SERVINGS
4
TOTAL TIME
1 h 6 mins
– Boil water. Squeeze out the juice from the limes and set aside. Do not discard the limes. – Clean and wash chicken with the limes then rinse. Place the chicken in a large bowl or colandar, and pour the hot water over the chicken. Transfer the meat from the hot water bath to a large bowl. Season the meat with lime juice and Haitian Epis only. Let marinate.
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– In a heavy bottom pan or Dutch oven over medium high heat, add two tbsp. oil and sear the meat on both sides until dark golden brown; do not discard the marinating sauce as we will use it. Remove meat from heat and place on a paper towel plate.
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– In the same pan, sautee half of the onion and garlic until fragrant, then add the tomato paste. Stir. Then quickly add water, stir, and add the chicken. Add the sauce to the chicken to help it obtain its reddish color.
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– Pour the marinating sauce over the chicken, then add water in the marinating bowl to help transfer any left over seasoning and pour it around the chicken along with apple cider vinegar, parsley, kosher salt, and thyme. Cover and let simmer.
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– After simmering, uncover and add the bell peppers and the other half of sliced onions. Stir, cover, and simmer longer.
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– After simmering, uncover and add the bell peppers and the other half of sliced onions. Stir, cover, and simmer longer.
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– Serve warm with rice or preferred side and enjoy!