Entree: Guadeloupe – Northern Culinary Region – Poulet à la Créole (Guadeloupean Creole-style braised chicken in spicy tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 2.5 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks), about 6 pieces, approx. 6–7 oz (170–200 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 3 cloves garlic, minced
- 2 scallions, chopped
- 1 scotch bonnet pepper, whole (leave whole for milder heat or finely chopped for more heat)
- 14 oz (400 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) chicken broth or water
- 1 tbsp (15 ml) white wine vinegar or lime juice
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Lime wedges for serving

Instructions

1. Pat the chicken pieces dry and season all over with the salt and black pepper.
2. In a large heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken in batches, skin-side down first, until golden on all sides, about 6–8 minutes per batch. Transfer browned chicken to a plate.
3. Reduce heat to medium, add the sliced onion and cook until softened, about 5 minutes. Add the garlic, scallions, and sliced bell peppers and cook another 3–4 minutes until fragrant and slightly softened.
4. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, chicken broth, white wine vinegar or lime juice, thyme sprigs, bay leaf, scotch bonnet (whole or chopped), and sugar if using. Bring to a gentle simmer.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Cover and simmer gently until the chicken is tender and cooked through, about 30–35 minutes. Uncover for the last 10 minutes to thicken the sauce slightly if needed.
6. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice. Remove and discard the bay leaf and thyme stems.
7. Garnish with chopped parsley or cilantro and serve hot with white rice, boiled provisions, or fried plantains and lime wedges.