Never wonder what would you do with your left-over chicken? Interestingly enough, you can use it in vegetable soup, spaghetti, squash soup, fritters or best of all, in a rewarding stew mixed with carrott and green peas. It will only take up to 30 minutes including the preparation. The traditional ground spices will truly reveal the good taste of Haitian Creole cuisine. So, don't let your left-over chicken freeze to its bone! The ingredients below are what you need to enjoy an excellent recipe.
Ingredients:
• 2 carrots
• 1 medium onion, sliced
• ½ cup mixed peppers (yellow, green, red)
• 1 cup green peas (frozen)
• ½ celery stick
• 1 tomato plum
• 1 garlic clove (crunched)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 3 - 5 drops lime juice
• 3 tablespoons Ragù sauce
• 1 teaspoon parsley flake
• 1 medium left-over chicken
• 5 cups water
• 2 teaspoons ground spice
Instructions:
1. In a plate, slice and bring together chicken meat and discard bone.
2. Meanwhile, peel and cut carrot perpendicularly or round, then bring it to a boil in pot
with 4 cups of water over medium heat (12 mins.)
3. Slice mixed peppers, onion slices, tomato slices, and celery slices, put aside.
4. In saucepan, sauté tomato slices with 2 tablespoons olive oil on medium heat and stir
2 minutes.
5. Add mixed peppers, onion, celery, ground spice, and stir for another 2 minutes,
followed by chicken sliced, carrot, green peas, parsley, salt, garlic crunched, water (1
cup).
6. Add lime juice, Ragù sauce, cover and let simmer for 15 minutes.
7. Lower heat, stir, taste and leave for 5 minutes.
8. Add a little bit of Pikliz (spicy vinaigrette) if desired.
9. Turn off heat and serve over rice.
