Haitian Epis Chicken with Plantains

Ingredients

• 1 1/4 lb boneless chicken thighs
• 2 ripe plantains, sliced
• 1 cup mixed parsley, cilantro, and scallion
• 6 garlic cloves
• 1 green bell pepper, half chopped for epis and half sliced
• 4 tbsp neutral oil, divided
• 1 large onion, half for epis and half sliced
• 3 tbsp lime juice, plus 1 lime cut into wedges
• 1 tsp dried thyme
• 3 ripe tomatoes, diced, plus 1 tbsp tomato paste
• 1 cup chicken broth
• Salt and black pepper

Steps

1. Make the epis: blend the herbs, garlic, the chopped half of the pepper and onion, the lime juice, thyme, 1 tablespoon of the oil, and 1 teaspoon salt into a coarse green paste.
2. Rub two-thirds of the epis into the chicken and marinate for at least 30 minutes, or overnight in the refrigerator. Keep the rest for the sauce.
3. Scrape the marinade off the chicken and pat the pieces dry. Wet, herb-coated chicken will steam and the herbs will scorch instead of browning.
4. Heat 1 tablespoon of the oil in a heavy pot over medium-high heat and brown the chicken for 5 minutes per side, then lift it out.
5. Add the sliced onion and pepper and cook for 6 minutes, then the tomato paste for 2 minutes and the tomatoes for 6 minutes, until collapsed.
6. Return the chicken with the reserved epis and the broth, cover, and simmer over low heat for 25 minutes, until it reaches 165F (74C) and the sauce has thickened.
7. Meanwhile heat the remaining oil in a skillet and fry the plantain slices for 2 to 3 minutes per side, until deep golden. Drain on a rack and salt.
8. Serve the chicken and sauce with the fried plantain and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.