This traditional Haitian stewed chicken dish owes its fiery kick to a marinade with Scotch bonnet peppers. This recipe first appeared in The Light of Morning, a story about a town in northwest Haiti where putting good food on the table is both a serious business and a reassuring ritual.
- 1 (3–4-lb.) chicken, cut into 8 pieces
- 1 tsp. kosher salt, plus more to taste
- 3 cloves garlic
- 2 scallions, roughly chopped
- 2 sprigs parsley
- 1 sprig thyme, stemmed
- 1 Scotch bonnet chile, split
- 1 green bell pepper, stemmed, seeded, and thinly sliced
- 2 tbsp. canola oil
- 1 large yellow onion, halved and thinly sliced
- 1⁄2 red bell pepper, stemmed, seeded, and thinly sliced
- Freshly ground black pepper, to taste
- 2 tbsp. tomato paste
Correction: August 22, 2011 The printed headnote for this recipe mentioned lime. However, the recipe does not contain lime. The headnote has been corrected to reflect this.