Stewed Chicken (Poule en Sauce)

Courtesy of Publix.com

Servings: 4
Total Time: about 1 hour
Active Time: 20 minutes

 

  • 4 chicken leg quarters (3 3/4 lb)
  • 1 tsp dried thyme
  • 2 Tbsp fresh Italian parsley
  • 1 lime, for juice
  • 1 medium red bell pepper
  • 2 tsp minced garlic
  • 1 cup prediced yellow onions
  • 1/2 cup reduced-sodium chicken broth (or stock)
  • 1 small Scotch bonnet (or habanero) pepper
  • 2 Tbsp tomato paste
ITEMS YOU MAY ALREADY HAVE
  • 1 Tbsp olive oil
  • 1 Tbsp seasoned salt

Ingredients

2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon seasoned salt
1 teaspoon dried thyme
1 teaspoon black pepper
2 teaspoons minced garlic
4 chicken leg quarters (3 3/4 lb)
1 tablespoon olive oil
1 medium red bell pepper, sliced
1 lime, for juice
1 small Scotch bonnet (or habanero) pepper (whole)
1 cup prediced yellow onions
1/2 cup reduced-sodium chicken broth (or stock)
2 tablespoons tomato paste

Steps

  1. Chop parsley. Combine in large bowl: parsley, seasoned salt, thyme, black pepper, and garlic. Add chicken and toss to coat (wash hands). Let stand 15 minutes (or chill overnight) to marinate.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Add oil and chicken; cook 5–6 minutes on each side or until chicken has browned. Slice bell pepper (1 cup); squeeze lime for juice (1 tablespoon).
  3. Stir bell peppers, the whole Scotch bonnet pepper, onions, broth, tomato paste, and lime juice into chicken. Reduce heat to medium and cover; cook 25 minutes. Remove lid; simmer 8–10 minutes, stirring occasionally, and until chicken is 165°F. Serve.
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