Poule an sauce (Chicken and gravy)



1 lbs of chicken
1/2 onion (sliced)
1/2 green pepper (sliced)
1 tablespoon of Lowry seasoning salt
1 tablespoon of butter
1 habanero pepper
1/2 chicken bouillon cube
3 cups of chicken broth
1 tablespoon of pepper
2 tablespoon of epis
3 limes (sliced in half and juice)
3 1/2 cups of boiling hot water
8×8 baking dish
aluminum foil
1/2 cup olive oil
1 garlic (crush)
1 tablespoon of tomato paste
1 tablespoon of flour


Clean chicken and remove any access fat, rub each individual chicken pieces with limes. Discard limes and drown in hot water for 30 seconds. Rinse with cool water and place chicken in a medium sized bowl. Add lime juice, epis, bouillon cube, salt and pepper. Mix thoroughly with hands, cover with saran wrap and let marinade in refrigerator for 1 to 24 hours.

Preheat oven to 415 degrees. Completely cover baking dish with aluminum foil (TIP: this makes it easier for cleaning), drizzle with 1/4 cup of oil and place chicken pieces inside dish then in pour marinade. Place in oven and turn the meat over once it has achieved a golden brown color. Once golden brown on both sides remove from oven. In a preheated saucepan on medium heat and add remaining oil and fry crushed garlic and tomato paste for 2 minutes, pour in 1/4 cup of chicken broth and add flour. Make sure flour and tomato paste has completely dissolved and then add remainder of chicken broth, habanero pepper, green pepper, chicken and remaining sauce from baking pan. Let cook for 5 minutes, add onions, pepper and stir in butter. Lower temperature and cook until onions are clear.


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