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Poulet en sauce (Haitian Chicken Stew) in a bowl topped with onions and sweet peppers
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Poul Nan Sos (Authentic Haitian Chicken Stew) Recipe

The secret to perfect poul nan sos (Haitian chicken stew) all lies in the layer of flavor that's added to the stew. Learn why making this stew at home is a total game changer. This poulet 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

If You Have Leftover - Here's How To Store It

This stew is terrific to enjoy as leftovers! The flavors will continue to develop and will become stronger. 
Refrigerator Option: 
Store leftover Poulet En Sauce (Haitian Chicken Stew) in an airtight container for up to 4 days in the refrigerator. 
Freezing Option: 
Transfer the leftover Poulet En Sauce to a freezer-safe container and freeze for up to 3 months. 
When ready to serve, allow thawing in the fridge overnight. 

Pro Tips For When Making This Stew

When cleaning, remove all gunk and fats. After, rub the meat with lime. Rinse with warm water. I cleaned the meat using the process mentioned above in the post, then marinated the meat for 30 minutes. But the longer the better. Overnight would be PERFECT.
Season the meat with the Haitian Epis, light salt, and lime juice. Set aside. 
Do not dice the garlic. Use a mortar and pestle to smash or crush the garlic. 
When crushing the garlic with a mortar and pestle, it will help to release the full flavor and juice of the garlic into the dish. Not to say chopped or diced garlic will not provide the same flavor. I find that when you lightly crush or smash the garlic, this provides a more robust flavor.
 
 
 
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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