Chicken Marinade
Serves 410 mins prep45 mins cook
A flavorful chicken marinade featuring Haitian spices (Epis), lime, and a savory sauce served over basmati rice with green peas. This dish is perfect for a delicious dinner or meal prep. The chicken is marinated overnight, boiled, and seared for a crispy texture, then combined with a rich sauce that includes tomato paste, herbs, and spices, along with seasoned rice and peas for a complete meal.
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What you need
Instructions
1: Lightly score the chicken and wash with lime. 2: Add the Epis to the chicken and let marinate overnight or for at least a few hours. 3: Add chicken to a pot and add enough water to cover chicken completely. 4: Bring to a boil and boil for 20 minutes. 5: Remove chicken and reserve 2-3 cups of leftover liquid from the pot. 6: In a pan, add enough Canola oil to cover half of the chicken and sear for a few minutes on each side. 7: Remove chicken and set aside. 8: In the same pan, remove oil to have about 2 tablespoons remaining. 9: Add tomato paste, ground cloves, Epis, Sazon, garlic powder, onion powder, and chicken bouillon. 10: Cut tomatoes, yellow onion, bell peppers, and green onion. Add half to the sauce now. 11: Add the reserved liquid from the pot and bring to a boil, letting the sauce lightly reduce. 12: Add chicken and cook until it’s well coated. 13: Add the remaining scallions, onions, and bell peppers to the pan for some crunchy pieces. 14: In a saucepan, add oil and peas and cook for about 4 minutes. 15: Add chicken bouillon, Epis, thyme, garlic powder, and onion powder, and cook for about 3 minutes. 16: Add the rice and water, cooking at medium-high heat until most of the water evaporates. 17: Cover the rice and turn the temperature to low simmer, cooking for about 15-20 minutes.View original recipe