Poulet Creole (Haitian Stewed Chicken)
By Mick Spillane
Scotch bonnet peppers are what give this traditional Haitian stewed chicken dish its intense, spicy kick.
2-lb. chicken thighs
1 tsp. kosher salt, plus more to taste
3 cloves garlic
2 scallions, roughly chopped
2 sprigs parsley
1 sprig thyme, stemmed
1 Scotch bonnet chile, split
1 green bell pepper, stemmed, seeded, and thinly sliced
2 tbsp. canola oil
1 large yellow onion, halved and thinly sliced
1/2 red bell pepper, stemmed, seeded, and thinly sliced
Freshly ground black pepper, to taste
2 tbsp. tomato paste
1. Place chicken in a shallow baking dish. Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1/2 cup water in a food processor and pour over chicken. Chill for 4 hours.
2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Scrape marinade from chicken; reserve marinade. Add chicken to pot and cook, turning once, until browned, about 10 minutes. Transfer chicken to a plate and set aside. Add remaining green bell peppers, onions, and red bell peppers to pot, season with salt and pepper, and cook, stirring, until soft, 8–10 minutes. Add tomato paste and cook, stirring, for 1 minute. Return chicken to pot, along with reserved marinade and 1 cup water. Bring to a boil, reduce heat to medium-low, and cover pot slightly; cook, stirring occasionally, until chicken is tender, 25–30 minutes. Remove from heat and season with salt and pepper.
Resaninsi (Honduran Rice and Beans with Coconut Milk)
The flavor of this dish is the coconut milk. In most Garifuna dishes, coconut milk is an essential—including this creamy version of rice and beans.
¼ cup canola oil
5 cloves garlic, minced
1 small onion, minced
1 rib celery, minced
½ small red bell pepper, minced
2½ cups long-grain white rice
1½ tsp. ground cumin
1 tsp. freshly ground black pepper
1 tsp. sugar
3½ cups coconut milk
2 cups chicken stock
2 (15-oz.) cans small dark red kidney beans, rinsed and drained
2 sprigs cilantro, chopped
Kosher salt, to taste
Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, onion, celery, and bell pepper; cook until soft, about 10 minutes. Add rice, cumin, black pepper, and sugar; cook for 1 minute. Add coconut milk and stock; boil. Reduce heat to medium-low, add beans and cilantro, and season with salt; cook, covered and stirring occasionally, until rice is tender, about 30 minutes.