Poul nan Sòs (Haitian Chicken in Creole Sauce)
Local name: Poul nan sòs
In short: Haitian chicken braised in a thick Creole sauce of onions, peppers and tomato, seasoned with an herb paste and served over rice. A Sunday family dish. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 1 h
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 330 kcal
Poul nan sòs is chicken simmered in a thick Creole sauce of onion, peppers and tomato, a Sunday plate in many Haitian homes. The chicken is rubbed with a paste of scallions, garlic, parsley and thyme, then browned and braised until it falls from the bone. A whole scotch bonnet floats in the pot for fragrance, not heat. Serve it over rice with beans, and spoon extra sauce on top.
Instructions
- Rinse the chicken with the lime juice and pat dry. Blend the scallions, garlic, parsley, thyme, cloves, salt and pepper to a paste and rub it all over the chicken. Marinate for 1 hour, or overnight in the fridge.
- Heat 2 tablespoons of the oil in a wide, heavy pot over medium-high heat. Brown the chicken in two batches for 4 to 5 minutes per side, then set aside.
- Add the remaining oil, onion and bell pepper to the pot. Cook for 5 minutes, scraping up the browned bits, until the onion softens.
- Stir in the tomato paste, tomatoes and sugar and cook for 4 minutes until the mixture darkens and thickens.
- Return the chicken to the pot with the water and the whole scotch bonnet. Bring to a simmer, cover and cook for 35 to 40 minutes, turning the pieces halfway, until the chicken is tender and reaches 74°C (165°F).
- Uncover and simmer for 5 minutes to thicken the sauce. Remove the scotch bonnet without breaking it, taste for salt and serve over rice.
Tips
- Browning the chicken first gives the sauce its deep color and flavor. Do not crowd the pot, or the chicken will steam instead of browning.
- For a milder sauce, leave out the scotch bonnet. For more heat, prick the pepper once with a knife before adding it, and taste after 10 minutes.
Questions and answers
Can I make poul nan sòs ahead of time?
Yes. The flavor improves overnight, and it keeps for 4 days in the fridge. Reheat gently, adding a splash of water if the sauce has thickened.
Can I use boneless chicken?
Yes, but shorten the braising time to 20 minutes so it does not dry out. Bone-in thighs give a richer sauce.
What do you serve with poul nan sòs?
White rice or diri kole ak pwa, with pikliz and fried plantains on the side. A simple cabbage salad also goes well.
How long does it take to make Poul nan Sòs (Haitian Chicken in Creole Sauce)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Poul nan Sòs (Haitian Chicken in Creole Sauce)?
About 330 kcal per serving, with 23 g of protein, 8 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 8 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
