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haitian stewed chicken (poulet creole)
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Haitian stewed chicken (Poulet Creole)

Paleo, Gluten free stewed chicken that's succulent and packed with flavour
Course Main Entree
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 98kcal
Author Charla

Ingredients

  • 6-8 pieces of chicken thighs prewashed (use sour orange or lime and vinegar method)

For the marinate

  • 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 teaspoon if using dried)
  • juice of 1 lime
  • 1 scotch bonnet pepper cut in ½ (refer to post to check level of heat preferred)
  • 1 teaspoon of Himalayan pink salt
  • ½ cup of water

To stew the chicken

  • 2 tablespoon of coconut oil
  • ½ an onion finely sliced
  • 1 red bell pepper finely sliced
  • 1 yellow bell pepper finely sliced
  • 2 tbsp. of passata uncooked tomato puree or chopped tomato
  • additional salt and black pepper to taste
  • 1 cup of water

Instructions

For the marinade

  • 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 in a large bowl and allow the chicken to be infused overnight.

To stew the chicken

  • Preheat the oven at 230c/450for gas mark 8
  • Line a roasting pan with parchment paper and set aside.
  • Use some tongs to carefully remove the chicken from the marinade.
  • Roast the chicken in the oven for roughly 30-45 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 sauté the red and orange bell peppers with the onion, stirring until soft (this will take a few minutes).
  • 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 to taste and gently stir.

Notes

  • Alternatively, you can lightly fry the chicken in some oil (about 3-4 tbsp) in a skillet/dutch pot and brown the chicken for 8-10 minutes on medium heat. If you don't want to roast the chicken in the oven.
  • Roasting the chicken in the oven is healthier than frying the chicken although this method will be longer.
  • Remember to do a taste test (near towards finishing) and adjust season accordingly.

Nutrition

Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 668mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 125mg | Calcium: 20mg | Iron: 1mg