I Tried Making Haiti's National Dish

INGREDIENTS:

• ½ cup Epis Green seasoning
• 5 Chicken drumsticks & 1 lbs chicken thighs
• ½ tbsp complete seasoning
• ½ tbsp adobo
• 2 tbsp scotch bonnet pepper sauce
• 2 sprigs Thyme
• ¼ bundle parsley
• ¼ bunch cilantro
• ½ tbsp chicken bouillon
• 2 scotch bonnet peppers
• 5 cloves
• 1 red bell pepper sliced
• 1 onion sliced
• 1 cup water
• 2 tbsp tomato paste

DIRECTIONS:

1) Wash chicken then marinate with haitian epis (green seasoning mix), adobe, sazon, and scotch bonnet pepper sauce. Let sit for at least an hour before cooking.

2) In a caldero pot, add 2 tbsp of oil and add in the chicken. Cook on medium high heat for 5 minutes on each side to let the chicken create its own juices. Then add in ½ cup water, chicken bouillon, bundled herbs (parsley, cilantro, and thyme), and scotch bonnet peppers with cloves stuck in them. Let this cook down about 10 more minutes.

3) Take chicken out and leave the stock cooking on a medium boil so it can reduce. Fry chicken separately until golden brown and crispy.

4) Add tomato paste into the stock and mix until sauce is thickened. Add back in chicken along with sliced pepper and onion. Mix and add a bit more water if you want more sauce. Cook on medium low with the lid on 10 more minutes and its ready to serve over rice and enjoy :))

Видео I Tried Making Haiti's National Dish канала Henna Sharee