@aurynlrz:

aurynlariza

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Wednesday 05 August 2026 13:42:03 GMT

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Kiara imutt 😻 :

cara besarin gitu gimana plis😭

2026-09-17 13:30:37

0

Aurick Sherard :

aku suka kamu 🥰🥰🥰🥰🥰🥰 i

2026-08-08 10:58:30

2

wulnnn_💋 :

mantep kaka ,kaya aku😭

2026-08-12 15:44:39

0

🇦🇱Reng Sae🇦🇱 :

2026-08-12 11:55:46

0

Nesyaa🌊 :

mantep kak, kaya ak

2026-08-07 22:49:45

0

cecepajela :

gapernah ga mantepp ahh

2026-08-08 23:44:30

0

𝕯𝖊𝖗y'𝖓𝖔𝖊𝖌𝖗𝖆𝖍𝖆 :

2026-08-05 17:43:13

1

憎恨過去 :

2026-08-10 21:47:30

0

Aurick Sherard :

aku suka kamu 🥰🥰🥰🥰🥰🥰🥰🥰

2026-08-08 10:58:47

1

user56789 :

2026-08-08 04:13:22

0

Rizwan_69 :

2026-08-05 13:47:43

0

Mickex :

2026-08-06 12:15:11

0

JEKXX -_+^™ :

2026-08-05 13:49:04

0

sintia :

masih mantepan gua

2026-08-05 14:34:02

1

Cahaya Anggraini :

liat story akuu dong beb💋😘

2026-08-08 21:07:37

0

mell• :

liat profil aku deh

2026-08-07 07:26:17

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masalah :

2026-09-18 10:01:48

0

banh :

jbn

2026-09-02 13:50:14

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Zahraimup💦💦 :

liat profil aku

2026-09-30 22:44:45

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Rizky Maulana Setiadi :

❤️🙏👉☕️🫸🤝🎹🚍🌏❤️💵❤️🌏🚍🤝🎹🫷☕️👈🙏❤️

2026-08-06 21:27:12

0

NIGHTS_QUOTES :

🔥🔥🔥

2026-08-05 13:45:59

1

ヤンズザリヤ↖️ :

@Rid

2026-08-16 09:01:06

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pornsak :

🥰🥰🥰

2026-08-09 13:07:36

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Djaya Mian :

👍🏻👍🏻👍🏻

2026-08-06 08:12:20

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Recipe: 🇭🇹 Haitian Chicken Stew (Poul an Sòs ak kalalou) Serves: 4–6 Ingredients: Chicken * 10 chicken drumsticks * 4 tbsp Haitian épis * 2 tsp Tony Chachere’s Creole Seasoning * 2 tsp Complete Seasoning (optional) * 2 tsp paprika * 2–3 tsp chicken bouillon powder * Salt and black pepper, to taste * 2 tbsp sour orange juice (or lime juice), optional Sauce * 2–3 tbsp oil * 4 garlic cloves, minced or sliced * 2 tbsp tomato paste * 2 1/2 cups water or chicken broth * 3–4 sprigs fresh thyme * 3–4 sprigs fresh parsley * 1 whole Scotch bonnet or habanero pepper, pierced with 4–5 whole cloves * 1 small yellow or red onion, sliced * 1/2 green bell pepper, sliced * 1/2 red bell pepper, sliced * 1 small carrot, sliced (optional) * 10–15 okra, trimmed and sliced into medium pieces (or left whole) Instructions: 1. Clean the Chicken (Traditional Haitian Method) Scrub the chicken with lime (or sour orange), a little salt, and vinegar. Pour hot water over the chicken then remove the lime pieces, rinse with cold water, and pat dry. 2. Marinate Add all of the marinade ingredients to the chicken and mix until evenly coated. Marinate for: * Minimum: 2–4 hours * Best: Overnight 3. Brown the Chicken Heat 2–3 tbsp oil in a large Dutch oven or heavy pot over medium-high heat (6–7/10). Sear the chicken for 3–4 minutes per side, or until lightly golden. Remove and set aside. 4. Build the Sauce In the same pot, sauté the garlic for about 30 seconds. Stir in the tomato paste and cook for 1 minute. Pour the 2 1/2 cups water or chicken broth into the bowl that held the marinated chicken, swirl to collect any remaining seasoning, then pour it into the pot. Return the chicken to the pot and add the thyme, parsley, and whole Scotch bonnet pepper studded with 4–5 cloves. Bring to a gentle boil. 5. Simmer Reduce the heat to medium-low (2–3/10), cover, and simmer for 20 minutes. Then add the onion, bell peppers, carrot (if using), and okra. Continue simmering for 10–15 minutes, or until the vegetables are tender, the okra is cooked but still holds its shape, and the chicken is fully cooked (165 degrees F. Internal temperature). *If needed, add a little hot water or chicken broth during cooking to maintain the sauce. Serve With: * Diri Blanc (White Rice) * Sos Pwa * Fried Plantains * Pikliz Enjoy! 😊 #haitianfood #EasyRecipe #homemade #foryoupage #explorepage✨

