Easy Haitian Chicken
288kcal
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1/4 cup white wine
- 1 1/2 cups chicken broth
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
Equipment
- Dutch oven or large oven-safe pot
- small bowl
- Cutting board
- knife
- Measuring Spoons
- Mixing spoon
- oven mitts
Method
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the lime juice, salt, black pepper, thyme, allspice, and cayenne pepper.
- Rub the chicken thighs with the spice mixture and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- In a Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat.
- Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- Add the tomato paste, onion, bell pepper, and garlic to the pot and sauté for 2-3 minutes, until softened.
- Deglaze the pot with the white wine, scraping up any browned bits on the bottom of the pot.
- Add the chicken broth and return the chicken thighs to the pot, making sure they are submerged in the sauce.
- Cover the pot and bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and tender.
- Garnish with chopped fresh parsley and cilantro before serving.
Nutrition
Serving1gCalories288kcalCarbohydrates7gProtein29gFat15gSaturated Fat3gCholesterol128mgSodium644mgPotassium530mgFiber2gSugar3g