This Haitian Chicken Recipe is a one pot wonder! Full of chicken, tomatoes, wine, spices, and more, this recipe is easy and delicious!
Not only is this recipe crazy easy and tasty, it just so happens to come from my friend Liz’s (The Lemon Bowl <— check it ouuuuut) new eCookbook: Food From Our Ancestors: The Ultimate Jewish Shabbat Dinner.
I literally want to make every single recipe in the book, but this recipe in particular stood out to me, because
- It’s spicy
- You literally throw everything into a bowl, let it marinade for a bit, then cook it all in ONE pot
- 8 ingredients. ‘Nough said
Like I said, this recipe is from Liz’s latest eCookbook, which is only ONE part of a larger series called Food From Our Ancestors. So far, she’s released books for: The Ultimate Italian Sunday Dinner (check out the shrimp scampi) and The Ultimate Mexican Sunday Dinner.
I can tell you, they’re all SO delicious. Plus, how cool is it to have her family’s recipes?
This Haitian Chicken is no different. It’s actually kind of amazing how something SO simple can pack such a flavor punch.
All you need to do is place chicken in a large bowl and cover with tomatoes, tomato paste, onions, garlic powder, seasoned salt, cayenne, and white wine.
Simple, but seriously so delicious.
This Haitian Chicken is spicy from the cayenne and so bright from the tomatoes and wine.
I served this over brown rice with a side salad and I highly recommend it. 🙂
The perfect easy, quick, week night meal, you guys!
What’s your favorite Jewish dish? Show Me the Yummy!
- 1 pound cut-up chicken bone in, skin-on, I just did drumsticks
- 1 (32 oz) can whole peeled tomatoes
- 1 (6 oz) can tomato paste
- 2 large sweet onions cut in large chunks
- 1 tablespoon garlic powder
- 1 tablespoon seasoned salt
- 1/2 teaspoon Cayenne more or less to taste
- 1/2 cup dry white wine or sherry
- Place chicken in a large bowl and cover with all remaining ingredients (whole peeled tomatoes through wine.) Marinade for 30 minutes or longer in the refrigerator.
- Pour chicken and all contents of the marinade into a large, deep skillet and bring to a boil. Reduce heat to low and simmer until cooked through, about 1 hour.
Re-printed with permission from Food From Our Ancestors: The Ultimate Jewish Shabbat Dinner