Creole chicken

Ingredients for 4 servings:

• 1 poulard(s) or chicken or legs with skin
• 1 tbsp Caribbean rum
• 2 tbsp tomato paste
• 3 onions, cut into strips
• 2 garlic cloves
• 1 bay leaf
• 1 carnation(s)
• 1 pepper, red or habanero pepper
• 2 tbsp lime juice
• salt and pepper
• some cream or coconut paste

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Chicken Creol – Original from Haiti

To make the pickling sauce, sauté the onions, garlic, and chili peppers, then deglaze with rum. Add tomato paste and water. Add the spices and lime juice and simmer for about 15 minutes. Cut the chicken into pieces (or buy only the legs). Once the sauce has cooled, add the chicken pieces to the sauce. Make sure everything is covered with liquid. It’s best to refrigerate overnight (at least 3-4 hours). Remove the chicken pieces from the sauce and fry them in a pan or on the grill until crispy. Bring the sauce to a boil and allow it to thicken slightly. Add cream or coconut paste. Serve the sauce separately from the meat. This goes best with rice or, even better, Haitian rice (rice with black beans).