Unapologetically fierce with heat, this is an everyday meal in Haiti. Sauces may vary a bit, but this dish is always made by marinating chicken with garlic, scotch bonnet chili and green bell pepper (capsicum) prior to braising. The chili, known for its intense heat, permeates throughout the meat, giving the chicken depth of flavor. This dish is usually served with or over steamed white rice. If a lighter heat is preferred, use less than a whole chili in the marinade.
Ingredients 13
3 garlic cloves
1⁄2 ‒ 1 scotch bonnet chili
1⁄2 green bell pepper (capsicum), seeded, roughly chopped
1.35 kg chicken, cut into 8 pieces
3 tbsp chicken fat, rendered
1⁄2 red bell pepper (capsicum), seeded, thinly sliced
4 spring onion (green onion), roughly chopped into 2.5 cm (1 in) lengths
6 parsley sprigs, roughly chopped
1 yellow onion, large, halved, thinly sliced
2 tbsp tomato paste
950 ml water
1 tbsp cider vinegar
salt and freshly ground black pepper, to taste
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Method 4
Place the , and in a food processor and process to a rough paste. Rub the marinade over the and refrigerate overnight.
Heat the or oil in a pot over a medium heat. Add the , , and and stir to combine. Cook over a medium heat for 3–4 minutes until the vegetables are tender.
Add the and stir to coat the vegetables, then add the pieces and marinade, together with the or stock and stir to combine. Simmer gently until the chicken pieces are cooked through, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
Remove the breasts when they are cooked, then return them to the pot when the thighs/legs are cooked. This will keep the light meat from overcooking. Stir in the and season with salt and freshly ground black pepper to serve.
Jenn Louis's tips
If a lighter heat is preferred, use less than a whole chili in the marinade.