Poulet creole is a traditional Haitian dish which favors the Jamaican Brown stew Chicken. There are different ways to clean the chicken, and if you want to create this authentic dish from start to finish, cleaning the meat with sour oranges, lime and vinegar or lime and salt is the way to go. This a cultural method used to eliminate rawness and neutralise the meat –If you are not a fan of the extra skin, cut off the excess fat/grit with a knife, rinse in more water and discard the waste.
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What you’ll need:
1 chicken, 3 to 4 pounds, cut into 8 pieces
1 tsp. salt
3 cloves of garlic
2 scallions, chopped
2 parsley sprigs
1 sprig thyme
1 Scotch bonnet pepper opened
1 green bell pepper, seeded and sliced
2 tbsp. of oil
1 large yellow onion, halved and sliced
1⁄2 red bell pepper, stemmed, seeded, and thinly sliced
Black pepper
2 tbsp. of tomato paste
What to do:
- Place chicken in a shallow baking dish.
- Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1⁄2 cup water and pour over chicken.
- Chill for 4 hours.
- Heat oil in a Dutch pot oven over medium-high heat.
- Wipe marinade from chicken and save.
- Add the chicken to the dutch pot and cook, turning once or until browned which should take about 10 minutes.
- Transfer chicken to a plate and set aside.
- Add remaining green bell peppers, onions, and red bell peppers to pot, season with salt and pepper, and cook until soft. About 8 to 10 minutes.
- Add the tomato paste and cook for 1 minute.
- Return chicken to pot, along with reserved marinade and 1 cup water.
- Bring to a boil then reduce heat to medium-low, and cover pot slightly until chicken is tender. About 25–30 minutes.
- Remove from heat and season to taste with salt and pepper.
