Recipes
Poule en Sauce (Haitian-Style Stewed Chicken)
4 servings
about 1 hour total (Active 20 minutes)
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Ingredients
- 2 tablespoons fresh Italian parsley
- 1 tablespoon seasoned salt
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 2 teaspoons minced garlic
- 4 chicken leg quarters (about 3 ¾ lb)
- 1 tablespoon olive oil
- 1 medium red bell pepper
- 1 lime, for juice
- 1 small Scotch bonnet (or habanero) pepper
- 1 cup diced fresh yellow onions
- ½ cup reduced-sodium chicken broth (or stock)
- 2 tablespoons tomato paste
Steps
- Chop parsley. Combine in large bowl: parsley, seasoned salt, thyme, pepper, and garlic; add chicken and toss to coat (wash hands). Let stand 15 minutes (or cover and chill overnight) to marinate.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil and chicken in pan; cook 5–6 minutes on each side until chicken is browned. Slice bell pepper (1 cup); juice lime (1 tablespoon).
- Stir bell peppers, whole Scotch bonnet pepper, onions, broth, tomato paste, and lime juice into pan. Reduce heat to medium and cover; cook 25 minutes. Remove lid; simmer 8–10 minutes, stirring occasionally, until chicken is 165°F. Remove Scotch bonnet pepper before serving.
Amount per ¼ recipe serving: Calories 540, Total Fat 31g, Sat Fat 8g, Trans Fat 0g, Chol 180mg, Sodium 1430mg, Total Carb 8g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 53g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%