Poul nan Sòs ~ Chicken in Sauce
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Ingredients
- 1 whole chicken cut into 8 pieces
- 1 Scotch bonnet pepper seeded
- ½ red bell pepper stemmed, seeded, and thinly sliced
- 1 green bell pepper seeded and sliced
- 1 large yellow onion halved and sliced
- 3 cloves garlic
- 2 scallions chopped
- 2 parsley sprigs
- 1 sprig thyme
- 2 tbsp. tomato paste
- 2 tbsp. oil
- black pepper
- 1 tsp. salt
Instructions
- 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 and pour over chicken.
- Chill for 4 hours.
- Heat oil in a Dutch pot oven over medium-high heat.
- Remove chicken from marinade and save.
- Add the chicken to the dutch pot and cook, turning once or until browned which should take 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 until soft. About 8 to 10 minutes.
- Add the tomato paste and cook for 1 minute.
- Return chicken to pot, along with reserved marinade and 1 cup water.
- Bring to a boil then reduce heat to medium-low, and cover pot slightly until chicken is tender. About 25–30 minutes.
- Remove from heat and season to taste with salt and pepper.
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