Easy Haitian Chicken Legume ( Chicken Vegetable Stew) | Episode 75

chicken legs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs reduce fat while drumsticks are often more affordable.

bell peppers

🥗Healthier: mixed bell peppers

💰Cheaper: green bell peppers

Mixed peppers add flavor variety, while green ones are usually cheaper.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are often less expensive.

Add chicken to the pot and mix with Haitian spice.

Add chopped tomatoes and 2 cups of water to the pot with chicken.

Season with salt and cook on medium-high for 20 to 30 minutes.

Cut chayotes into four pieces and peel them; slice eggplants and chop cabbage.

Steam the chopped cabbage on medium-low for 10 to 15 minutes until soft.

Add carrots on top of the cabbage and steam for another 10 minutes.

Remove the carrots and mash the steamed vegetables in the pot once cooled.

Remove chicken from the pot and fry in vegetable oil until golden brown.

Remove most of the liquid from the pot, leaving a little for the legume.

Add cabbage and 3 tbsp of tomato paste to the pot, mix, and cover to cook for 10 to 15 minutes.

Add mashed vegetables and carrots back into the pot with some chicken gravy.

Add 2 tsp of lime juice and adjust seasoning if necessary.

Simmer for another 10 minutes before serving with fried chicken on top.

Cooking Techniques

Equipment Needed

Spice Level: