My Haitian Chicken recipe happened to be discovered while staying with a host family in Haiti. This dish was a learning experience and it utilized local ingredients to make it more flavorful and fresh.
During my homestay, my host took me to the local farmer’s market where we bought ingredients for the Haitian Chicken recipe. The trip to the market wasn’t just for getting food; It was also a chance to learn. We got bone-in, skin-on chicken legs for this recipe – they remain juicy when they cook. The chicken was fresh because it came from nearby farms. This makes for an extremely flavorful, Haitian meal.
Along with fresh cilantro and parsley, we had vibrant bell peppers and onions. My host informed me that using herbs straight from the yard or market makes the food taste and smell the very best. Limes are crucial when you marinate chicken because they give the chicken a spicy tang which goes well with the spices.
Inside the kitchen, I learned to use these to make the Haitian Chicken recipe. In the beginning we threw the chicken in a big bowl of lime juice, dried thyme, black pepper, salt, ground allspice and cayenne pepper. My host measured out and talked about each spice. He said the heat from the cayenne pepper and the earthy notes from the thyme and allspice make a mix typical of Haitian food.
We cooked the chicken in olive oil afterward to preserve the flavors. Then came the chopped onions, bell peppers and garlic. The food hit the pan and the smell of the kitchen shook as it sizzled. Tomato paste was added to provide depth to the dish along with a deglaze of white wine was added to give some acidity to balance the sweetness of the spices and oils.
Once the chicken was nearly finished cooking, chicken broth was added to the mix of fresh vegetables and spices. Even though the food was cooking, my host informed me that slow cooking makes the chicken tender and the sauce thick, delicious coating for the meat.
When we eventually sat down to eat, the Haitian Chicken recipe was more than a meal. it was also a representation of how people cook in the area, showing how important it is using fresh, locally grown products. The chicken was soft and the sauce mixed with fresh vegetables and well-blended spices was perfect.
By cooking the Haitian Chicken recipe, I learned a lot about the significance of local markets in Haitian food culture. Fresh ingredients make the food taste better and help the local economy as well. This makes dishes such as these a healthy choice for health and community benefits.
Ingredients For the Haitian Chicken recipe
Bone-in Skin-on Chicken Thighs
Lime Juice
Salt
Black Pepper
Dried Thyme
Ground Allspice
Cayenne Pepper
Olive Oil
Tomato Paste
Chopped Large Onion
Chopped Bell Pepper
Minced Garlic Cloves
White Wine
Chicken Broth
Chopped Fresh Parsley
Chopped Fresh Cilantro
Cooking Instructions For the Haitian Chicken recipe
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the lime juice, salt, black pepper, thyme, allspice, and cayenne pepper. Rub the chicken thighs with the spice mixture and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- In a Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- Add the tomato paste, onion, bell pepper, and garlic to the pot and sauté for 2-3 minutes, until softened.
- Deglaze the pot with the white wine, scraping up any browned bits on the bottom of the pot. Add the chicken broth and return the chicken thighs to the pot, making sure they are submerged in the sauce.
- Cover the pot and bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and tender.
- Garnish with chopped fresh parsley and cilantro before serving.
Foods Most Eaten by Haitian Locals
Haitian cuisine reflects African, French, Taino, and Spanish culinary traditions. Another staple food in Haitian households is “diri ak pwa,” or rice and beans, consisting of black, red or white beans with spices and typically meat or fish. Griot (marinated and fried pork) is a popular dish served with “banan peze,” fried plantains, and pikliz (spicy pickled vegetable slaw). This is a popular combination at gatherings and celebrations.
Another popular dish is legim, a stew of vegetables that combines spinach with chayote, eggplant along with other vegetables and is usually cooked with meat or seafood and served with rice. A comforting meal on weekends is “bouillon,” a thick soup with beef, plantains, yams and other vegetables. For breakfast, “akasan,” a warm cornmeal porridge with milk and cinnamon, is a popular breakfast option.
Street food is also a staple in Haitian cuisine, with vendors selling various snacks. Pate is a flaky pastry filled with meat, fish or vegetables that is usually eaten on the go, and fritay is a platter of fried foods that include plantains, malanga, and sometimes seafood. Soup joumou, a pumpkin soup eaten on New Year’s Day to celebrate Haitian independence, is symbolic and popular. Together these dishes reflect the diversity and richness of Haitian food culture that reflects its people’s resilience and creativity.
5 Essiential Ingredients for Haitian Food
Epis (Haitian Seasoning Base): Epis may be the main ingredient of Haitian food preparation – a vibrant blend of herbs, spices and vegetables that marinate meats and flavor stews, sauces and rice dishes. Made with garlic, scallions, bell peppers, onions, parsley, thyme and quite often Scotch bonnet peppers, epis is crucial to Haitian food. It is often made in large batches and stored for use in everyday cooking.
Scotch Bonnet Peppers: Scotch bonnet peppers are an essential ingredient in Haitian food preparation, because of their heat and fruity flavor. They are used in pikliz (a spicy pickled vegetable relish), marinades and soups. The pepper is a component of the bold flavors of Haitian food.
