Today on GTU we learned how to make a mouth watering Haitian cuisine.
Makaya Catering is currently introducing Haitian Haute Cuisine (Haitian fine dining) to Utah through series of pop-up restaurant experiences. At each event they serve a five course meal, with Haitian music playing in the background and the story behind each dish.
Below Chef Roody shared his recipe for Poulet Caribbe.
- One and a half to two pounds of chicken thighs.
- 1 tsp chopped parsley
- 1 tsp of freshly minced (or pressed) garlic
- 1/2 tsp of fresh thyme
- 1/4 tsp salt or to taste.
- 1/4 tsp of ground cloves
- 1/2 tbsp of chicken bouillon–preferred brand is Maggi
- 1 tsp of freshly ground black pepper
- 1 tbsp of lemon
- 2 tbsp of olive oil
- 1/2 tsp of chilly powder
- 1/2 tsp of smoked paprika
- 1 white onion, chopped.
- 3 fresh Roma tomatoes, diced.
- 2 whole habanero peppers
- 1 can of coconut milk
- 1 tbsp of extra virgin olive oil
- Garlic Rice
- 2 cups of rice
- 4 tbsp of butter
- salt to taste
- 1/2 tbsp of minced garlic
- Blanched Green Beans.
- 1 lb of fresh green beans
- 4-6 cups of water
- 3 tbsp pf salt
- Sautéed green beans
- 1/2 tsp of minced/pressed garlic
- 1 tbsp of butter
- 1/2 tsp of fresh lemon juice
- 2 tbsp of water
To marinade the chicken add the dry ingredients, chopped herbs, oil and lemon juice in large bowl and mix well. Add the chicken to the mixture. Stir in the chicken to make sure that every piece is fully covered with the seasoning. let it marinate for at least 15 minutes.
Heat a large sauce pan (medium high) add oil, chopped onion, diced tomatoes and the habanero peppers. stir gently for 1 to 2 minutes then add one can of coconut milk. When comes to a boil add the chicken. let cook for 15 minutes then turn every piece over to the other side, let cook for 15-20 minutes remove the thighs from the sauce sauce and place them in the over skin side up to broil until skin is golden and crispy.
Takes 25-35 min.
Add to a medium pot on low heat, the butter and minced garlic, stir for about one minute then add four cups of water and turn on to high heat. Add salt to taste that should be about 1 to 1/2 tsp. Wait for the water to boil before adding the rice. Add two cups of white rice to the boiling water, the water will temporarily stop boiling because the rice will cause its temperature to drop but should start boiling within 30-45 seconds. At that point you need to stir the rice for about 10 seconds, that will ensure that it does not clump together. Turn the heat to medium and place a lid on the pot. Most of the water should evaporate within 10-15 minutes. Stir the rice one more time for about 10 seconds, place the lid back on, turn the heat to low/simmer for 8-10 minutes. at that point you should have perfectly cooked rice. Or you can use a rice cooker, follow the manufacturer’s instructions if you do.
Blanched Green Beans
Set aside large bowl of ice cold water with ice. Add 4 to 6 cups of water to a pot on high heat, add about 3-4 tbsp of salt and bring to a boil. Add the green beans to the water and boil for 2 minutes. strain and then added beans in ice cold water to stop the cooking process. They should be bright green. greener than they were before being blanched. remove green beans from cold water.
Sautéing the beans:
In a frying pan on medium heat add 1 tbsp of butter and minced garlic, let cooked for about 30-45 seconds, then add 2 tbsp of water, 1/2 tsp of lemon juice, and a pinch of salt. Cook for 30-45 seconds then add green beans, mix well.
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