Haitian Poule Creole
230kcal
Ingredients
- 8 chicken drumsticks
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 celery stalk, chopped
- 1 can (14 oz) diced tomatoes
- 2 tsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth
- 1 scotch bonnet pepper (optional)
- 2 tbsp chopped parsley (optional)
Method
- Season the chicken with salt and pepper.
- Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Remove chicken from pot and set aside.
- Add the onion, garlic, bell pepper, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, thyme, paprika, cumin, salt, and black pepper. Add the chicken broth and stir to combine.
- Return the chicken to the pot. If using, add the scotch bonnet pepper.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes, until the chicken is cooked through and tender.
- Stir in the chopped parsley, if using.
- Serve hot with rice or plantains.
Nutrition
Serving1gCalories230kcalCarbohydrates9gProtein21gFat12gSaturated Fat3gCholesterol85mgSodium540mgPotassium570mgFiber2gSugar5g