Haitian Chicken in Rich Tomato Sauce
Experience the vibrant flavors of Haiti with this delectable recipe for Haitian Chicken in Rich Tomato Sauce. Originally discovered on islandflave.com, this dish has been perfected over the years to ensure that every bite delivers a burst of flavor. The combination of juicy chicken pieces marinated in citrus and salt, then sautéed with garlic, onions, and the unique heat of Scotch bonnet peppers, creates a symphony of taste that is both satisfying and aromatic. Enhanced with a luscious tomato sauce and a hint of sweetness, this chicken dish not only stands out on its own but is also fantastic the next day. Serve it over rice with a side of string beans almondine for a complete and unforgettable meal that will impress your family and friends. Whether you stick to traditional white rice or opt for nutty brown rice, this dish promises a culinary escape to the Caribbean.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Fryer Chicken
1 (3 1/2-4 lb) (cut into eighths)
Onion
1 large (sliced thin)
Scotch Bonnet Pepper
1 (chopped fine)
Garlic
3 cloves (smashed or minced)
Tomato Sauce
3/4 cup
Sugar or Splenda
3 tablespoons
Salt
to taste
Limes or Lemons
2-3 (juiced)
Vegetable Oil
for frying
Instructions
1
Wash the chicken thoroughly under cold water and pat it dry with paper towels.
2
Squeeze the juice from 2-3 limes or lemons over the chicken pieces, ensuring each piece is coated, and sprinkle with salt to taste. Let it marinate for about 30 minutes.
3
In a heavy ovenproof pan, heat a generous amount of vegetable oil over medium-high heat until hot.
4
Preheat your oven to 375°F (190°C).
5
Carefully add the marinated chicken pieces to the hot oil, frying them on all sides until golden brown, about 8-10 minutes.
6
In a bowl, mix together the garlic, sugar (or Splenda), tomato sauce, and a pinch of salt until well combined.
7
After 5 minutes of frying, add the sliced onions and chopped Scotch bonnet pepper to the pan with the chicken, sautéing for an additional 5-7 minutes or until the onions are translucent.
8
Remove the pan from heat and carefully drain any excess oil. Pour in the tomato mixture, stirring gently to coat the chicken evenly.
9
Transfer the pan to the preheated oven and bake uncovered for 20 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C).
10
Once cooked, transfer the chicken to a serving platter lined with fresh lettuce and onion rounds. Serve alongside a pile of 'Picklese' vegetables for an authentic touch.
11
Enjoy over a bed of plain white rice or brown rice, generously pouring the rich sauce over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Haitian Chicken in Rich Tomato Sauce?
It is a traditional Haitian dish featuring chicken marinated in citrus and salt, fried with onions and Scotch bonnet peppers, and finished in a sweet and savory tomato sauce.
What type of chicken should I use for this recipe?
The recipe calls for one fryer chicken, approximately 3.5 to 4 pounds, cut into eighths.
How do I prepare the chicken before cooking?
Wash the chicken under cold water, pat it dry, and then coat it with lime or lemon juice and salt.
How long should the chicken marinate?
The chicken should marinate in the citrus juice and salt for about 30 minutes before frying.
What kind of citrus is best for the marinade?
You can use the juice from 2 to 3 limes or lemons.
At what temperature should the oven be set?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long do I fry the chicken pieces?
Fry the chicken in hot vegetable oil for about 8 to 10 minutes until golden brown on all sides.
What ingredients are in the tomato sauce mixture?
The sauce is a mix of tomato sauce, garlic, sugar or Splenda, and a pinch of salt.
When do I add the onions and Scotch bonnet pepper?
Add the sliced onions and chopped pepper to the pan after the chicken has been frying for 5 minutes.
How long should I saute the onions?
Saute the onions and pepper with the chicken for 5 to 7 minutes until the onions are translucent.
Do I need to drain the oil before baking?
Yes, remove the pan from the heat and carefully drain any excess vegetable oil before adding the tomato sauce.
How long does the chicken bake in the oven?
Bake the chicken uncovered for 20 minutes.
What is the target internal temperature for the chicken?
The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
What is the heat level of this dish?
This dish is spicy due to the inclusion of one chopped Scotch bonnet pepper.
Can I use a sugar substitute?
Yes, the recipe allows for either 3 tablespoons of sugar or an equivalent amount of Splenda.
How should I serve Haitian Chicken?
Serve it over white or brown rice, garnished with lettuce and onion rounds, and a side of Picklese.
What are 'Picklese' vegetables?
Picklese (Pikliz) is a traditional Haitian condiment of pickled cabbage, carrots, and peppers.
What side dish pairs well with this recipe?
String beans almondine is a highly recommended side for this meal.
Is this recipe good for leftovers?
Yes, the dish is noted for being fantastic the next day as the flavors continue to meld.
How many cloves of garlic are required?
The recipe calls for 3 cloves of garlic, either smashed or minced.
What size onion should I use?
Use one large onion, sliced thin.
Can I use brown rice instead of white rice?
Yes, both plain white rice and nutty brown rice work well with the rich tomato sauce.
What makes the sauce 'rich'?
The combination of tomato sauce, garlic, and sugar, which thickens and caramelizes slightly during the baking process.
Do I bake the chicken covered?
No, the chicken should be baked uncovered to allow the sauce to thicken and the chicken to finish browning.
What kind of pan should I use?
A heavy ovenproof pan is recommended so you can move from the stovetop to the oven easily.
How much tomato sauce is needed?
The recipe requires 3/4 cup of tomato sauce.
Is this an authentic Haitian recipe?
Yes, it is based on traditional flavors and was originally discovered on islandflave.com.
How many ingredients are in this recipe?
There are 9 primary ingredients: chicken, onion, Scotch bonnet, garlic, tomato sauce, sugar/Splenda, salt, citrus, and oil.
Should I wash the chicken?
According to the instructions, the chicken should be washed thoroughly under cold water before patting dry.
Can I substitute the Scotch bonnet pepper?
If you cannot find Scotch bonnet, a Habanero pepper is the closest substitute in terms of heat and flavor profile.