Every cuisine has a dish that functions as the de facto family-style chicken stew. From Arroz con Pollo to Tikka Masala, the base can be shaped any way you please. This Haitian rendition comes from a Top Chef contestant that inspires a passion for cooking with intention (and a Mémère with outstanding taste).
Inspiration: Gregory Gordet
Ingredients
Marinade:
2 lbs mixed bone-in skin-on chicken thighs, patted dry
2 tbsp kosher salt
1 juicy orange, halved
1 juicy lime, halved
1 juicy lemon, halved
2 medium yellow onions, halved and thinly sliced
8 garlic cloves, sliced
2 Scotch bonnet or habanero chiles, cut in half and sliced thin
1/4 cup fresh thyme leaves
Stew:
1/3 cup extra-virgin olive oil
1/4 cup tomato paste
1 tsp kosher salt
2 red bell peppers, seeded and deveined, cut into long, thin slices
2 yellow bell peppers, seeded and deveined, cut into long, thin slices
2 cups chicken stock
Small handful roughly chopped parsley sprigs
Preparation
Put the chicken pieces in a large bowl and season with salt. Squeeze the citrus halves over the chicken, then spend a minute or so rubbing the cut sides of the citrus against the chicken. Add the onions, garlic, chile, and thyme, and toss well, rubbing the chicken as you do. Cover and marinate in the fridge for at least 12 hours or up to 48 hours.
Preheat the oven to 375F. Remove the chicken from the marinade, guiding any stuck-on aromatics back into the bowl. Set a strainer over a small mixing bowl. Pour the marinade through the strainer, reserving the solids and liquid. Pat the chicken very dry with paper towels.
Heat the oil in a wide heavy, ovenproof pot (such as a 3 1/2-quart braiser) over medium-high heat just until shimmery. Cook the chicken, skin-side down, occasionally turning the drumsticks but not the thighs, until the skin is deep brown, about 8 minutes. Transfer the chicken pieces to a plate.
Reduce the heat to medium-low, add the tomato paste and salt, and cook, stirring often, until it turns several shades darker, about 3 minutes. Add the bell peppers and the reserved solids from the marinade, and cook, stirring occasionally, until the peppers soften slightly and take on a little color, about 8 to 10 minutes.
Return the chicken to the pan, skin side up and in a single layer, then take a minute to pile the peppers, onions, and other aromatics on top of the chicken. Then evenly pour in the reserved liquid from the marinade along with the stock. Cook in the oven, basting every 15 minutes to coat the chicken with the peppers and sauce, until the sauce has thickened slightly and the meat pulls off the bone with a gentle tug from a fork, about 1 hour. Garnish with parsley and serve.
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