This recipe appears in the newly revised Eating Right curriculum, and it has become a new favorite here in the OFL office. This recipe is simple to prepare and has a unique citrus flavor. It was quite a hit when we tested it out in our class Cascade People's Center last month. Try it out and let us know what you think!
Haitian-Style Chicken
Serves 8, 2/3rds cup per serving
Ingredients:
1 large onion
½ small serrano pepper
2 limes
2 pounds boneless, skinless chicken thighs
2 Tablespoons canola oil
1 cup orange juice
¼ cup water
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
Directions:
1. Peel onion. Rinse onion and pepper.
2. Dice onion and mince pepper
3. Cut limes in half and squeeze juice into a bowl. Discard any seeds.
4. Cut chicken into 1-inch cubes.
5. Heat canola oil in a large saucepan over medium-high heat. Add chicken cubes and cook until brown on all sides, about 3-4 minutes. Brown in two batches, if necessary.
6. Add onion and serrano pepper to skillet. Cook for 3 more minutes.
7. Stir in lime juice, orange juice, water, thyme, salt and black pepper, and bring to boil.
8. Reduce heat to low, partially cover pan with lid and simmer for 30 minutes.
9. Uncover pan. If sauce is not thick and syrupy, turn heat to high and cook, stirring constantly, until sauce is thick.
Chef’s Notes:
-Try using cubed pork loin or boneless, skinless chicken breasts instead of chicken thighs. Cooking time and temperature are the same.
-Try serving over rice, couscous, grits, polenta, barley, kasha or quinoa.
-If you don't drink a lot of orange juice, you can use concentrate and just prepare the amount that you need for the recipe, and then freeze the rest for next time.
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