I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it. This recipe looks great to serve to your family if they want to try Haitian cooking or learn about Haitian style foods. It is obviously a recipe that non-poor Haitians would eat. It also looks great to serve to guests or anytime. Have fun and Happy Cooking!
Rinse and drain 1 whole fryer. cut up into serving pieces. Rinse and pat dry with paper towels.
Rub chicken pieces all over with lemon or lime halves.
MAKE MARINADE: Place pieces in a large mixing bowl. Add 1 T. tarragon vinegar, 1 large finely chopped clove of garlic, 1/4 t. fresh ground black pepper, salt to taste, and 1 green hot pepper that is cleaned and chopped. Add 1 large sliced onion and 1/2 C chopped fresh parsley. Let stand an hour or more, occasionally turning the chicken in the marinade.
Remove chicken pieces from marinade to a plate. Reserve the marinade.
Heat 2 T. vegetable oil in a large skillet. Cook the chicken a few pieces at a time until browned on all sides.
Transfer pieces to a dutch oven or stock pot. Keep warm.
Add the reserved marinade to skillet and stir. Cook for about 5 minutes on stove.
Add 1/4 C white wine, 1/4 C chicken broth, and 1 T. tomato paste to skillet. Add salt to taste.
Pour mixture in skillet over chicken pieces in stock pot and partially cover. Cook for 45 minutes or until tender. Stir occasionally during cooking.
Serve. Put the sauce over cooked rice. Serves 4 – 5.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!