Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | 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
- 3 1/2 lb. broiler-fryer chicken (cut lengthwise in half)
- 1 med. onion, peeled, cut into 1/2" slices
- 1/2 c. orange juice
- 1 red bell pepper
- 1/4 c. lemon juice
- 3 Tbs. cider vinegar
- 1/4 c. lime juice
- 2 Tbs. cornstarch
- 1 clove garlic minced
- 2 Tbs. tomato paste
- 2 tsp. salt
- 2 Tbs. sugar
- 1/4 tsp. ground pepper
- 2 Tbs. water
- 1 green bell pepper chopped
- 2 mangoes, pitted, pared, cut into 1/2" slices
- 4 c. water
- 2 oranges, cut in 1/2" slices
- Vegetable oil
- 3 small carrots, julienne
Directions
Combine chicken, orange juice, lemon juice, lime juice, garlic, salt and ground pepper in large bowl. Let stand covered, turning occasionally, for 1 hour.
Transfer chicken mixture to large saucepan; add water and green pepper. Heat to boiling; reduce heat. Simmer covered until chicken is almost tender, about 20 minutes; remove chicken and pat dry.
Pour 6 inches oil into deep Dutch oven; heat to 375 degrees. Meanwhile, skim grease from cooking liquid; add carrots, red pepper, onion, vinegar, tomato paste and sugar. Dissolve cornstarch in water. Stir into cooking liquid. Heat until mixture thickness and bubbles for 2 minutes; reduce heat. Add mangoes and oranges; keep warm.
Fry chicken in oil until golden brown, about 10 minutes; drain on paper toweling. Transfer chicken to platter. Spoon sauce over chicken.
Category:Haitian Recipes
Category:Haitian Meat Dishes