CaribSeek Recipes | Chicken Creole with Mango Recipe | Haiti Recipe

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Haitian Recipe

Mountain Maid Best Made
Elizabeth Turnbull, Editor

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Chicken Creole with Mango

Servings: 4

Ingredients:

3˝ lb. broiler-fryer chicken, cut lengthwise in half
˝ cup orange juice
ź cup lemon juice
1 clove garlic minced
2 tsp. salt
ź tsp. ground pepper
1 green bell pepper chopped
4 cups water
vegetable oil
1 med. onion, peeled, cut into ˝" slices
1 red bell pepper
3 Tbs. cider vinegar
2 Tbs. cornstarch
2 Tbs. tomato paste
2 Tbs. sugar
2 Tbs. water
2 mangoes, pitted, pared, cut into ˝" slices
2 oranges, cut in ˝" slices
3 small carrots, julienne

Preparation:
Combine chicken, orange juice, lemon juice, lime juice, garlic, salt and ground pepper in large bowl. Let stand covered, turning occasionally, for 1 hour.

Transfer chicken mixture to large saucepan; add water and green pepper. Heat to boiling; reduce heat. Simmer covered until chicken is almost tender, about 20 minutes; remove chicken and pat dry.

Pour 6 inches oil into deep Dutch oven; heat to 375şF. Meanwhile, skim grease from cooking liquid; add carrots, red pepper, onion, vinegar, tomato paste and sugar. Dissolve cornstarch in water. Stir into cooking liquid. Heat until mixture thickness and bubbles for 2 minutes; reduce heat. Add mangoes and oranges; keep warm.

Fry chicken in oil until golden brown, about 10 minutes; drain on paper toweling. Transfer chicken to platter. Spoon sauce over chicken.