Ingredients
for the Poulet Sauce
3 chicken thighs + drumsticks, bone in, skin off
3 tbsp salt
1 orange
1 lime
1 lemon
2 medium yellow onions
4 sprigs thyme
8 garlic cloves
2 Scotch bonnet or habanero chilies
Extra virgin olive oil
½ c tomato paste
Salt to taste
1 red bell pepper
1 yellow bell pepper
2 c salted chicken stock
Small handful roughly chopped parsley sprigs
for the Diri Djon Djon
1 cup Rice
1 cup dried djon djon OR half of a djon djon Maggi cube
1 tbsp Caribbean green seasoning
1 tbsp Butter
2 Sprigs of thyme
4 scallions
1 tsp Sazon classico
1 cup Green peas
Directions
Step 1
for the Poulet en Sauce
3 chicken thighs + drumsticks, bone in, skin off
1 lime
1 lemon
2 medium yellow onions
8 garlic cloves
3 tbsp salt
4 sprigs thyme
1 orange
Step 1
Marinate the chicken. Wash chicken with water + lime juice and/or vinegar. Add to a bowl. Thinly slice onion and garlic and add to the chicken, along with salt, thyme, and the juice of the lemon, lime, and orange. Marinate for as long as you desire.
Salt to taste
4 sprigs thyme
2 medium yellow onions
8 garlic cloves
1 orange
1 lime
1 lemon
Step 2
Make the stew. Before starting, remove the chicken from the marinade and pat dry with paper towel. Slice bell peppers. Sear chicken over medium high heat until golden brown on both sides and remove. Add tomato paste into the oil and saute for a few minutes before adding bell peppers and just the reserved solids from the marinade. Sauté for a few more minutes before adding chicken stock and the reserved liquid from the marinade. If needed, season to taste with salt before laying chicken in. Spoon the sauce and veggies over the chicken, cover, and turn the heat to low. Simmer for 1 hour. In the meantime, prepare the rice.
1 red bell pepper
½ c tomato paste
2 c salted chicken stock
1 yellow bell pepper
Small handful roughly chopped parsley sprigs
2 Scotch bonnet or habanero chilies
Extra virgin olive oil
Salt to taste
Step 3
for the Diri Djon Djon
Step 1
Make the mushroom stock. Add mushrooms to a saucepan with 1.5 c water. Bring to a boil, cover, and simmer for 15 minutes. If using Maggi cube, just add the cube to the water and bring to a boil to dissolve.
1 cup dried djon djon OR half of a djon djon Maggi cube
Step 2
Make the rice. Heat a pot over medium high heat with olive oil. Once the oil is shimmering, add green seasoning and sauté for a few minutes. Add thinly sliced scallion, and sauté for a few more minutes. Add green peas along with sazon. After a few minutes, add the rice, incorporate then pour in the mushroom stock. Bring to a boil, sit the thyme on top, cover, and turn the heat to low. Simmer for 20 minutes, letting it sit covered for an additional 10 minutes. When ready, add butter and mix to incorporate.
1 cup Rice
2 Sprigs of thyme
1 tbsp Butter
1 tbsp Caribbean green seasoning
4 scallions
1 tsp Sazon classico
1 cup Green peas
