Recipes from Our Volunteers
Haitian-Style Chicken
Alicia McCabe, Manager, Operation Frontline Massachusetts
“I adapted this from a traditional Haitian recipe, using chicken instead of pork. It’s now a favorite among Operation Frontline class participants in Massachusetts, and we’ve incorporated it into Operation Frontline's Eating Right curriculum. We think it’ll become one of your favorites, too.”
—Alicia McCabe, Manager, Operation Frontline Massachusetts »
Yield/Portion Size
Serves 6, 2/3 cup per serving
Nutrition Information per Serving
Calories 290; Total Fat 16g; Sat, Fat 3.5g; Sodium 190 mg; Carbohydrates 8g; Fiber 1g; Protein 28g.
INGREDIENTS:
- 1 large onion
- 2 limes
- 1/2 small Serrano pepper
- 2 pounds boneless, skinless chicken thighs
- 2 Tablespoons canola oil
- 1 cup orange juice
- 1/4 cup water
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS:
- Rinse onion and pepper. Peel onion. Dice onion and pepper.
- Cut limes in half and squeeze juice into a small bowl.
- Cut chicken into 1/2-inch cubes.
- Heat canola oil in a large skillet over medium-high heat. Add chicken cubes and cook until brown on all sides, about 3 to 4 minutes.
- Stir in orange juice, water, thyme, salt and pepper, and bring to boil.
- Reduce heat to low, cover pan, and simmer for 30 minutes.
- Uncover pan. If sauce is not thick and syrupy, turn heat to high and cook, stirring constantly, until sauce is thick.
ALICIA McCABE is the manager of Operation Frontline Massachusetts », where families from Boston to Western Mass. can take groundbreaking nutrition education classes that connect families with food by teaching them how to prepare healthy, tasty meals on a limited budget.
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