OK! This recipe has been greatly altered by me. I love everything that is rich and fun. And as I’ve seen in my mother’s cookbook, the “marinade” (also called “beignets au poulet” in French and ” chicken fritters” in English) recipe is very plain. So I had to fix it a little to my taste and it turned out “grrrrrrr-eat” as Tony the Tiger would say.
I hope you get to enjoy them!
2 cups of flour
1 1/2 cup of water
1 tbsp of crushed red pepper
1 tsp of parsley
1/2 tbsp of baking powder
Salt, garlic, crushed black pepper and cloves as needed/wanted
1 cup of olive oil to fry the fritters
1 tbsp of olive oil to fry chicken seasoning
1 cup of boneless or shredded chicken (5 chicken thighs that will be shredded after cooking)
1 tbsp of lime juice or 1/2 a lemon
1 tbsp of honey
1/2 cup of onions and green bell peppers
Seasoning ( in my case, I used Adobo from Goya)
1/2 cup of dark rum
2 tbsp of tomato paste
- Clean the chicken meat. Use your lemon or lime to massage it with. Use a fork to poke the meat with , allowing for the savor to get in. Add salt , garlic, cloves, black pepper and parsley. Massage once more. Pour hot water over it and leave for 1 mn. Do not throw away your seasoning water. You might need it in case your boiling water dries up in step 3.
- Mix your flour and 1 1/2 cup of water. Add crushed red peppers, baking powder and parsley. Mix until the texture is kind of sticky. Leave it at rest for at least one hour.
- Add 1 tbsp of olive oil in a pot over low heat. Pour in your onions and green bell peppers. Add the tomato paste, 1/2 cup of rum, tbsp of honey and Adobo. Add your whole pieces of chicken and let them boil in the mixture for about 30 mns to 1 hour. Once your water has dried up a little and the chicken has cooked, add the pot mixture to your flour mixture. Leave for about 30 mns.
- Fry pieces of the mixture adding one tbsp of batter at a time inside of a frying pan.
Here’s an altered version of the recipes found in the book “A taste of Haiti“