My daughters love to eat chicken. Any.kind.of.chicken. Especially chicken with creole sauce. Spicy creole sauce. This is an easy adaptation of an original Haitian recipe. Enjoy!
6 chicken breasts (boneless, skinless)
- 3 T tomato paste
- 4 cups chicken broth
- 2 chicken bouillon cubes
- 1 onion diced
- 1 green pepper diced
- 1 scotch bonnet pepper *
- 1 T lime juice **
- 1 tsp salt
- 2 cloves garlic
- 1 leek chopped
- parsley and thyme to taste
- cooked rice
Cook chicken in broth and boullion. Save broth for sauce. Shred or chop chicken. In large sauce pan saute onions, leek, peppers and garlic in small amount of chicken broth. When vegetables are soft, add tomato paste, lime juice, 2 cups broth and chicken to sauce pan. Cook on medium heat until sauce is reduced and somewhat thicker. Serve over rice.
*may substitute hot pepper sauce for the SB pepper if desired.
** in true Haitian cooking tradition, use remaining lime to rub on chicken after washing before cooking.
