The Pierre Pot Recipe
“‘Wednesdates’ in the Pierre household have become a weekly date night for my husband and me. Every week we carve out time to cook an intimate meal together filled with love in every bite. With our culturally diverse family, our meals blend a mix of Haitian, Jamaican, and Albanian cuisine. Cooking is our love language!”
Ingredients
For the brown stew chicken:
- 1 4-lb. pack of chicken thighs
- 3 cups water
- Juice of 1 lemon
- 3 Tbsp. browning sauce
- 1 Tbsp. adobo seasoning
- 5 pieces of allspice
- ½ cup ketchup
- 1 Tbsp. black pepper
- 2 packets of Sazón
- 1 Tbsp. onion powder
- 1 Tbsp. all-purpose seasoning
- 10 cloves garlic, crushed
- 4 sprigs of thyme
- 4 Tbsp. canola oil
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 1 large onion, chopped
- 2 Scotch bonnet peppers, finely chopped
- 4 cups chicken broth
- 1 cup rice
For the Jamacian steamed cabbage:
- 1 head green cabbage, roughly chopped
- 3 bell peppers, chopped
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 green onion, chopped
- 1 Tbsp. adobo seasoning
- 1 Tbsp. cayenne pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 tsp. freshly ground black pepper
- 1 Scotch bonnet pepper or habanero pepper, diced (optional)
- ½ cup water
- 3 sprigs of fresh thyme
For the fried plantains:
- 4 plantains
- ½ cup canola oil
- 1 tsp. sugar
- 1 tsp. salt
Instructions
- Start the brown stew chicken by washing the chicken thighs with water and lemon. Cut all excess fat from chicken thighs. Pat dry with a paper towel.
- In a separate bowl, mix all the seasonings for the brown stew chicken. Add clean chicken thighs to the seasonings and mix well.
- Coat the bottom of a pan with oil on medium heat, and put chicken thighs in. Fry chicken on each side for 3 minutes. Do not add the vegetables until the end; set them aside.
- After frying the chicken on both sides, add the vegetables and chicken broth. Set the heat to medium-low and mix occasionally for about 40 minutes.
- Prepare rice according to package instructions and reserve.
- To make the Jamaican steamed cabbage, add all ingredients to a large pan over medium heat and cover with a lid. Cook on medium heat for 15 minutes, stirring occasionally.
- Then, reduce heat to low and cook for 5 minutes until the cabbage is soft and tender. Remove from heat and remove the stalks of thyme before serving.
- To fry the plantains, start by cutting off each end of the plantain, cutting a slit down the plantain, and removing the peel. Cut them at an angle to increase the surface area, about half an inch thick for each slice.
- Fry slices with canola oil until golden brown on each side. Dust with sugar and salt as desired.
- To serve, plate prepared rice and add a scoop of the brown stew chicken over the top. Add Jamaican steamed rice and fried plantains to the side. Enjoy!