{"id":15003,"date":"2022-01-15T10:01:40","date_gmt":"2022-01-15T10:01:40","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/01\/15\/poul-nan-sos-haitianisches-huhn\/"},"modified":"2024-10-24T18:40:49","modified_gmt":"2024-10-24T10:40:49","slug":"poul-nan-sos-haitianisches-huhn","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/01\/15\/poul-nan-sos-haitianisches-huhn\/","title":{"rendered":"Poul nan Sos \u2013 Haitianisches Huhn in Sauce \u2013 Haitian Chicken in Sauce"},"content":{"rendered":"

Die Haitianische K\u00fcche und dieses Poul nan Sos \u2013 Haitianisches Huhn- ist eine Kreolische K\u00fcche, welche durch eine Mischung von verschiedenen Stilen der Menschen, die die Insel\u00a0 Hispaniola bewohnten, entstanden ist. So lebten dort die Afrikaner, Franzosen, die Eingeborenen Tainos, Spanier und Araber. Die haitianische K\u00fcche ist mit der “Criollo”-K\u00fcche (spanisch f\u00fcr “kreolisch”) vergleichbar und \u00e4hnelt dem Rest der lateinischen Karibik, unterscheidet sich aber in mehreren Punkten von ihren regionalen Pendants.<\/p>\n

Die Aromen sind k\u00fchn und w\u00fcrzig und weisen afrikanische und franz\u00f6sische Einfl\u00fcsse auf, wobei bemerkenswerte Ableitungen aus einheimischen Ta\u00edno- und spanischen Techniken zu finden sind. Levantinische Einfl\u00fcsse haben aufgrund der arabischen Einwanderung im Laufe der Jahre ihren Weg in die Mainstream-Kultur gefunden und viele Unternehmen gegr\u00fcndet. Die jahrelange Anpassung hat dazu gef\u00fchrt, dass diese K\u00fcchen in der haitianischen K\u00fcche aufgehen.<\/p>\n

Ich habe mich f\u00fcr ein Bodenst\u00e4ndiges Gericht entschieden, das sehr einfach aber unglaublich lecker ist! Es ist ein lange mariniertes H\u00fchnergericht mit Peperoni und Sauce. Huhn ist oft in einer Marinade aus Zitrusfr\u00fcchten und Knoblauch eingelegt und dann gebraten. Sehr einfach zu kochen! Diesen Monat reisen wir mit der Kulinarischen Weltreise von Volkermampft nach Haiti<\/a>, Ich habe mich quer durch verschiedene Rezepte gelesen und so ist dieses Gericht entstanden.<\/p>\n

************<\/p>\n

Haitian cuisine is a Creole cuisine, which was created by a mixture of different styles of cooking by people who inhabited the island of Hispaniola. Thus, the Africans, French, the native Tainos, Spaniards and Arabs lived there. Haitian cuisine is comparable to “Criollo” (Spanish for “Creole”) cuisine and is similar to the rest of the Latin Caribbean but differs from its regional counterparts in several ways. <\/em><\/p>\n

Flavors are bold and spicy and feature African and French influences, with notable derivations from indigenous Ta\u00edno and Spanish techniques. Levantine influences have made their way into mainstream culture over the years due to Arab immigration, creating many businesses. Years of adaptation have resulted in these cuisines being absorbed into Haitian cuisine. <\/em><\/p>\n

I opted for a down-to-earth dish that is very simple but incredibly delicious! It is a long-marinated chicken dish with hot peppers and sauce. Chicken is often marinated in lemon and orange juice and then fried. It is very easy to cook! This month we travel to Haiti with Volkermampft’s Culinary World Tour,<\/a> I read across several recipes, and this is how this dish came about. <\/em><\/p>\n\n\n

\"Poul<\/figure>\n\n\n

F\u00fcr 4 Personen:<\/strong>
Ca. 10 H\u00fchnerst\u00fccke mit Haut und Knochen<\/p>\n

F\u00fcr die Marinade:<\/strong>
1 Orange, den Saft
1 Limette, den Saft
1 Zitrone, den Saft
\u00bd TL Salz
\u00bd TL Pfeffer
\u00bd TL Cayenne Pulver
1 Zwiebel, halbiert und in d\u00fcnne Scheiben geschnitten
8 Knoblauchzehen, in Scheiben geschnitten
1 grosse rote Chili Schote, gehackt
Thymian<\/p>\n

F\u00fcr die Sauce:<\/strong>
Oliven\u00f6l
3 EL Tomatenmark
Salz und Pfeffer
1 rote, 1 gelbe und 1 orange Peperoni
500 ml H\u00fchnerbr\u00fche
Etwas Petersilie<\/p>\n