Recipe: 🇭🇹 Haitian Chicken Stew (Poul an Sòs ak kalalou) Serves: 4–6 Ingredients: Chicken * 10 chicken drumsticks * 4 tbsp Haitian épis * 2 tsp Tony Chachere’s Creole Seasoning * 2 tsp Complete Seasoning (optional) * 2 tsp paprika * 2–3 tsp chicken bouillon powder * Salt and black pepper, to taste * 2 tbsp sour orange juice (or lime juice), optional Sauce * 2–3 tbsp oil * 4 garlic cloves, minced or sliced * 2 tbsp tomato paste * 2 1/2 cups water or chicken broth * 3–4 sprigs fresh thyme * 3–4 sprigs fresh parsley * 1 whole Scotch bonnet or habanero pepper, pierced with 4–5 whole cloves * 1 small yellow or red onion, sliced * 1/2 green bell pepper, sliced * 1/2 red bell pepper, sliced * 1 small carrot, sliced (optional) * 10–15 okra, trimmed and sliced into medium pieces (or left whole) Instructions: 1. Clean the Chicken (Traditional Haitian Method) Scrub the chicken with lime (or sour orange), a little salt, and vinegar. Pour hot water over the chicken then remove the lime pieces, rinse with cold water, and pat dry. 2. Marinate Add all of the marinade ingredients to the chicken and mix until evenly coated. Marinate for: * Minimum: 2–4 hours * Best: Overnight 3. Brown the Chicken Heat 2–3 tbsp oil in a large Dutch oven or heavy pot over medium-high heat (6–7/10). Sear the chicken for 3–4 minutes per side, or until lightly golden. Remove and set aside. 4. Build the Sauce In the same pot, sauté the garlic for about 30 seconds. Stir in the tomato paste and cook for 1 minute. Pour the 2 1/2 cups water or chicken broth into the bowl that held the marinated chicken, swirl to collect any remaining seasoning, then pour it into the pot. Return the chicken to the pot and add the thyme, parsley, and whole Scotch bonnet pepper studded with 4–5 cloves. Bring to a gentle boil. 5. Simmer Reduce the heat to medium-low (2–3/10), cover, and simmer for 20 minutes. Then add the onion, bell peppers, carrot (if using), and okra. Continue simmering for 10–15 minutes, or until the vegetables are tender, the okra is cooked but still holds its shape, and the chicken is fully cooked (165 degrees F. Internal temperature). *If needed, add a little hot water or chicken broth during cooking to maintain the sauce. Serve With: * Diri Blanc (White Rice) * Sos Pwa * Fried Plantains * Pikliz Enjoy! 😊 #haitianfood #EasyRecipe #homemade #foryoupage #explorepage✨

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