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Tasso de Poulet
Tasso de Poulet is a Haitian dish featuring marinated and fried chicken pieces, often seasoned with a blend of citrus, garlic, and spices, resulting in a flavorful and slightly crispy exterior.
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- 1.5 lb Chicken thighs(cut into 1-inch pieces)
- 0.25 cup Lime juice
- 0.25 cup Sour orange juice(or substitute with 2 tbsp lime juice and 2 tbsp orange juice)
- 6 cloves Garlic(minced)
- 1 Scotch bonnet pepper(finely minced, seeds removed for less heat)
- 1 tbsp Thyme(fresh, chopped)
- 1 tbsp Parsley(fresh, chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Vegetable oil(for frying)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the chicken pieces with lime juice, sour orange juice, minced garlic, minced scotch bonnet pepper, thyme, parsley, salt, and black pepper. Mix well to ensure the chicken is evenly coated.
ð¡ ããã®ã³ã: Marinating for at least 30 minutes, or preferably overnight, will enhance the flavor. - 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- 3
Carefully add the marinated chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan.
ð¡ ããã®ã³ã: Ensure the oil is hot enough to sear the chicken quickly. - 4
Fry the chicken for about 4-6 minutes per side, or until golden brown and cooked through. The exterior should be slightly crispy.
- 5
Remove the tasso de poulet from the skillet and place on a paper towel-lined plate to drain excess oil.
ð¡ ããã®ã³ã: Serve immediately while hot.
ð¡ ããã®ã³ã
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âFor a deeper flavor, marinate the chicken overnight in the refrigerator.
- âEnsure the oil is hot before adding the chicken to achieve a good sear.
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- Serve with Pikliz for a spicy and tangy accompaniment.
- Enjoy with Haitian yellow rice (Diri Jòn) or fried plantains (Bannann Peze).