Hey everyone! Today, I’m sharing with you one of my absolute favorite Haitian dishes—stewed chicken, or as we call it, “Poule en Sauce.” This dish is a staple in Haitian households, and it’s all about those rich, comforting flavors that remind you of home.
Poule en Sauce
Ingredients
- 1 whole chicken, cut into pieces
- 2 lime or lemon (for cleaning)
- 1 cup tbsp of vinegar
- 4 garlic cloves, minced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 scallion
- 1 Scotch bonnet pepper (optional)
- 2 tbsp tomato paste
- 2 tbsp epis (Haitian seasoning)
- 3 sprig thyme
- 1 tbsp parsley, chopped
- 2 tbsp oil
- 2 cup water
Instructions
- Clean the Chicken: Rub the chicken pieces with lime or lemon and rinse thoroughly with water. Drain and pat dry.
- Marinate: In a large bowl, mix the chicken with vinegar, garlic, epis, thyme, salt, and pepper. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
- Brown the Chicken: Heat oil in a large pot over medium heat. Add the chicken pieces and brown on all sides, about 10 minutes.
- Sauté Vegetables: Add the onion, bell pepper, and green onions to the pot. Cook until the vegetables are softened, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes to blend the flavors.
- Simmer: Add water or chicken broth, bay leaf, parsley, and Scotch bonnet pepper if using. Bring to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes until the chicken is tender and the sauce has thickened.
- Serve: Remove the bay leaf and Scotch bonnet pepper. Serve the stew chicken over white rice, rice and beans, or with fried plantains.
Video
Now, the secret to a great Haitian stew chicken is in the marinade. We like to season our chicken with epis, which is a blend of herbs and spices that brings all the flavor. You’ll want to let that marinate for at least an hour, but if you can leave it overnight, even better! The lime and vinegar we use to clean the chicken is a tradition, and it really helps to enhance the flavor.
As you brown the chicken, you’ll start to smell those amazing aromas filling your kitchen. And don’t be afraid to let those veggies get nice and soft before adding in the tomato paste—it’s what gives the sauce that deep, rich color and taste.
Let’s not forget about the Scotch bonnet pepper. Now, this is optional, but if you like a little heat, it’s a must. Just be careful—it’s got quite the kick!
After simmering everything together, you’ll have a thick, flavorful sauce that’s perfect over rice, or even with some fried plantains on the side. Trust me, this is comfort food at its best.
So, let’s get cooking! Grab your apron, and let’s bring a little taste of Haiti into your kitchen. Bon appétit!
