®/™©2024 Yummly. All rights reserved.
Description
Although the Haitian name translates simply as "chicken in sauce," this much-loved braised chicken dish is so much more — a tantalizing symphony of earth, garlic, herbs, spices, and hot chili. The secret to getting the full Caribbean experience is to marinate the chicken in the herbal "epis" at least 4 hours, and up to 24 hours if you have time. In Haiti, cooks always keep a batch of epis on hand as a short-cut; feel free to double that part of the recipe and freeze half in an ice cube tray for the next time you make the recipe. Prepare to savor the taste of Haiti with this irresistible recipe that captures the essence of Caribbean cuisine. The recipe is a Yummly original created by Samantha Etienne.
Ingredients
- 1 Tbsp. adobo seasoning (such as Goya)
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 1/2 tsp. smoked paprika
- 3 lb. bone-in chicken (combination of thighs and drumsticks)
- 1 1/2 yellow onions (divided)
- 8 sprigs fresh thyme (divided)
- 4 tsp. kosher salt (plus more to taste)
- 7 cloves garlic (divided)
- 1 bunch parsley (divided)
- 1 bunch cilantro
- 5 scallions (ends trimmed)
- 1 lime (juiced)
- 1/2 cup water
- 1 red bell pepper
- 1 green bell pepper
- 4 Tbsp. vegetable oil
- 1/2 cup tomato paste (about 3/4 of a 6 oz. can)
- 4 cups chicken broth
- 5 whole cloves
- 1 Scotch Bonnet chili pepper (or habanero chili; use 1 chili for mild heat and up to 3 chilies for a spicy dish)
- black pepper
- steamed rice (or fried plantains, or both)
Directions
- In a deep bowl, combine adobo seasoning, garlic powder, onion powder, and smoked paprika. Remove and discard skin from chicken. Then add chicken to the seasonings and toss to coat.
- Chop half a yellow onion. Strip leaves from half the thyme sprigs. In a food processor, puree chopped yellow onion, thyme leaves, 4 tsp. salt, 4 whole garlic cloves, half the parsley, the cilantro, scallions, lime juice, and water to create a paste, scraping down the sides of the bowl as needed. Smear the paste over the chicken to evenly coat. (This puree is called epis, a Haitian herb marinade.) Cover chicken, refrigerate, and marinate at least 4 hours or overnight.
- Slice bell peppers into 1/4-inch strips. Slice the remaining whole yellow onion lengthwise into 1/4-inch slivers. Mince the remaining 3 cloves garlic. Set ingredients aside.
NutritionView More
Unlock full nutritional details with subscription
| Calories650Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4.5g23% |
| Trans Fat0g |
| Cholesterol220mg73% |
| Sodium3060mg127% |
| Potassium1860mg53% |
| Protein78g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C190% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes