Directions: |
Directions:Step One: Preparing the chicken
Grab your chicken from refrigerator/freezer. Allow chicken to thaw. Cut away and remove excess fat or undesired skin. Place all chicken into the large mixing bowl. Cut lime(s) into halves. Ratio: 1/2 lime to 2-3 piece(s) of chicken. Squeeze lime juice into a small bowl. Place squeezed lime halves into the mixing bowl with chicken. Rub the squeezed lime halves into each piece of chicken. Fill large pot with water and set on stove top to boil. While waiting to boil, execute Step 2.
Step Two: Preparing your spices
Peel cloves of garlic. Ratio: 1 clove per 2 pieces of chicken. Peel and cut onion. Ratio: 1/4 onion per 4 pieces of chicken. Cut green pepper. Ratio: 1/4 green pepper per 4 pieces of chicken. Cut scotch bonnet pepper. Ratio: 1/8 per 8 pieces of chicken. Cut bouillon cube. Ratio: 1/3 cube to 4 pieces of chicken. Add green pepper, onion, garlic, scotch bonnet pepper, bouillon cube into mortar and pestle/or food processor and crush/blend into a lumpy paste.Then pour paste back into small bowl with lime juice, add 1 tablespoon of salt and black pepper. Then add 1 teaspoon of thyme and 3-5 cloves. Stir all ingredients until salt dissolves. Set ingredients aside and go to Step 3.
Step Three: Marinating the chicken
Remove pot of boiling water from stove. Pour the water into bowl with chicken. Allow chicken to sit in water for about 5 minutes or until chicken whitens. Remove chicken from water and place into large plastic tuperware container. Pour spice ingredients into container of chicken. Mix chicken. Cover container with lid and refrigerate for a couple of hours. Continue to Step 4.
Step Four: Preparing the pan
Coat deep frying pan or pot with corn oil. Should be about 1/2 cup of corn oil. Place 2 tablespoons of tomato paste into measuring cup and dilute with 2 cups of water. Stir until paste dissolves. Remove chicken from refrigerator and set aside. Place pan/pot with corn oil onto stove set medium high. Remove lid off container of chicken. Add chicken one by one into the hot pot/pan carefully to avoid the sizzle of oil. Continue until all the pieces are in the pot. When chicken is brown, pour remaining spice juice from container into pot/pan. Add the 2 cups of tomato juice. Add 1 cup of water for 4-5 pieces of chicken. Add 2 cups of water for 8-10 pieces. Set stove on high, cover chicken, and let cook for 16 to 18 minutes. After cooking on high, salt to taste sauce, set stove to medium and allow chicken to cook until tender or gravy thickens. Should take about another 20-25 minutes. Add other half of onion on top of chicken. For best presentation, onion should be sliced into rings. Turn off stove and allow to sit for 5 minutes.
Enjoy!! |
This recipe for Guery's Hot Haitian Brown Stew Chicken is from