Haitian Chicken and Rice, Made Simple

This meal is straight from the heart and full of flavor. Over on my cooking channel, Toni Meals, I'm making one of our go-to Haitian dinners. Chicken marinated in homemade epis, seared, baked, and served with sauteed cabbage and rice. Simple, real, and rooted in tradition.

The whole thing is only a few minutes, so you can watch it while your rice cooks.

Watch: Haitian Chicken & Rice made simple

The secret is the epis

If you watched the video, you heard me say it. The flavor starts with epis, the green seasoning base of herbs, garlic, onions, and peppers that lives in a jar in every Haitian fridge, including mine. The chicken sits in it, the pot gets built on it, and that is why this dinner tastes like it took all day when it did not.

I get asked all the time where I buy my epis. My love, we do not buy epis. I'm putting my whole epis recipe on the blog very soon, so keep an eye out. In the meantime, the legume recipe is already here if you want another pot of home.

Why this one stays in rotation

It uses one marinade, one pan for the sear, and the oven does the rest while the cabbage cooks down. It feeds everybody, including the picky ones, and the leftovers might be even better the next day. That is a weeknight winner in my house.

Make it this week, then come tell me in the comments how your house smelled. And subscribe to Toni Meals for more meals real families actually eat, straight from the garden when we can manage it.

— Toni

Toni Meals on YouTube | Rooted In J's | My Amazon storefront