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-Dough water
1 Chicken flavored bouillon Maggie cube
1 cup of water
2 teaspoon of salt
2 cups of water
-Dough
5 cups of flour
1 room temperature egg
4 tablespoons of room temperature salted butter
1 teaspoon of vegetable shortening
1 teaspoon of oil (on top of flour)
Saran Wrap (or clean drag rag)
🌟When done mixing everything let dough rest for 4 hours overnight if possible. Take dough out a couple 2 hours before using so it can be room temperature when you are ready to use it. (I usually take out first thing in the morning so I don’t forget.
-Cleaning meat
Boil 8 eggs (set to the side)
2 chicken leg quarters cut up
1 lime
1 teaspoon of sour oranges juice
1/4 cup of vinegar
1 teaspoon lemon or lime juice
1 teaspoon of salt
Boil water 2 cup
Pour over
-Seasoning meat
1/2 cup of a epis ( Best Haitian Epis EVER
• THE BEST HAITIAN EPIS ... )
1 chicken flavor bouillon Maggie
1/4 teaspoon of garlic powder
1/4 teaspoon of creole seasoning
-Cooking meat
Heat at 6 medium high
1 tablespoon of Vegetable oil
2 cups of water
-Veggies
1/2 of a half of Bell peppers (all colors)
1 onion
1 medium tomato (half it’s a really big one)
-Meat back on stove after removing bones
Heat at 6 medium high
Add veggies
1 cube of chicken flavor boil Maggie
1/4 teaspoon of adobo
Oil for frying (if u don’t have a deep fryer 4 cups of oil)
Oil heat 350° or 355°
Cook until golden brown
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