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  • - My time of laying around and doing nothing is over.

  • (bowl clatters)

  • I think when it comes to this meal,

  • it's definitely something that I've always had growing up.

  • It's the staple.

  • Like when my dad was too lazy to cook,

  • he'd always have like the chicken on the stove,

  • the rice already ready to go.

  • Like, it was his go-to

  • feed the kids before it's too late meal.

  • It's basically, chicken, so spar and rice,

  • but I know there's a special word for that

  • and he'll correct me later.

  • (speaks Haitian)

  • you know what?

  • You guys (indistinct) all hard!

  • Around this time I would actually be on a family trip,

  • hanging out with them,

  • feeling my Haitian culture and because of quarantine,

  • you know, I can't.

  • So I have been feeling like I miss my family.

  • I'm going to be very biased when I say

  • that my dad's recipe,

  • it's better than a lot of other people's recipes.

  • He is my top chef, your top chef may be somebody else.

  • But my dad is my top chef.

  • - Part of my culture, mixed with the United State ways.

  • - Improvise.

  • - Improvise and alter anything you want.

  • That's why I call my restaurant Fusion.

  • - Before we cook anything,

  • the first thing you have to do is make our marinade

  • per se, I wanna say that's how American people call it.

  • My family calls it epis,

  • It's basically our go to seasoning for everything.

  • It's like celery, green peppers, a crap ton of garlic,

  • some shallots and scallions, lemon juice,

  • and a little bit of chicken bouillon, and that's it.

  • So we got our mason jar here.

  • And it has our seasonings,

  • so we're just gonna put this top,

  • reduce, reuse, and recycle on these hoes.

  • So we put that in the fridge

  • and we have to use that later for the chicken.

  • While we start the chicken,

  • we're going to soak the red beans.

  • So now I'm going to wash this bowl

  • and then we're going to clean the chicken

  • with lemon and vinegar.

  • - In Haiti, majority of the population,

  • we don't have full time electricity.

  • So when the people go buy the meat at the market,

  • it's usually sitting in a table full of flies.

  • So when you get home, you got to boil the water

  • and hope you could take all the bacteria off the meat.

  • Over here, so when you buy the meat,

  • all you gotta do is put it in vinegar water

  • and rinse it.

  • That will eliminate majority of the germs.

  • - I saw something on Tik Tok.

  • That's talking about people don't clean their chicken.

  • Can't relate.

  • Course wash your hands before and after

  • dealing with chicken.

  • Now I'm going to season the chicken.

  • So this was my favorite part as a kid.

  • I have the gift.

  • That's why I had seasoning duties.

  • And my little sister had the cutting duties.

  • And then my oldest sister had the cooking duties.

  • We were sous chefs for our dad.

  • We don't like no pale chicken in this Louis-Jean household.

  • Our chicken gotta be a brown as us.

  • Smells very earthy, very delicious.

  • I'm putting some of the seasonings,

  • base that we made earlier onto this chicken,

  • giving that earthly taste, you know what I'm saying?

  • Gonna make sure it's doused in salt.

  • (speaks French)

  • You know what?

  • I'm feeling more confident.

  • Probably 'cause everything smells good.

  • I think my house smells a little bit more of raw meat.

  • My time of laying around and doing nothing is over.

  • I'm tired of cutting.

  • I'm so tangy, okay.

  • Tired!

  • I will properly learn how to cook stuff.

  • (bowl clatters)

  • So I finally cook the chicken.

  • I'm going to check it every 10 minutes,

  • flip it around and make sure it gets brown.

  • And then I'm going to boil it.

  • So the red beams, a little bit Louis-Jean flair,

  • we add a coconut and smoke turkey neck.

  • Now we're just going to let it cook.

  • Then I'll strain it.

  • And then I'll just have it on a little boil.

  • It's a little bit nerve wracking because like,

  • you know when you cook the things

  • and it's like you can do it perfectly,

  • but now you're by yourself, like.

  • Is this even right?

  • All right, so the beans are finally ready.

  • So we're going to blend about half of the beans

  • and then we are going to put it back in the sauce,

  • give it some seasoning, and then another 20 minutes.

  • And then it's done baby.

  • I'm definitely channeling my mom

  • because she is a rice queen.

  • She makes the best rice in the freaking world.

  • Mom, was I supposed to,

  • was I supposed to let the water boil,

  • and then I put the rice in?

  • - [Mom] You can do it either way.

  • - Can I use the olive oil?

  • - [Mom] Oh yeah.

  • We're making sure that the meat is cooked.

  • This is good, y'all.

  • Goodbye chicken.

  • I'm broiling you.

  • Wifey mode.

  • Hey babe, how was your day?

  • I made Haitian food.

  • Every time I cook something Haitian,

  • it reminds me of my parents,

  • and it reminds me of the love that they've instilled in me

  • for my culture, for who I am,

  • how I was raised as a Haitian person in this country.

  • - When the main thing is Haitian food taste good,

  • - Phenomenal.

  • - And we doing a great job trying to explore it

  • and showing it to the world.

  • And I'll be proud of you putting it out there.

  • - This meal is just making me feel like I'm back home.

  • Let's try it.

  • This definitely tastes very similar to my dad's chicken.

  • For sure.

  • It feels orgasmic after spending four hours

  • in the kitchen cooking.

  • Tasting your food and eating with your bestie.

  • I think now I feel inspired to more Haitian food.

  • And annoy my parents more for recipes.

  • (calm music)

- My time of laying around and doing nothing is over.

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B1 chicken haitian top chef rice boil meat

I Made My Dad's Haitian Chicken Recipe For The First Time

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    林宜悉 posted on 2020/11/08
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