Haitian Stewed Chicken (Poule en Sauce)
2013-12-31- Cuisine: Traditional
- Course: Dinner
- Skill Level: Easy
-
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- 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.
Ingredients
- 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
Method
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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Recipe Comments
Comments (21)
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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
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.
posted by FAFA1210 on January 2, 2014
THIS RECIPE IS DELICIOUS ONE OF MY FAVORITE!!!!
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.
posted by HaitianCooking on August 23, 2014
I agree. You can find our version of it here. Haitian Seasoning Base (Epis)
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!
posted by Austin Birch on May 22, 2016
Maybe I’m missing something but I’d suggest re-reading Step 1
posted by HaitianCooking on June 8, 2016
It sounds weird, but take a look at our cooking tips. http://haitiancooking.com/the-haitian-meat-cleaning-process/
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.
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.
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?
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.
posted by Joel on February 18, 2018
Made this for my Haitian neighbors as a surprise “thank you” as they have been so kind and generous.
I couldn’t find the bonnet peppers and substituted with Serrano peppers, I tasted this prior to gifting and it was so delicious and sent a beautiful aroma through my whole home.
I’m not much of a “pepper person” and the presence of the Serrano peppers was more than enough heat for me. I can only imagine the heat using Scotch bonnet peppers!
Aside from the heat the Adobo will be cut back next time as I felt it ws too salty…but Oh My Goodness the flavor! Delicious!
posted by Jen on March 25, 2019
Ive been using this site for a good time for my go to haitian recipes. My child is part Haitian and when i met her father his mom alwayysssss cooked for me, i was inlove with the food, the flavors.. mmm! This recipe is great for someone who never cooked haitian food! I cant make it lile his mama but this def will do! Yummy!
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posted by Siobhan Jean-Charles on May 24, 2020
My family loved it! Your website has been so helpful for me to get in touch with my roots throughout this quarantine.
posted by Carolyn Pierre on July 5, 2020
Ugh i tried to triple this recipe and it was too tomato pastey… I’ll try it again