After months of trying to figure this recipe out for myself, and failing time and again, I have finally looked it up and am submitting what I think must be a close approximation to the chicken dishes I enjoy so much while staying at Walls International Guest House in Port-au-Prince, Haiti.
Ingredients
1 pound chicken
1 tablespoon lemon juice
1 tablespoon of vinegar
2 crushed garlic cloves
1 tablespoon parsley
1 tablespoon thyme
2 tablespoon adobo or seasoned salt
2 tablespoon oil
Directions
Clean chicken with lemon juice or vinegar and rinse with hot water.
Season chicken with parsley, thyme, garlic, and adobe or preferred spices. Marinate 3-4 hours or preferably over night.
Boil chicken in a pot for 20 minutes.
Prepare the sauce. Brown chicken in pan with 2 tablespoon oil.
Simmer chicken in sauce or 10- 15 minutes.
Cooking time: 40 minutes Serves: 6
Clean chicken with lemon juice or vinegar and rinse with hot water.
Season chicken with parsley, thyme, garlic, and adobe or preferred spices. Marinate 3-4 hours or preferably over night.
Boil chicken in a pot for 20 minutes.
Prepare the sauce. Brown chicken in pan with 2 tablespoon oil.
Simmer chicken in sauce or 10- 15 minutes.
Cooking time: 40 minutes Serves: 6
The sauce that they refer to in this recipe is not one that Wesley has prepared for us during any of my stays, although I am sure it is good. What I tried on my last independent attempt worked pretty well...in other words the sauce was approximate, but the preparation of the chicken was a far cry from the Haitian way. Here is what I did:
1TBSP of flour, spread out on the bottom of a hot fry pan.
Slowly add in liquid with the cooked chicken fat, whisking constantly to make a thick sauce, thinning as needed. You can always thin with a tad bit of vinegar. Remember, a little goes a long way! Garnish with scallion greens.
Slowly add in liquid with the cooked chicken fat, whisking constantly to make a thick sauce, thinning as needed. You can always thin with a tad bit of vinegar. Remember, a little goes a long way! Garnish with scallion greens.
NOTES: The chicken should be falling off the bone if done correctly. That is why rice is almost a requirement when serving this dish, it goes great together!
Also, in Haiti, the poultry is going to be fresh. As in, it was probably alive a few short hours earlier, and now it's dinner. Don't mean to freak anyone out, that is just the way things are there, as they used to be here. No such thing as a poultry processing plant in Haiti, that I know of. You can buy live chickens from vendors off the street. They tether their beaks, that is how they keep them until ready for use.
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