Haitian Stewed Chicken (Poule en Sauce)

HaitianCooking.com Stewed chicken
  • Servings : 4-6
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 60m

Haitian Stewed Chicken (Poule en Sauce) is a traditional recipe that is cooked using varios methods. It is typically served with a side of rice. Here is our version of chicken stewed in a creole sauce.


  • 1 lb Chicken
  • 1/2 Onion diced
  • 2 tsp Minced Garlic
  • 1 tbsp of lime juice
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh parsley
  • 1 Scotch Bonnet Pepper
  • 1 tsp black pepper
  • 1/2 Red pepper julienned
  • 1 Maggi Chicken Bouillon Cube
  • 1 tbsp of Adobo all seasoning
  • 1/2 cup White vinegar
  • 2 tbs Tomato Paste


Step 1

Clean the chicken using the Haitian meat cleaning method. Clean the chicken with lemon or sour orange juice and vinegar. Rinse in hot water.

Step 2

Create a marinade with garlic, parsley, thyme, black pepper, chicken cube, and seasoning salt.

Step 3

Season the chicken with the marinade and let it marinade at least 15 min. Marinating the chicken overnight in the refrigerator will give the meat more time to take on the flavor.

Step 4

In a large saucepan, brown the chicken on both sides.

Step 5

Add a half cup of water to the sauce pan along with the tomato paste, onions, and peppers.

Step 6

Stew the chick on medium high heat for 25 minutes.

Step 7

Reduce the heat to low and let it simmer until it is ready to serve.

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  1. posted by Jobeth M on January 2, 2014

    This was really good. Made a side of plantains with it and had a nice Paleo dinner. Kids asked for seconds. Thanks for sharing

  2. posted by fifi on January 2, 2014

    This is a very versatile, cheap, and delicious meal. The beauty of this dish is, if you’re missing an ingredient, you can substitute something else, or omit it altogether, and it will still be great! I’ve made this dish several times at pot lucks, and people always rave about it. This is definitely a staple in my family.

  3. posted by FAFA1210 on January 2, 2014


  4. posted by diane on August 14, 2014

    This recipe was ALMOST spot on to the wonderful chicken I’ve had from the hatian women I work with will definitly do it again until I get it perfect…the girls in work just have a special twist that I just don’t have..but I got major approval from my first try.. I’d love the authentic liver and plaintain breakfast recipe

    • posted by Guerdy on August 23, 2014

      You might want to try making what we Haitians call “Epice(s)”. In a food processor or blender, blend some garlic, scallions, thyme, parsley, and bell pepper to almost a paste-like consistency. You can use this to marinate your chicken, along with the Maggi and a little lime juice. You’ll have plenty left over, so you can add a bit to your sauce along with the onions and peppers to add an extra infusion of flavor.

  5. posted by Lauri on December 23, 2014

    Three questions: When do you use the 1/2 cup of vinegar? And how much water do you use to make the marinade; or do you use the vinegar for that? Do you reuse the marinade? Thank you!

  6. posted by Moira on April 11, 2015

    This was really good except a whole scotch bonnet pepper was way too hot for my family. We toned it down with yogurt.

  7. posted by Bridget Lucas on September 8, 2016

    Can’t wait making this tonight. All I have is chicken thighs which I hope will be alright. My high school boyfriend use to make me this he was from Haiti. It was one of my favorites. Actually Haitian food is just delicious. Thanks for sharing.

  8. posted by Jon on December 10, 2016

    Great post! Love it! But I noticed that oil or a butter used. Is this how it is or was it left out by mistake?

  9. posted by Saundra on March 20, 2017

    As a child my friends who lived down the streer from us were Haitian. The Mother of the house (whom I considered a second Mother) taught me this recipe when I was about 12 years old. I am now 45 and still enjoy cooking this for my family. It is great comfort food.


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