Name: Poulet roussi
Eaten in: Martinique
Category: Traditional
This is a recipe that I will be making over and over again. It is stew-like, but on the light side and delightful in the mixture of flavors and textures. As the ingredients melt and cook together, they bind together to give the chicken a distinctive color and a remarkable taste. Spicy, but just enough, harmonious, above all. A bite of this dish, will have you say “wow” and then never want to be done eating. I know, I savored every single bite long after I had an empty plate in front of me.
Poulet roussi
Print recipe| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
Ingredients
- 1 chicken ((or chicken thighs and drums))
- 1 big onion
- 4 stalks green onions
- 3 tablespoons parsley (finely chopped)
- 2 Whole cloves
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 concentrated stock (cube)
- 2 tablespoons oil
- 1 scotch bonnet pepper
- salt and pepper (to taste)
- somethyme
- 1/2 lime
- 2 cloves garlic
Directions
| 1. | In a pan (or skillet ) pour 2 tablespoons of oil. At medium heat , let the oil heat up and then add 1 tablespoon sugar. You will quickly get some caramel. Keep stirring as the sugar may burn quickly |
| 2. | Once your caramel reaches a beautiful brown, lower the heat . Add the pieces of marinated chicken. Beware of oil splashes! Brown the chicken on each side until it takes on a nice caramel color |
| 3. | When you see gravy made from chicken juices at the bottom of your pot. Add the tomato paste, spices and herbs. You can use the spice marinade. Season with salt and pepper. Mix and let reduce for 2 to 3 minutes. |
| 4. | Dissolve the bouillon cube in about 500ml of hot water. Pour on the chicken and bring to a boil. Add the pepper and cook half-covered for about 30 minutes. Monitor regularly. The sauce should reduce by half. |
| 5. | This dish is delicious reheated. Do not hesitate to prepare it in advance.Serve with Creole rice, pasta or steamed vegetables. |
Note
Adapted from: http://www.macuisinecreole.fr/2010/06/poulet-roussi.html
