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Dinner/ Poultry

Poul nan Sòs (Chicken in Sauce)

I know you didn’t think I was going to do a video on Diri Kole ak Pwa Wouj (red beans & rice) and not do a video on the chicken that you saw on my plate to go with it.

Before anyone says it, there are many different ways to make Poul nan sòs (chicken in sauce); this is one of the ways my mom makes it and it involves baking the chicken. The other way she makes it is by browning sugar and cooking the chicken in that pou’l bay’l koulè (to give it color). I haven’t mastered that method so I can’t share it with you yet. The recipe that I am sharing with you can be paired with any rice really, it’s really tasty.

Check out the video and let me know what you think.

Watch me make Poul nan Sòs here:

Poul nan Sòs (Chicken in Sauce)

Print Recipe
Serves: 5 Cooking Time: 1 hour 45 minutes

Ingredients

  • 2 lbs marinated chicken
  • 1 1/2 tablespoons tomato paste
  • 1 cup bell peppers, sliced
  • 1 cup onions, sliced
  • 1 hot pepper (scotch bonnet)
  • 2 sprigs of thyme
  • 2 cloves or 1/8 clove powder
  • 2 cups water (to boil chicken)
  • 1 cup water or broth (for sauce)
  • salt to taste

Instructions

1

Preheat oven to 350℉

2

Add chicken to sauté pan on a medium flame, cover and let cook for 20 minutes.

3

After 20 minutes turn flame off and remove chicken from pan, set sauce aside. Line a baking dish with aluminum foil, add chicken and bake for about 30-40 minutes or until browned on both sides. Turn chicken after 15 minutes to allow it to brown on the other side.

4

After 30 minutes remove chicken from oven. Strain sauce and add it back along with 1 cup of water to the sauté pan on a low flame. Add tomato paste and mix well, taste sauce and adjust seasoning to your preference (You can start by adding 1 tsp. salt). Add chicken and baste it to re-add moisture.

5

Add hot pepper, cloves and thyme and let simmer for 10 minutes then add onions. Cover and let simmer for another 10 minutes. Serve and enjoy!

Basics in Haitian Cuisine/ Dinner/ Poultry

How to clean and marinate chicken (Haitian style)

Anyone who knows anything about Haitian cuisine knows that cleaning meat/poultry can be a lengthy process… if you didn’t know, you’re about to learn today. The process is lengthy because we like to ensure we’re dining on the cleanest meat possible. The main thing that stands out in this process is what we Haitians call “chaude” (chode). To chode (parboil) your meat (In this video I will only be talking about chicken) you pour boiled water over it, it’s supposed to get rid of bacteria; I will go further into detail about this process at a later time.

 

Watch the video to see what I’m talking about.

How to clean and marinate chicken (Haitian style)

Print Recipe
Serves: 5 Cooking Time: 45 minutes - 1 hour

Ingredients

  • 2 lbs of chicken
  • 1/4 cup epis
  • 1/2 teaspoon salt-free blended herbs
  • 1-1 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 lime, cut in half, juice reserved

Instructions

1

Remove skin off chicken. Using a small knife or kitchen shears remove all/most visible fat.

2

Pour lime juice over chicken, set 1 tablespoon of the lime juice aside for later use.

3

Boil about 2-3 cups of water, keep hot and set aside for later use.

4

Rub each piece of chicken with lime halves, when done rinse with cold water.

5

Pour hot water over chicken and let chicken sit in water for about 30 seconds then remove, discard water.

6

Add reserved tablespoon of lime juice and epis to chicken and mix well. Combine spices and add to chicken. Marinate chicken for at least an hour or over night.

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