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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Haitian-Style Chicken Recipe

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This recipe for Haitian-Style Chicken is from Norway Avenue Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large Onion
1/2 Small Serrano Pepper
2 Limes
2 lbs. Chicken Thigh (boneless & skinless)
2 tbsp. Canola Oil
1 Cup Orange Juice
1/4 Cup Water
1/4 tsp. Dried Thyme
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
Directions:
Directions:
Peel onion. Rinse onion and pepper. Dice onion and mince pepper. Rinse limes and cut in half. Squeeze juice from each half into a bowl, discarding any seeds. Cut chicken into 1 inch cubes.

Heat large saucepan over medium-high heat and add canola oil. Add chicken cubes and cook until brown on all sides, about 3-4 minutes. Brown in two batches if necessary. Add onion and serrano pepper to pan. Cook for 3 more minutes. Stir in lime juice, orange juice, water, thyme, salt and black pepper and bring to a boil. Reduce heat to low, partially cover pan with lid and simmer for 30 minutes. Uncover pan. If sauce is not thick and syrupy, turn heat to high and cook, stirring constantly, until sauce is thick.
Personal Notes:
Personal Notes:
Try using cubed pork loin or boneless, skinless chicken breasts instead of chicken thighs. Cooking time and temperature are the same.

Try serving over rice, couscous, grits, polenta, barley, kasha or quinoa.

 

 

 

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