This is a traditional Haitian staple. At any and every event, poule en sauce is the comfort food that most people gravitate to first. Served with diri kole (rice and beans) or mais moulen (polenta), this stewed chicken dish is an age-old recipe that never lets you down. It can be cooked using various methods and is typically served with multiple sides. Here is our version of chicken stewed in a creole sauce with extra-fresh sliced onions and bell peppers. Chef Claudy Pierre’s way with this dish is remarkable!
Poule en Sauce (Haitian Stewed Chicken) Recipe
Serves 4 to 6
INGREDIENTS
1 lb chicken
1 tbsp limejuice or sour orange juice
1/2 cup white vinegar (optional, for meat-cleaning)
2 cups epis (recipe on tablemagazine.com)
2 tsp garlic, minced
4 fresh parsley sprigs
1 tsp black pepper
4 fresh thyme sprigs
1 chicken bouillon cube
1 tbsp of Adobo All-Purpose Seasoning
2 tbsp tomato paste
1/2 onion, diced
1 Scotch bonnet pepper
1/2 red pepper, julienned
INSTRUCTIONS
- Haitian meat-cleaning process: Remove the skin and excess or visible fat using a small knife. Squeeze sour orange and limejuice on the chicken, saving some citrus juice for later. Let the meat sit in hot water for 4 minutes, rinse, and rub each piece in epis to marinate overnight.
- Clean chicken using the Haitian meat-cleaning method above, and then rinse in hot water.
- Assemble the marinade with epis, garlic, parsley, thyme, black pepper, chicken boullion cube, and Adobo seasoning.
- Season and marinate the chicken for a minimum of 15 minutes, but overnight gives it a better flavor.
- Transfer the chicken to a large pan and brown it on both sides.
- Add a ½-cup of water to the pan then follow with the tomato paste, onions, and peppers.
- Stew on medium-high heat for 25 minutes, and then lower to a simmer until dinnertime.
(Recipe adapted from haitiancooking.com)
Photography by Dave Bryce / Styling by Rafael Venico / Food by Chef Claudy Pierre
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