Haitian Chicken Fricassee

Ingredients

• 2 lbs (900g) chicken, cut into pieces 2 lbs (900g) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 1 Scotch bonnet pepper, whole 1 Scotch bonnet pepper, whole
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Add the bell pepper, carrots, and tomatoes to the pot. Cook for 5 minutes, until the vegetables start to soften.
5. 5.
   Stir in the tomato paste and cook for an additional 2 minutes.
6. 6.
   Return the chicken to the pot and pour in the chicken broth.
7. 7.
   Add the thyme sprigs, Scotch bonnet pepper, and bay leaf. Season with salt and pepper to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes to 1 hour, until the chicken is tender and cooked through.
9. 9.
   Remove the Scotch bonnet pepper, thyme sprigs, and bay leaf before serving.
10. 10.
    Serve the Haitian Chicken Fricassee over white rice.

Treat your ingredients with care...

• Scotch bonnet pepper — Handle with caution as it is very spicy. Use gloves when handling and be careful not to touch your face or eyes. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture overnight.
• Adjust the spiciness by adding more or less Scotch bonnet pepper.
• Serve with a side of pikliz (Haitian spicy pickled vegetables) for an authentic Haitian experience.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Haitian Chicken Fricassee over a bed of fluffy white rice. Garnish with fresh thyme leaves for an added touch of freshness.

Presentation advice

Arrange the chicken pieces on top of the rice and spoon the flavorful sauce over them. Sprinkle some chopped fresh parsley or cilantro on top for a pop of color.