Beignets au Poulet (Chicken Fritters)

Chicken fritters

OK! This recipe has been greatly altered by me. I love everything that is rich and fun. And as I’ve seen in my mother’s cookbook,  the “marinade” (also called  “beignets au poulet” in French and ” chicken fritters” in English) recipe is very plain. So I had to fix it a little to my taste and it turned out “grrrrrrr-eat”  as Tony the Tiger would say.
I hope you get to enjoy them!
Chicken Fritters! 

Ingredients:

2 cups of flour
1 1/2 cup of water
1 tbsp of crushed red pepper
1 tsp of parsley
1/2 tbsp of baking powder
Salt, garlic, crushed black pepper and cloves as needed/wanted
1 cup of olive oil to fry the fritters
1 tbsp of olive oil to fry chicken seasoning
1 cup of boneless or shredded chicken (5 chicken thighs that will be shredded after cooking)
1 tbsp of lime juice or 1/2 a lemon
1 tbsp of honey
1/2 cup of onions and green bell peppers
Seasoning ( in my case, I used Adobo from Goya)
1/2 cup of dark rum
2
 tbsp of tomato paste

Directions:

  1.  Clean the chicken meat. Use your lemon or lime to massage it with. Use a fork to poke the meat with , allowing for the savor to get in. Add salt , garlic, cloves, black pepper and parsley. Massage once more. Pour hot water over it and leave for 1 mn. Do not throw away your seasoning water. You might need it in case your boiling water dries up in step 3.
  2. Mix your flour and 1 1/2 cup of water. Add crushed red peppers, baking powder and parsley. Mix until the texture is kind of sticky. Leave it at rest for at least one hour.
  3. Add 1 tbsp of olive oil in a pot over low heat. Pour in your onions and green bell peppers. Add the tomato paste, 1/2 cup of rum, tbsp of honey and Adobo. Add your whole pieces of chicken and let them boil in the mixture for about 30 mns to 1 hour. Once your water has dried up a little and the chicken has cooked, add the pot mixture to your flour mixture. Leave for about 30 mns.
  4. Fry pieces of the mixture adding one tbsp of batter at a time inside of a frying pan.

Here’s an altered version of the recipes found in the book  “A taste of Haiti

Adobo, GoyaA taste of Haiti

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