Poulet Creole
(from aloogobi’s recipe box)
Source: Saveaur
Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Dinner
Ingredients
- 1 3–4-lb. chicken, cut into 8 pieces
- 1 tsp. kosher salt, plus more to taste
- 3 cloves garlic
- 2 scallions, roughly chopped
- 2 sprigs parsley
- 1 sprig thyme, stemmed
- 1 Scotch bonnet chile, split
- 1 green bell pepper, stemmed, seeded, and thinly sliced
- 2 tbsp. canola oil
- 1 large yellow onion, halved and thinly sliced
- 1/2 red bell pepper, stemmed, seeded, and thinly sliced
- Freshly ground black pepper, to taste
- 2 tbsp. tomato paste
Directions
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Place chicken in a shallow baking dish.
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Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1/2 cup water in a food processor and pour over chicken.
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Chill for 4 hours.
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Heat oil in a 6-qt. Dutch oven over medium-high heat. Scrape marinade from chicken; reserve marinade.
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Add chicken to pot and cook, turning once, until browned, about 10 minutes.
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Transfer chicken to a plate and set aside.
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Add remaining green bell peppers, onions, and red bell peppers to pot, season with salt and pepper, and cook, stirring, until soft, 8–10 minutes.
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Add tomato paste and cook, stirring, for 1 minute.
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Return chicken to pot, along with reserved marinade and 1 cup water.
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Bring to a boil, reduce heat to medium-low, and cover pot slightly; cook, stirring occasionally, until chicken is tender, 25–30 minutes.
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Remove from heat and season with salt and pepper.