Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chickens, about 21/2 lb. each, split into halves.
- 3 medium tomatoes, sliced
- salt, pepper, flour, oil
- 1/3 c. grated coconut
- 2 medium onions, sliced
- 3 c. chicken bouillon
- 3/4 tsp. curry powder
- 1 sliced pepper
- pinch saffron
- paprika to taste
Directions
Put salt, pepper and flour into a large paper bag. Put chicken in bag and shake until well coated.
Brown in oil in thick skillet. Remove from pan and gently cook onions, sliced pepper, tomatoes, curry, saffron and paprika. Return chicken to pan and cook over low heat until tender.
While chicken is cooking, simmer coconut in bouillon 10 minutes. Strain and pour over chicken. Stir well, allow to blend. Serve.
Category:Haitian Recipes
Category:Haitian Meat Dishes