyme and parsley)
  • 1 Scotch Bonnet pepper (studded with 3 cloves)

Cooking

  • 5 tablespoons of cooking oil
  • 3 1/3 tablespoons tomato paste
  • 6 1/2 cups of water


1. Preparing the chicken

  • Place the chicken in a large bowl and add the vinegar and salt .
  • Mix and let stand for 10 minutes .
  • Remove the skin from the chicken thighs by pulling on it.

2. Incisions and cleaning

  • Make two incisions about 1 1/2 to 2 inches across on each thigh.
  • Rub the chicken with the limes to remove impurities and excess fat.

3. Blanch the meat

  • Boil 13 1/3 cups of water with lime juice .
  • Pour boiling water over the chicken and leave for 20 seconds , then immediately drain the water.

4. Marinade

  • Add the Haitian Wouushh spices, garlic, onions, lime juice and bouillon cubes to the chicken.
  • Mix and massage the meat to allow the spices to penetrate well.
  • Add the bouquet garni and the chili pepper studded with cloves .
  • Cover and marinate in the refrigerator for at least 2 hours, ideally overnight .

5. Sweat the chicken

  • Heat cooking oil in a pot over medium-low heat.
  • Add the marinated chicken, cover and cook for 20-25 minutes without adding water (the meat will release its juices).

6. Coloring and final cooking

  • Dilute the tomato paste in 6 ⅔ cups of water .
  • Remove and reserve excess liquid from the pot.
  • Increase the heat and brown the chicken , adding more oil if necessary.
  • Gradually add the tomato paste mixture around the pot (without pouring it directly onto the chicken).
  • Repeat 2-3 times until you get a nice color .
  • Stir in the remaining tomato paste mixture and simmer until you have a thick, flavorful sauce .

7. Service

  • Serve hot with rice, scalloped bananas or fried plantain .


Advice

  • Adjust the spices and salt to your taste.
  • For a more intense flavor, leave the chili pepper whole while cooking.
  • This recipe is for chicken in sauce. For a baked or fried version, remove the chicken after step 5.