Die H\u00fchnerst\u00fccke in eine grosse Sch\u00fcssel geben und mit den 3 S\u00e4ften mischen, Knoblauch und Zwiebel dazu geben, mit Salz und Pfeffer w\u00fcrzen und zugedeckt im K\u00fchlschrank \u00fcber Nacht marinieren lassen.
Am n\u00e4chsten Tag die H\u00fchnerst\u00fccke in etwas Oel ohne Zwiebel- oder Knoblauch St\u00fccke, allseitig braun braten. Dann in eine Ofenfeste Schale geben. In der selben Pfanne die restlichen Marinade mit den Zwiebelstreifen und dem Knoblauch zum Kochen bringen, das Tomatenmark dazu geben und mit der Br\u00fche abl\u00f6schen. Dann die in Streifen geschnittenen Peperoni dazu geben und ca. 5 Minuten k\u00f6cheln lassen. Dann alles \u00fcber die H\u00fchnerst\u00fccke giessen und mit etwas Petersilie bestreuen. Im Ofen bei 180 C Grad ca. 40 Minuten, je nach Gr\u00f6sse der Fleischst\u00fccke, backen. Mit Reis oder Kartoffelbrei servieren.<\/p>\n

************
For 4 Persons:<\/strong><\/em>
Approx. 10 Chicken pieces, with skin and bones<\/em><\/p>\n

For the Marinade:<\/strong><\/em>
11 Orange, the Juice<\/em>
1 Lime, the Juice<\/em>
1 Lemon, the Juice<\/em>
\u00bd tsp Salt<\/em>
\u00bd tsp Pepper<\/em>
\u00bd tsp Cayenne Pepper<\/em>
1 Onion, cut into halves and sliced<\/em>
8 cloves of Garlic, sliced<\/em>
1 big red Chili, chopped<\/em>
Thyme<\/em><\/p>\n

For the Sauce:<\/strong><\/em>
Olive Oil<\/em>
3 tbsp Tomato Paste<\/em>
Salt and Pepper<\/em>
1 red, 1 yellow and 1 orange Capsicum<\/em>
500 ml Chicken Broth<\/em>
Some Parsley<\/em><\/p>\n

Put the chicken pieces into a big bowl and marinate with the 3 fruit juices, garlic, onion, chili and season with salt and pepper. Cover and let marinate in the fridge over night. <\/em>
The next day fry the chicken pieces in some oil on all sides until well browned. Put them into a greased oven proof dish. Pour the marinade and onion and garlic into the same frying pan and bring to a boil. Add the tomato paste and pour the broth into it. Then add the capsicum, cut into small stripes. Let cook for 5 minutes. Pour everything over the chicken pieces and bake in the oven at 180 C for approx. 40 minutes. Serve with rice or mashed potatoes.<\/em> <\/p>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
\"Poul<\/figure>\n\n\n\n
\"Poul<\/figure>\n\n\n
\n
\"Poul<\/figure>\n<\/div>\n\n\n
\"Poul<\/figure>\n\n\n

Die Mitreisenden Kochten:<\/h4>\n\n\n

Volker von Volkermampft mit Soup Joumou \u2013 die haitianische Suppe als Weltkulturerbe auf dem Teller<\/a> und Boul\u00e8t \u2013 Rezept f\u00fcr haitianische Hackb\u00e4llchen<\/a>
Britta von Brittas Kochbuch mit Soupe Joumou \u2013 haitianische Neujahrssuppe<\/a> und Diri kole ak pwa – Reis mit Bohnen<\/a>
Petra aka Cascabel von Chili und Ciabatta mit Reis und rote Bohnen \u2013 Diri kole ak pwa rouj<\/a> und Pikliz<\/a>
Simone von zimtkringel mit Haitian Fishfritters mit Pikliz<\/a>
Marie-Louise von K\u00fcchenliebelei mit Haitian Chicken Tacos<\/a>
Susanne von magentratzerl mit Ze ak bannann \u2013 R\u00fchrei mit Kochbanane<\/a> und Espageti<\/a>
Britta von Brittas Kochbuch mit Diri kole ak pwa \u2013 Reis mit Bohnen<\/a> und Griot \u2013 kross gebratene Schweinefleischw\u00fcrfel<\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Kokoskuchen aus Haiti<\/a>
Wilma von Pane-Bistecca mit Poul nan Sos -Haitianisches Huhn in Sauce<\/a> und Haitianische Lauch und Kaese Kroketten<\/a><\/p>\n\n\n\n

Dirk von Low n Slow mit Pikliz<\/a> <\/p>\n\n\n\n

Poupous geheimes Laboratorium mit Soup Joumou<\/a> <\/p>\n\n\n\n

\"Poul<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Die Haitianische K\u00fcche und dieses Poul nan Sos \u2013 Haitianisches Huhn- ist eine Kreolische K\u00fcche, welche durch eine Mischung von verschiedenen Stilen…<\/p>\n","protected":false},"author":5,"featured_media":161881,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,139,124,73,22,545,44,246,140,99,45,356,244,123,62,65,75,100],"tags":[546,50,248,145,126,68,1314,105],"class_list":{"0":"post-15003","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-chili","11":"category-meat","12":"category-fruits","13":"category-vegetables","14":"category-haiti","15":"category-main-dishes","16":"category-chicken","17":"category-garlic","18":"category-herbs","19":"category-marinade","20":"category-north-america","21":"category-orange","22":"category-capsicum","23":"category-sauce","24":"category-tomato","25":"category-lemon","26":"category-onion","27":"tag-haiti","28":"tag-main-dish","29":"tag-chicken","30":"tag-garlic","31":"tag-peperoni","32":"tag-sauce","33":"tag-tomato","34":"tag-zwiebel","35":"post_format-post-format-gallery"},"yoast_head":"\nPoul 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