Haitian Chicken Fritters Food
HAITIAN-STYLE FRIED CHICKEN
This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.
Provided by cremebrulee
Categories World Cuisine Recipes Latin American Caribbean
Time 12h36m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
- Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g
HAITIAN CHICKEN IN SAUCE
This recipe was found on islandflave.com & this way I was able to obtain the correct amounts of the ingredients & proper cooking times. I have enjoyed making this chicken for a long time now, as it was given to me in Creole and without amounts. It is great the following day, that is if you have any left.Update: 07/18/2009 so as to make some more of the sauce w/out lessening all the good flavors, this time we made it with 6 cloves of garlic, 3/4 cup crushed tomatoes,1/4 cuo brandy or cognac & added broth as needed - low-sodium, low-fat chicken broth! As far as the peppers go I love Scotch Bonnet Peppers and their flavor is wonderful! As I was going to serve this to our friends - one of the kitchen aides asked me if I wouldn't put sliced olives in the dish and we did and it tasted awesome - on white rice or brown rice, if you choose and with string beans almondine.;)
Provided by Manami
Categories Whole Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken well & pat dry.
- Rub each piece with limes/lemons and sprinkle with salt.
- Heat oil in heavy ovenproof pan.
- Preheat oven to 375°F.
- Fry chicken pieces in hot oil.
- Meanwhile, in a bowl, combine garlic, sugar, tomato sauce and salt; mix well.
- After 5 minutes of frying the chicken, add sliced onions and chopped pepper, for 5-7 minutes.
- Remove pan from heat and drain excess oil and add the tomato mixture, stirring well.
- Place the pan in oven & bake uncovered for 20 minutes or until chicken is cooked completely.
- Transfer chicken to serving platter lined with lettuce and onion rounds and with a pile of "Picklese" #148276 vegetables.
- Served with diri blanc (plain white rice) - pour sauce over rice.
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- Start with the chicken. The Haitian style of meat preparation is toclean it with sour orange juice or lime juice. For this recipe, you can use thelime juice and white vinegar to clean the chicken. After you’ve done that,rinse the chicken with hot water.
- Grab a bowl and prepare the marinade in it. Add the chicken bouilloncube, seasoning salt, black pepper, thyme, garlic and parsley to the bowl. Mixall the ingredients together.
- Use the mixture from the bowl to marinate the chicken. After theseasoning is on the chicken, leave it alone for a minimum of 15 minutes.However, if you want to enhance the flavor even further, you can let thechicken marinate overnight. Just put the seasoned chicken in the refrigeratorand then take it out the next day. It will taste so much better that way.
- Grab a large sauce pan and put it on the stove. Place the chicken intothe pan and turn on the heat to medium high. Your goal here is to brown bothsides of the chicken.
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