Bianelle Surin’s Haitian-Style Chicken
- 1 chicken 1.5 kg
- 1 lime, halved
- 1 lemon, halved
- Salt and pepper
- 2 tablespoons (30 ml) lemon juice
- 3 to 4 cloves
- 2 tablespoons (30 ml) "Matouk's" brand hot sauce
- 2 cloves garlic, finely chopped
- 2 sprigs parsley, finely chopped
- 2 tablespoons (30 ml) tomato paste
- 1 knob butter
- 1 medium onion
- 3/4 cup (180 ml) water
- 1/4 cup (60 ml) vegetable oil
- Cut the chicken into pieces.
- Remove the skin. In a large bowl, rub the chicken with the lemon or lime juice. Rinse with water, then discard the water.
- Place the chicken back into the bowl and combine with salt, pepper, the lemon juice, cloves, hot sauce, garlic, parsley, and toss to coat. Let stand in the refrigerator for 2 hours.
- In a bowl, combine the tomato paste and water.
- In a saucepan, heat the oil. Brown the drained chicken pieces. Set the marinade aside. Add the onion and stir to blend.
- Add the marinade mixture to the tomato paste. Pour over the chicken.
- Add a knob of butter. Bring to a boil, cover and simmer over low heat for about 1 hour. Adjust the seasoning and serve with rice.
The "Matouk's” brand of hot sauce is mostly sold in Haitian grocery stores and some supermarkets. It can be replaced by another hot pepper sauce like Tabasco or sambal oelek.