The temperature is about to increase tremendously in here today. Yes, it’s getting hot in here and I’m not referring to that rapper named Nelly, I’m talking about this recipe that I’ve unleashed. It’s a spicy Haitian recipe, one which is highly regarded and noted for it’s extra heat.
If you’re a big fan of hot and spicy food, you’re at the right place, so take a seat.
Poulet creole which translates as chicken made creole style is full of so much flavour it’s unreal. I’ve been cooking this specific Haitian dish for some time now and just can’t seem to get enough of it. When I started blogging I recall making a promise to myself to add this recipe to the blog, as I know it will be a hit with anyone who adores spicy Caribbean food.
The biggest challenge was the precision of the measurements, ensuring that all the flavour comes through with the level of heat.
What you’ll find with a lot of Caribbean cooking is that we have a tendency to marinate the meat dishes overnight as opposed to marinating for a number of hours. Of course this isn’t a general rule of thumb, simply a cultural observation for the most part.
As a Caribbean custom, when cooking meat there are number of ways to clean it; sour oranges (Haitian), lime and vinegar or lime and salt. This a cultural method used to eliminate rawness and neutralise the meat – massage the meat with limes/vinegar/salt, add to a bowl of water to remove further impurities, cut off excess fat/grit with a knife, rinse in more water and discard the waste.
Now let me talk you through the recipe; the chicken should be infused with the foundation of the recipe overnight. What you’ll notice is the marinade which serves as the base has a trend of green produce – parsley, thyme, green pepper, scallion, lime and we have the pink salt, garlic and the star of the show – Mr scotch bonnet, where you’ll procure all that heat.
There is the option of omitting the heat, if you’re not a fan of hot food. Admittedly, this is not something I’ve tried but the flavours from the base will be more pronounced. Alternatively, there’s always the option of using only half of the scotch bonnet for mild heat.
It’s important to note that the chicken needs to be removed from the marinade for browning, using either the frying pan method or baked in a oven, As I wanted to limit the amount of oil being used I choose the latter. This is more timely, but a healthier option, and worth it. In the meantime, it’s a great idea to get the prep work going.
The peppers and onions need to be sliced – on the thin side
All that slicing of the onions will help to pass some time while the chicken is browning (assuming the oven method is adhered to)
You can also move forward with sautéing the onions and peppers while the chicken becomes golden. Sauteeing will help to infuse those wonder flavours from the onion and peppers. You’ll notice on this occasion I’m using a heavy duty frying pan. Traditionally most stewed recipes are made using a dutch oven known as a “dutchie” Silly me was using it for something else while photographing (just being honest)
If you have a dutch oven feel free to use it, but a deep frying pan is suitable too.
The final stage is transferring the chicken from the oven (assuming here) to the frying pan with the marinade and allowing the onion, peppers and chicken to braise for 20-25 minutes.
This is a spicy paleo taste, so if you’re on a paleo diet and want to introduce some Caribbean flavours, why not try this Haitian recipe
Go on what are you waiting for………get in that kitchen and commence cooking pronto!
- 6-8 pieces of chicken thighs, prewashed (use sour orange or lime and vinegar method)
- 3 scallions, chopped,
- 3 garlic cloves, chopped
- 1 green bell pepper, chopped
- 2-3 parsley sprigs, stem removed
- 3 sprigs of thyme, stemmed (or ½ tsp if using dried)
- juice of 1 lime
- 1 scotch bonnet pepper, cut in ½ (refer to post to check level of heat preferred)
- 1tsp of Himalayan pink salt
- ½ cup of water
- 1 red bell pepper, finely sliced
- ½ an onion, finely sliced
- 1 yellow bell pepper, finely sliced
- 2 tbsp. of passata (uncooked tomato puree) or chopped tomato
- additional salt and black pepper (approx. ½ of each during stewing)
- 2tbsp of coconut oil
- 1 cup of water
- Puree the scallion, garlic, green pepper, parsley, thyme, pink salt, lime, scotch bonnet with ½ a cup of water in either a blender or food processor.
- Pour the mixture onto the chicken and allow the chicken to be infused overnight.
- Preheat the oven at 230 degrees celsius or gas mark 8
- Line a roasting pan with aluminium foil and use a tong to carefully remove the chicken from the marinade. If using the fry pan/dutch oven method simply brown the chicken for 8-10 minutes on medium heat.
- Roast the chicken in the oven for roughly 45 minutes, turning half way through to brown each side.
- Put the marinade back in the refrigerator until needed.
- In the meantime heat the coconut oil on medium heat and sautee the bell peppers with onion for 10 minutes, stirring until soft.
- Add the tomato continuing to sautee everything for another minute.
- Add the green marinade, 1 cup of water and browned chicken. Bring to the boil and reduce heat allowing the meat to braise for 20-25 minutes until tender.
- Half way through cooking time season with additional pink salt, black pepper and gently stir.