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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was found on & 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.;) 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 |
Directions:
1. Wash chicken well & pat dry.
2. Rub each piece with limes/lemons and sprinkle with salt.
3. Heat oil in heavy ovenproof pan.
4. Preheat oven to 375°F.
5. Fry chicken pieces in hot oil.
6. Meanwhile, in a bowl, combine garlic, sugar, tomato sauce and salt; mix well.
7. After 5 minutes of frying the chicken, add sliced onions and chopped pepper, for 5-7 minutes.
8. Remove pan from heat and drain excess oil and add the tomato mixture, stirring well.
9. Place the pan in oven & bake uncovered for 20 minutes or until chicken is cooked completely.
10. Transfer chicken to serving platter lined with lettuce and onion rounds and with a pile of Picklese #148276 vegetables.
11. Served with diri blanc (plain white rice) - pour sauce over rice.
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