Plantains: A staple in Haitian cuisine, plantains are fried, boiled or mashed in various dishes. They are usually a side dish or snack. A popular dish is “Banan peze,” or twice-fried plantains, and “bouyon” may consist of plantains in a broth with meat and vegetables. Plantains provide a starchy, slightly sweet accompaniment to meals, and help temper the heat in many dishes.
Rice: Rice is a staple item in Haitian diets, often served with beans, vegetables or meats. Favorite dishes include “diri ak djon djon” (black mushroom rice) or “diri ak pwa” (rice with beans). Many traditional dishes are served on rice that absorbs the flavors of sauces and stews.
Thyme: Thyme is a common herb used in Haitian cooking, giving dishes an extremely earthy and aromatic note. It is used in epis, soups, stews, and meat marinades. Its subtle yet strong taste goes well with the strong flavors and spices of Haitian food and is an essential item in the Haitian pantry.
FAQ For the Haitian Chicken recipe
Q: What are the essential ingredients in a traditional Haitian Chicken recipe?
A: A traditional Haitian Chicken recipe typically includes a variety of fresh and vibrant ingredients that contribute to its rich flavour. The main ingredient, of course, is chicken, which can be cut into pieces or left whole, depending on preference. The seasoning blend known as “epis” is vital, consisting of ingredients like garlic, onions, bell peppers, and various herbs. This mix not only marinates the chicken but also infuses it with a unique taste that is characteristic of Haitian cuisine. Other common ingredients might include lime juice, which adds acidity, and spices like thyme and pepper to enhance the overall flavour profile of the dish.
Q: How do you ensure the chicken is tender in the Haitian Chicken recipe?
A: To ensure that the chicken is tender in the Haitian Chicken recipe, proper marination and cooking techniques are essential. Marinating the chicken in epis for several hours or overnight allows the flavours to penetrate the meat while also breaking down tough fibres. Additionally, cooking the chicken slowly over low to medium heat helps retain moisture and prevents it from drying out. You can also use a pressure cooker for a quick, tender result if time is short. Ultimately, the goal is to allow enough time for the chicken to absorb the flavours while remaining juicy and succulent.
Q: What are common side dishes served with Haitian Chicken recipe?
A: When serving a Haitian Chicken recipe, several traditional side dishes complement the meal perfectly. A popular choice is rice and beans, which provides a hearty base that absorbs the delicious juices from the chicken. Fried plantains, known as “bananes pesées,” add a sweet and crispy element to the meal. Another common side is a fresh salad, often made with diced vegetables and a light vinaigrette, offering a refreshing contrast. These sides not only enhance the overall dining experience but also reflect the diverse flavours found in Haitian cuisine, creating a balanced and satisfying meal.
Q: Can the Haitian Chicken recipe be adapted for grilling?
A: Yes, the Haitian Chicken recipe can be easily adapted for grilling, adding a smoky flavour that many people enjoy. To prepare for grilling, marinate the chicken in the epis mixture as usual, ensuring it is well-coated for maximum flavour. Preheat your grill to medium heat and oil the grates to prevent sticking. Depending on the size of the chicken pieces, grilling times may vary; generally, larger pieces will take longer to cook through. The goal is to achieve a nice char on the outside while keeping the chicken juicy on the inside. Grilling the chicken can provide a delicious twist on the traditional recipe, making it perfect for outdoor gatherings.
Q: What are some tips for storing leftovers from the Haitian Chicken recipe?
A: Storing leftovers from the Haitian Chicken recipe is straightforward, but some care is needed to maintain freshness and flavour. Allow the chicken to cool to room temperature before transferring it to an airtight container. It’s best to store the chicken in the refrigerator, where it can last for up to three to four days. For longer storage, consider freezing the chicken; it can be placed in a freezer-safe bag and kept for up to three months. When reheating, ensure that the chicken reaches an internal temperature of 165°F (75°C) to ensure it is safe to eat, and consider adding a splash of broth to maintain moisture.
Easy Haitian Chicken
Equipment
- Dutch oven or large oven-safe pot
- small bowl
- cutting board
- Knife
- Measuring Spoons
- Mixing spoon
- oven mitts
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1/4 cup white wine
- 1 1/2 cups chicken broth
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the lime juice, salt, black pepper, thyme, allspice, and cayenne pepper.
- Rub the chicken thighs with the spice mixture and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- In a Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat.
- Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- Add the tomato paste, onion, bell pepper, and garlic to the pot and sauté for 2-3 minutes, until softened.
- Deglaze the pot with the white wine, scraping up any browned bits on the bottom of the pot.
- Add the chicken broth and return the chicken thighs to the pot, making sure they are submerged in the sauce.
- Cover the pot and bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and tender.
- Garnish with chopped fresh parsley and cilantro before serving.
1 comment
I tried the haitian chicken recipe, and it was a good meal. I liked how easy it was to enjoy, and it worked well with other dishes. A solid option overall.