Easy Creole-Inspired Chicken with Sweet Peppers and Onions
This recipe is a simplified take on the classic Haitian Creole chicken, offering a delicious and flavorful dish that’s easy to follow. While we’re skipping the traditional Haitian Epis blend, we’re incorporating Dijon mustard for a tangy kick that mimics the role of lemon or vinegar in the original recipe.
Why Dijon Mustard for the recipe?
Dijon mustard provides a bright, tangy flavor that beautifully complements the chicken and other ingredients. It adds a subtle acidity that enhances the overall taste experience.
The Noubess Twist
Noubess’ hot and spicy sauce brings a vibrant heat to the dish. Feel free to adjust the amount based on your desired level of spiciness.
Let’s Get Cooking!
The only way to reduce the vinegar taste is to let it marinate when making the sauce. The flavor is a little pungent but still quite good if you like vinegar and spicy foods. The sauce is made with a little hot pepper sauce, tomato paste or puree, onions, peppers, water, and butter to give it a buttery taste and a silky texture.
The ingredients you will need for the Chicken with Sweet Peppers and Onions
For the Chicken:
- Chicken Legs and Thighs: These cuts of chicken provide good flavor and stay moist during cooking.
- Lime/Lemon: Used to clean the chicken and add a touch of brightness.
For the Marinade:
- Olive Oil: A healthy fat that helps carry the flavors of the other marinade ingredients.
- Chicken Bouillon: Adds savory depth and enhances the chicken’s natural flavor.
- Noubess Hot and Spicy Sauce: Provides heat and a unique flavor profile.
- Dijon Mustard: Adds tanginess and acidity, similar to the role of lemon or vinegar in traditional Creole dishes.
- Sweet or Bell Peppers: Adds sweetness, color, and a touch of crunch to the dish.
For the Sauce:
- Olive Oil: Used to sauté the aromatics (onion, garlic, etc.) and create the base for the sauce.
- Tomato Paste/Marinara Sauce/Puree: Provides the foundation for the sauce, adding richness and a touch of sweetness.
- Water: Helps to create a flavorful sauce and adjust the consistency.
- Onion: Adds sweetness and savory flavor to the sauce.
- Thyme: A classic herb that adds a warm, earthy flavor.
- Parsley: Adds freshness and a touch of green to the dish.
This combination of ingredients creates a flavorful and satisfying dish with a touch of Creole inspiration.
Here’s a quick and short summary of the recipe instructions:
- 1. Marinate: Marinate chicken with olive oil, bouillon, hot sauce, Dijon mustard, and peppers.
- 2. Roast: Roast chicken in the oven until golden brown.
- 3. Make Sauce: Combine reserved marinade, tomato paste, and water in a saucepan. Simmer with herbs.
- 4. Combine: Add roasted chicken to the sauce. Top with onions and peppers. Simmer.
- 5. Serve: Enjoy with rice or plantains!
Tips and Notes
Cooking Tips
- Marinating: Marinating the chicken overnight allows the flavors to penetrate more deeply, resulting in meat that is both tender and flavorful.
- Roasting: If you don’t have an oven, you can grill the chicken or cook it on the stovetop in a skillet.
- Sauce: Adjust the amount of water to achieve your desired consistency. You can add more water for a thinner sauce or less water for a thicker sauce.
- Spice Level: Adjust the amount of hot sauce to your preferred level of heat. You can also use a milder hot sauce or add a pinch of red pepper flakes for extra heat.
Storage Tips
- Leftovers: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze cooked chicken for up to 3 months. Reheat gently on the stovetop or in the microwave.
Pairing Ideas
- Sides: Serve with rice, couscous, quinoa, mashed potatoes, or roasted vegetables.
- Garnishes: Garnish with fresh herbs like cilantro or parsley, and a squeeze of fresh lime juice.
- Drinks: Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light and refreshing beer.
Enjoy this easy and flavorful Creole-inspired chicken with sweet peppers and onions!
Easy Creole-Inspired Chicken with Sweet Peppers and Onions
Easy Creole-Inspired Chicken: This simple recipe features juicy chicken marinated in a flavorful blend of spices and roasted to perfection. Served with a rich tomato sauce and topped with sweet peppers and onions, it's a delicious and satisfying meal that's sure to please.
Ingredients
For the Chicken:
- 8 pieces chicken legs and thighs
- 1 lime/lemon
For the Marinade:
- 3 tablespoons olive oil
- 2 tablespoons chicken bouillon low sodium
- 2 tablespoons Hot and Spicy Sauce
- 2 teaspoons Dijon mustard
- 1 cup sweet or bell peppers yellow, orange, or red, sliced
For the Sauce:
- 1 tablespoon olive oil
- 2 tablespoons tomato paste/marinara sauce/puree
- 1/2 – 1 cup water depending on how much sauce you want
- 1 medium onion sliced
- 1 sprig thyme
- 1 sprig parsley
Instructions
Marinate the Chicken:
- Clean chicken with lime/lemon, rinse, pat dry.
- In a bag, combine chicken, olive oil, bouillon, hot sauce, dijon mustard, and peppers. Marinate for at least 2 hours (or overnight) in the refrigerator.
Roast the Chicken:
- Preheat oven to 415°F.
- Remove chicken from marinade (reserve marinade).
- Place chicken in a baking dish and roast for 45 minutes, or until golden brown.
Make the Sauce:
- Heat 1 tablespoon olive oil in a saucepan.
- Add reserved marinade and tomato paste/puree. Cook for 30 seconds, stirring constantly.
- Add water, parsley, and thyme. Bring to a boil.
- Season with salt, pepper, and additional seasonings as desired.
Combine and Simmer:
- Add roasted chicken to the sauce.
- Top with sliced onions and peppers.
- Reduce heat and simmer for 7-10 minutes.
- Squeeze lemon juice over chicken.
- Pour sauce over chicken and cover. Simmer for 2-3 more minutes.
Serve:
- Remove from heat and serve hot with rice or boiled plantains.
Notes
Cooking Tips
- Marinating: Marinating the chicken overnight will allow the flavors to penetrate deeper, resulting in more tender and flavorful meat.
- Roasting: If you don’t have an oven, you can grill the chicken or cook it on the stovetop in a skillet.
- Sauce: Adjust the amount of water in the sauce depending on your desired consistency. You can add more water for a thinner sauce or less water for a thicker sauce.
- Veggies: The peppers and onion are still crunchy after cooking for 7-10 minutes. Cook them longer if you don’t like crunchy peppers and onion.
- Spice Level: Adjust the amount of hot sauce to your preferred spice level. You can also use a milder hot sauce or add a pinch of red pepper flakes for extra heat.
- Leftovers: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze cooked chicken for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Sides: Serve with rice, couscous, quinoa, mashed potatoes, or roasted vegetables.
- Garnishes: Garnish with fresh herbs like cilantro or parsley, and a squeeze of fresh lime juice.
- Drinks: Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light and refreshing beer.
Nutrition
Serving: 1gramsCalories: 164kcalCarbohydrates: 9gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 299mgPotassium: 258mgFiber: 3gSugar: 5gVitamin A: 1341IUVitamin C: 71mgCalcium: 24mgIron: 1mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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Originally published April 2, 2014. Revised and updated.
