Stewed Chicken

Haitian Stewed Chicken by Lisa Anand


  1. Chicken – 1 kg, boneless, cut into pieces
  2. Tomato paste – 2 Tablespoons
  3. Oil – 2 Tablespoons
  4. Stock – 1 cup


  1. Garlic paste – 1 Tablespoon
  2. Onion paste – 1 Teaspoon
  3. Thyme – 1 Teaspoon, finely chopped
  4. Scallion paste – 1 Teaspoon
  5. Hot Sauce – 2 Tablespoon
  6. Lemon juice – 1 Tablespoon
  7. Salt and Pepper – to taste


Marinate chicken overnight in the marinade prepared by mixing together the listed ingredients. Add the tomato paste to the chicken and mix. Heat oil in a pan and sauté the chicken pieces. Then add the marinade and stock and simmer till cooked. Adjust the gravy by adding more stock if needed.

Add sliced red and Green Peppers for a more colorful chicken dish.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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