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Haitian cuisine is a vibrant tapestry of flavors that reflects the rich cultural heritage of the island nation. Known for its bold and diverse ingredients, Haitian food is a delightful fusion of African, French, Spanish, and indigenous influences. Among the many delicious dishes that define this culinary landscape, Poul Asezone stands out as a staple that showcases the essence of Haitian cooking with its savory, spicy, and tangy profile.

Marinated Chicken ( Poul asezone) Haitian Flavor

Discover the vibrant flavors of Haitian cuisine with this irresistible Poul Asezone recipe! Dive into the delicious world of seasoned chicken marinated to perfection, featuring a blend of aromatic spices and fresh produce. This savory dish not only tantalizes your taste buds but also brings a slice of Haitian culture right to your kitchen. Click through to explore the step-by-step guide and bring this culinary delight to your dinner table today!
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Ingredients
  

4 bone-in chicken thighs (skin-on for extra flavor)

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust for spice preference)

2 tablespoons fresh lime juice

3 tablespoons vegetable oil (or melted coconut oil)

1 bell pepper, sliced (colors of your choice)

1 medium onion, sliced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Prepare Marinade: In a large mixing bowl, whisk together the salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, lime juice, and oil to create a flavorful marinade.

    Marinate the Chicken: Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours (or overnight for best flavor).

      Sauté Vegetables: In a large skillet over medium heat, add a splash of oil. Add the sliced bell pepper and onion, sautéing for about 5-7 minutes until they are soft and slightly caramelized. Add the minced garlic and thyme, stirring for another minute until fragrant.

        Cook Chicken: Remove the marinated chicken from the fridge. In the same skillet with the sautéed vegetables, push them to the side and add the chicken thighs skin-side down. Cook for about 6-7 minutes until the skin is crispy and golden brown. Then flip the chicken and continue to cook for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

          Combine and Serve: Once the chicken is cooked, toss it with the sautéed vegetables in the skillet. Allow everything to cook together for an additional 2-3 minutes to meld the flavors.

            Garnish and Serve: Serve hot, garnished with chopped fresh parsley for a pop of color. Pair with rice or fried plantains for a complete meal.

              Prep Time: 2 hours (including marinating) | Total Time: 30 minutes | Servings: 4