This is one of those dishes that makes me want to shout “Boom!” at the top of my lungs.
What I mean by that is that it’s a dish that I am incredibly passionate about, and has been a staple of my cooking repertoire for the past decade.
For me, haitiana is not just about the meat, but the rice, the vegetables, the fish, and the sauces.
What is so amazing about this dish is that the sauce is just that, a sauce.
A little bit of sweetness is added to the haitienas, but then you get all the other flavours, and all the sauces that come together to create a really rich and creamy dish.
So that’s what this recipe is all about.
For the meat in the dish, the haiti, or chicken, is cooked with a little bit more butter, salt and pepper.
Then you add a little more chicken fat, and then a little less fat, until it’s almost as thick as chicken stock.
This adds the sweetness and richness of the chicken stock, and it also adds a bit of the tang of the haita chicken to the dish.
When the haits are cooked in a skillet, they’re almost always grilled, which adds a nice bit of depth to the flavor of the dish and also adds some heat.
In the end, the result is a dish with a wonderful texture and the right amount of meat, fat and the sweetness of the sauce.
This is a recipe for haiti potato salad, which is a staple in my haiti kitchen, and I highly recommend you try it as well.
I hope you enjoy this haitia potato salad recipe, and as always, if you’re looking for more haitika recipes, you can check out my haiti recipes page.
Recipe adapted from Food Network’s “Haitia” (season 2, episode 13).