Caribbean

Haitian Stewed Chicken (Poul nan Sòs)

Bone-in chicken drumsticks cleaned with citrus and a traditional chodé, marinated in epis and Haitian seasonings, then simmered in a rich tomato-epis sauce with onions, bell pepper, and a clove-pierced scotch bonnet.

Prep:45 min
Cook:45 min
Total:1 hr 30 min
Serves:4
Difficulty:medium
Haitian Stewed Chicken (Poul nan Sòs)

Ingredients

Chicken Preparation

  • 6 chicken drumsticks
  • Juice of 2 limes
  • Juice of 2 sour oranges
  • ½ cup white vinegar
  • 3 cups hot water (for scaling or chodé)
  • 2 tablespoons epis
  • Seasoning to taste: salt, black pepper, garlic powder, onion powder, adobo seasoning, Goya Complete Total seasoning, sazon
  • Oil, for frying

Sauce

  • 2 tablespoons oil
  • 2 tablespoons epis
  • 2 tablespoons tomato paste
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 scotch bonnet pepper, left whole
  • 3–4 whole cloves, to pierce into the scotch bonnet
  • A small bunch of parsley

Instructions

  1. 1

    Place the chicken in a large bowl and remove the outer skin. Make 2–3 small slices halfway through the drumsticks.

  2. 2

    Wash the drumsticks thoroughly with the lime juice, sour orange juice, and vinegar. Rinse well. Pour hot water over the chicken to perform the chodé, then drain completely and pat dry.

  3. 3

    Season the chicken with 2 tablespoons epis, salt, black pepper, garlic powder, onion powder, adobo, complete seasoning, and sazon. Mix well, ensuring every piece is coated. Allow the chicken to marinate for at least 30 minutes, or overnight for best flavor.

  4. 4

    Place chicken drumsticks in a pan with about 2–3 cups of water, using the water to rinse all of the seasonings from the marinating bowl. Boil the chicken for about 20–25 minutes.

  5. 5

    Remove chicken from pan and pat dry. SAVE the broth the chicken cooked in for later — this will serve as the base of the stew.

  6. 6

    Heat oil in a large skillet over medium-high heat. Fry the chicken until browned on all sides, about 3–4 minutes per side. This is just to develop a crust and flavor.

  7. 7

    In a different pan, add 2 tablespoons epis and sauté until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute to deepen the flavor.

  8. 8

    Add the reserved broth the chicken originally boiled in and season with all the spices listed earlier to taste.

  9. 9

    Add the chicken back into the pan and allow it to cook for about 5–7 minutes. Add sliced onion, red bell pepper, parsley, and the scotch bonnet pierced with 3–4 cloves. Cook until the onions and peppers begin to soften.

  10. 10

    Taste and adjust seasoning as needed. The sauce should be rich, flavorful, and slightly thickened.

  11. 11

    Remove the scotch bonnet if desired before serving. Serve hot with fried plantains, diri djon djon, and plenty of sauce spooned over the chicken.

Tips

The combination of sour orange, lime, and a proper chodé gives Haitian stewed chicken its signature flavor and helps the seasoning penetrate every bite.