As I travel the globe from the comfort of
my home and cook all these wonderful recipes, I’m amazed at how each country’s
cooking techniques vary so much. Some are very elaborate and some very simple. As
I mentioned in an earlier post, the ingredients seem to be very similar but the
way each country puts them together is totally different. Take this Haitian dish as an example; the
ingredients are almost the same as the Bolivian dish I cooked a little while
back. However, the cooking technique is so very different, and yet they both
work so wonderfully well.
Ingredients
1 lb. boneless chicken breasts
1/2 shallot, diced
2 tsp of garlic, minced
1 tbsp of lime juice
4 sprigs of fresh parsley
4 sprigs of fresh thyme
1 tsp. black pepper
1/2 scotch bonnet pepper, cut in julienne slices
1/2 red pepper, cut in julienne slices
1 chicken stock cube
1 tbsp of Adobo or seasoning salt
Sauce:
1 1/2 tsp tomato paste
1/2 cup of olive oil
1/2 onions, diced
1/2 shallot, diced
2 tsp of garlic, minced
1 tbsp of lime juice
4 sprigs of fresh parsley
4 sprigs of fresh thyme
1 tsp. black pepper
1/2 scotch bonnet pepper, cut in julienne slices
1/2 red pepper, cut in julienne slices
1 chicken stock cube
1 tbsp of Adobo or seasoning salt
Sauce:
1 1/2 tsp tomato paste
1/2 cup of olive oil
1/2 onions, diced
Description
Clean the chicken with lemon or sour orange
juice. Rinse in hot water.
Season chicken with garlic, shallot,
parsley, thyme, black pepper, chicken cube, and seasoning salt.
Marinate for 4 hours or overnight to allow flavours
to meld.
In a cooking pot, add the chicken pieces
and bring 4 cups of water to a boil over high heat.
Let it cook for about 25-30 minutes.
In a saucepan, add a half cup of oil and
transfer the chicken over; brown each side of the chicken.
Stir in onions, peppers, tomato paste, and
add a cup of water.
Reduce heat and let it cook for 15 minutes;
simmering in the sauce.
We didn’t have any Scotch Bonnet, so I just
used a few ordinary chillies instead.
I think this would work better with boned
chicken rather than boneless. As you have to stew the chicken for such a long
time, I think you’d get a better flavoured stock from the bones. You could then disregard
the bones and be left with boneless chicken for the browning section of the cooking process.
Having said all that, I really liked this
recipe, but next time I think I’ll use a little less salt.
We gave it 8 out of 10
Ammo
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