Go Back
–+ servings
Poulet en sauce (Haitian Chicken Stew) in a bowl topped with onions and sweet peppers
Print

Poulet En Sauce (Authentic Haitian Chicken Stew)

Learn how to make Poulet Et Sauce, Haitian style. This poule en sauce is rich and is filled with amazing flavors. A rich and robust Authentic Haitian Chicken Stew that's simmered to perfection.
Course Dinner, Lunch, Main Dish
Cuisine American, Haitian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 6 minutes
Servings 4 Servings
Calories 375kcal
Author Savory Thoughts

Equipment

Ingredients

For The Chicken

  • 5 Chicken Legs; the skin on or off
  • 5 Chicken Thighs; the skin on or off
  • 1 tsp. Kosher Salt
  • ½ cup Haitian Epis

For The Haitian Chicken Stew (Poulet En Sauce)

  • 4 Tbsp Canola Oil; Vegetable oil, or peanut oil will work.
  • 4 Cloves Garlic; crushed or smashed in mortar and pestle
  • 3 ½ Cups Water boiling
  • 2 Lemons Or Limes juice squeezed then reserve the lemons or limes
  • 6 tablespoon tomato paste; Or half of a 12 Oz. can
  • 1 Bell Pepper; Sliced and seeds removed. You can also mix the bell peppers for a vibrant color.
  • 6 Sprigs Fresh Parsley
  • 5-6 Sprigs Fresh Thyme
  • 2 tablespoon apple cider vinegar
  • Salt and Pepper To Taste
  • 1 Medium Yellow Onion; Cut in half: Half sliced and half diced

Instructions

  • Clean the chicken thoroughly. See the directions in the post.
    Season the chicken with the Haitian Epis and salt. Marinate for a minimum of 30 minutes. Best overnight.
    In a heavy bottom pan or Dutch oven over medium-high heat, add oil and sear the meat on both sides until lightly golden brown; do not discard the marinating sauce that's left behind in the bowl as we will use it.
    Sear the meat in batches to make it easy to brown.
    While the meat is browning (or once you have browned all the meat), add the water to the marinating bowl. Stir to mix the liquid and the seasoning together. Set aside.
    Remove meat from heat and place on a plate. 
    Searing Chicken
  • In the same pan, sautee the dice onions and garlic until fragrant (about 45 seconds), then add the tomato paste and a few pieces of the sliced bell peppers. Stir to combine.
    Next, deglaze with about ¼ of the seasoned liquid. Then add the chicken and the juice from the plate.
    Quickly spoon a few of the onion mixture pieces onto the chicken. This will give it a reddish color.
    Chicken, onions, and peppers in a large pot
  • Add the remaining ingredients: lemon juice, apple cider vinegar, and herbs, and season with salt and pepper to taste, and bell peppers.
    Adding liquid and spice to chicken
  • Stir lightly. Cover. Allow to simmer for 15-20 minutes over medium heat.
    Herbs, tomato paste, and spice on top of chicken sauce
  • Reduce the heat to low. Uncover the sauce and add sliced onions.
    Add more seasoning if needed. 
    Stir lightly, cover, and simmer for an additional 5-10 minutes on low heat. 
    Serve warm with rice or your preferred side and enjoy!
    Onions added to sauce

Video

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
 
 
 
Disclaimer: This post may contain affiliate links. See our full Privacy Policy. We may receive compensation by clicking on the links and or making a purchase.
 
 
Calories are estimated per serving

Nutrition

Serving: 4g | Calories: 375kcal | Carbohydrates: 49g | Protein: 12g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 378mg | Potassium: 111mg | Fiber: 6g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 65mg | Calcium: 14mg | Iron: 19mg