Haitian Chicken Gf Recipes

HAITIAN CHICKEN (GF)

Haitian Chicken (GF) image

This is a delicious recipe. On all my recipes suitable for a gluten free diet I will put (GF) beside the title. I found it on an old newspaper clipping I had saved. Its also an economical recipe as it uses thighs and legs.

Provided by All about pies in W

Categories Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 -10 chicken legs or 8 -10 chicken thighs
3/4 cup chopped bread and butter pickles
1/4 cup pickle juice
1/3 cup ketchup
1/4 cup soy sauce (note use gf sauce for gluten free diets)
1/2 cup brown sugar

Steps:

Line baking pan with aluminum foil.
Lightly spray oil or pam onto foil.
Place chicken on foil and bake 20- 25 minutes in 350* oven.
Meanwhile mix the rest of the ingredients together in a microwave safe bowl and cook on high until boiling.
(or in pan on stove stop).
Pour over chicken.
Reduce heat to 325 and bake for 10- 15 more minutes.
If you want to serve the sauce over rice I recommend doubling the sauce ingredients.

Nutrition Facts : Calories 522.8, Fat 27.1, SaturatedFat 7.6, Cholesterol 184.8, Sodium 1144.8, Carbohydrate 25.9, Fiber 0.5, Sugar 22.8, Protein 42.1

HAITIAN CHICKEN IN SAUCE

Haitian Chicken in Sauce image

This recipe was found on islandflave.com & this way I was able to obtain the correct amounts of the ingredients & proper cooking times. I have enjoyed making this chicken for a long time now, as it was given to me in Creole and without amounts. It is great the following day, that is if you have any left.Update: 07/18/2009 so as to make some more of the sauce w/out lessening all the good flavors, this time we made it with 6 cloves of garlic, 3/4 cup crushed tomatoes,1/4 cuo brandy or cognac & added broth as needed - low-sodium, low-fat chicken broth! As far as the peppers go I love Scotch Bonnet Peppers and their flavor is wonderful! As I was going to serve this to our friends - one of the kitchen aides asked me if I wouldn't put sliced olives in the dish and we did and it tasted awesome - on white rice or brown rice, if you choose and with string beans almondine.;)

Provided by Manami

Categories Whole Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (3 1/2-4 lb) fryer, cut into 1/8 's
1 large onion, sliced thin
1 scotch bonnet pepper, chopped fine
3 garlic cloves, smashed or 3 minced garlic
3/4 cup tomato sauce
3 tablespoons sugar or 3 tablespoons Splenda sugar substitute
salt, to taste
2 -3 limes or 2 -3 lemons
vegetable oil

Steps:

Wash chicken well & pat dry.
Rub each piece with limes/lemons and sprinkle with salt.
Heat oil in heavy ovenproof pan.
Preheat oven to 375°F.
Fry chicken pieces in hot oil.
Meanwhile, in a bowl, combine garlic, sugar, tomato sauce and salt; mix well.
After 5 minutes of frying the chicken, add sliced onions and chopped pepper, for 5-7 minutes.
Remove pan from heat and drain excess oil and add the tomato mixture, stirring well.
Place the pan in oven & bake uncovered for 20 minutes or until chicken is cooked completely.
Transfer chicken to serving platter lined with lettuce and onion rounds and with a pile of "Picklese" #148276 vegetables.
Served with diri blanc (plain white rice) - pour sauce over rice.

HAITIAN-STYLE FRIED CHICKEN

Haitian-Style Fried Chicken image

This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.

Provided by cremebrulee

Categories World Cuisine Recipes Latin American Caribbean

Time 12h36m

Yield 6

Number Of Ingredients 10

Ingredients

3 pounds chicken legs
1 cup lemon juice
½ white onion, chopped
1 head garlic, cloves separated and minced
3 tablespoons seasoned salt
3 tablespoons paprika
3 tablespoons ground thyme
2 tablespoons ground black pepper
2 tablespoons whole cloves
vegetable oil for frying

Steps:

Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g

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