Bouyon Poul (Chicken Soup/Stew Haitian Style)
June 2, 2017
So I know a lot of people are going to say “Bouyon Poul, wth does she mean Bouyon Poul (Chicken soup/stew)?” Trust me guys, I know that bouyon is traditionally made with tèt kabrit (goats head) or beef. But so many people asked me how to make chicken Bouyon cause everyone doesn’t eat red meat so I’m accommodating you non red meat eaters in today’s post.
Yes, Bouyon poul (chicken soup/stew Haitian style) is now one of my favorites. Practicing making something as many times as I practiced making this would cause anyone to now like something that they may have not liked before. I got the seal of approval from authentic Haitians i.e. my uncle Yves, my grandmother and mother. Believe me, if they say it’s good then it’s good damn nit!
In the notes below I tell you to make your dumplings after peeling and chopping the veggies because it will make everything go so much smoother for you. When you are making the soup the time will breeze by because you prepared everything in advance. Trust me on this!!
I am super happy to share this recipe with you guys, if you follow my instructions exactly you will be able to make this soup with no problems! I hope you love it as much as I do.
Watch me make Bouyon Poul here:
Chicken Marinate:
- 1lbs raw Chicken thighs (2 chicken thighs)
- 1/4 cup epis
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp salt-free blended herbs
- 1 lime, sliced in two
- Squeeze lime juice over chicken then rub each piece of chicken with one lime half.
- Rinse chicken under cold water, discard water.
- Slice two slits on either side of the chicken.
- Add epis and dry seasoning to chicken and mix well. Set aside.
Dumplings:
- 1/2 cup apf
- 1/2 tsp salt
- 3 tablespoons + 1/4-1/2 tsp
Makes 5-6 dumplings
- In a medium bowl whisk salt and flour together until well combined.
- Add water and mix with a fork. Once dough forms, use hands to feel if it is soft enough. I added an extra ½ teaspoon of water to the dough because it felt dry to me.
- Break a small piece of dough off, knead in your hands for a few seconds then roll between your palms and form dumplings. Cover with plastic wrap and set aside.
Ingredients
Adjust Servings
| 1 lbs Chicken thighs, cleaned & marinated (2 chicken thighs) | |
| 12 cups water | |
| 1 6oz pack of baby spinach | |
| 2-3 celery sticks, sliced | |
| 2-3 carrot sliced | |
| 1/2 onion, sliced (1/3 cup) | |
| 2 cloves garlic, finely chopped or crushed | |
| 1/4 cup red bell pepper, sliced | |
| 1 tbsp + 1 tsp chicken base or 1 bouillon cube | |
| 1/2 tbsp tomato paste | |
| 1 teaspoon salt | |
| 2 whole cloves or 1/8 tsp clove powder | |
| 1/8 tsp black pepper | |
| 2 sprigs thyme | |
| 3 sprigs of Parsley, only leaves chopped | |
| 1 hot pepper | |
| 1 chayote squash, sliced (chocho) | |
| 2-3 potatoes, peeled & cut in 4 | |
| ½ lbs yellow yam, peeled & cut into medium sized pieces | |
| ½ lbs yautia (malanga), peeled & cut into medium sized pieces | |
| 1 green plantain, peeled & sliced diagonally |
I want to make this for a group of Haitian refugees staying in a hotel in my town. There are 36 of them, 21 of which are children. Do you know how many people this recipe will feed?