Poulet en Sauce, Haitian chicken stew, is a vibrant Haitian dish that adds colour, taste, and spiciness to any table. It needs a few ingredients, yet when well cooked, it leaves everyone wanting more. It can be served alongside plantains, rice, or boiled root vegetables. Follow this article to learn how to make Poulet en Sauce (Haitian Chicken Stew).
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How to Make Poulet en Sauce (Haitian Chicken Stew)
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
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Instructions
- Clean the meat thoroughly using the Haitian meat cleaning process, involving removal of gunk, membrane or vessel, creating incisions on the meat to allow for deep cleaning, rub the meat with acid or distilled vinegar, and wash with hot water.
- Once that’s done, create a marinade with parsley, garlic, black pepper, thyme, seasoning salt, chicken cube.
- Season the meat with marinade and let it sit for 15 minutes. Alternatively, you can marinate it overnight and leave it in the fridge.
- Place a saucepan on the fire, oil it and then place the chicken to brown on both sides. Add water to the pan and then dip in onions, tomato paste and peppers.
- Let the chicken stew boil for about 25 minutes. After, reduce the heat and let it simmer until it’s ready to serve.
Poulet en Sauce (Haitian Chicken Stew)
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
Instructions
- Clean the meat thoroughly using the Haitian meat cleaning process, involving removal of gunk, membrane or vessel, creating incisions on the meat to allow for deep cleaning, rub the meat with acid or distilled vinegar, and wash with hot water.
- Once that’s done, create a marinade with parsley, garlic, black pepper, thyme, seasoning salt, chicken cube.
- Season the meat with marinade and let it sit for 15 minutes. Alternatively, you can marinate it overnight and leave it in the fridge.
- Place a saucepan on the fire, oil it and then place the chicken to brown on both sides. Add water to the pan and then dip in onions, tomato paste and peppers.
- Let the chicken stew boil for about 25 minutes. After, reduce the heat and let it simmer until it’s ready to serve.
Video
Nutrition
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