HAITIAN CHICKEN IN SAUCE || HOW TO MAKE AND CLEAN || MEM KIJAN POU OU FER POUL

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with fewer calories, while banana peppers are milder and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with good fats, while vegetable oil is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be a cheaper protein option.

chicken broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade vegetable broth is lower in sodium, while water with seasonings is cost-effective.

Place a pot on the stove and set the heat to 7/8.

Add 1/4 cup of vegetable oil to the pot.

Add the chicken (do not add any of the juices from the chicken just yet; save those for later).

Cook the chicken for 10 to 15 minutes, occasionally turning until it develops some color.

Reduce the heat to 6 or 7.

In the pot that contained the chicken (with just the juices remaining), add 2 tablespoons of tomato paste and mix well.

Add the tomato paste mixture to the chicken and mix thoroughly. Allow it to cook for about 5 minutes.

Add the carrots, potatoes, parsley, and thyme (tied together).

Pour in 2 cups of water from the epis bowl, add 1 cube of chicken-flavored bouillon (Maggie), and optionally include 1 bonnet pepper.

Let the mixture boil for 20-25 minutes.

Add sliced onions and bell peppers (in your desired amounts and colors).

Allow it to cook for an additional 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level: