- 2 leg quarters skin on
- 4 cups water boiling
- 2 limes juice squeezed then reserve the limes
- 1/2 cup Haitian Epis
- 2 tbsp oil Olive oil, vegetable oil, or peanut oil will work.
- 2 cloves garlic crushed or smashed
- 2 tbsp tomato paste
- 1 medium yellow onion sliced
- 1 tbsp fresh parsley
- 1 tbsp thyme
- 2 tbsp apple cider vinegar
- 1/2 tsp kosher salt
- half orange and red bell peppers sliced and seeds removed
Boil 4 cups of water on medium heat. Squeeze out the juice from the limes and set aside. Do not discard the limes.
Clean and wash chicken with the limes then rinse 3-4 times. Place the chicken in a large bowl or colandar, and pour the hot water over the chicken. Use a tongs to transfer the meat from the hot water bath to a large bowl. Season the meat with lime juice and Haitian Epis only. Let marinate for at least 30 minutes; best overnight.
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.
In the same pan, sautee half of the onion and garlic until fragrant (about 45 seconds) then add the tomato paste. Stir. Then quickly add 1 cup water, stir, and add the chicken. Add the sauce to the chicken to help it obtain its reddish color.
Pour the marinating sauce over the chicken, then add 2 cups 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 for 15 minutes.
After 10 minutes of simmering, uncover and add the bell peppers and the other half of sliced onions. Stir, cover, and simmer for the remaining 5 minutes.
Serve warm with rice or preferred side and enjoy!
Recipe courtesy of: Savorythoughts.com.