Ingredients
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3 lbs chicken leg quarters
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3 cloves garlic, peeled and minced
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1 orange, juiced
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2 limes, juiced
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1 large yellow onion, thinly sliced
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1 habanero or Scotch bonnet pepper, seeded and thinly sliced
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1 tbsp dried thyme
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1 tbsp olive oil
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1 (6 oz) can tomato paste
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4 red bell peppers, sliced
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2 cups reduced-sodium chicken broth
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1/4 cup fresh parsley leaves, for garnish (optional)
Steps
1
Place the chicken leg quarter, skin-side-down, on a cutting board. Look for the line of fat between the drumstick and thigh. Using a sharp knife, cut through the joint, separating the drumstick from the thigh. In a large bowl, combine the chicken, garlic, orange juice, lime juice, onion, hot pepper, thyme, and salt, and massage mixture into chicken to cover completely. Cover with plastic and refrigerate for at least 2 hours and up to 1 day.
2
Preheat oven to 375°F. Remove the chicken from marinade and pat dry with paper towels. Reserve the marinade for later use. In a large skillet over medium heat, heat oil. Sear the chicken for 3-4 min. per side until deep golden-brown. Transfer to a plate and set aside.
3
Reduce heat to medium-low. Add the tomato paste and cook for 3-4 min., until darkens in color. Stir in the bell peppers and cook for 7-10 min., until tender and light golden-brown.
4
Add the reserved marinade and broth, and bring to a boil. Return the chicken to the skillet and transfer to the oven. Bake for 35-45 min., until the chicken is fork-tender. Garnish with the parsley, if using, and serve.
Tips
For added depth of flavor, marinate the chicken with 3 tbsp of epis, a traditional Haitian seasoning base made with fresh herbs, peppers, garlic, and citrus.
