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Poul Nan Sos (Haitian Stewed Chicken)

Haitian · Dinner · Easy

Poul Nan Sos (Haitian Stewed Chicken)

Total
1 hr 40 min
Prep
45 min
Serves
4
Calories
360
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Chicken simmers in a thyme-scented tomato sauce with citrus, peppers, and cloves, a fragrant home-style supper from Haiti.

Fresh herbs and citrus season the meat before Poul Nan Sos (Haitian Stewed Chicken) ever reaches the stove. A little tomato paste gives the sauce depth, while thyme and cloves bring the aromatic character associated with home cooking in Haiti.

Bone-in thighs hold up well to the braise. Keep the hot pepper whole for a gentler sauce, and lift it out without breaking it once the chicken is tender.

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Method

  1. Rub the chicken thighs with scallions, parsley, garlic, lime juice, thyme, salt, and black pepper. Cover and refrigerate for .

  2. Lift the chicken out, reserving the marinade. Heat the vegetable oil in a wide pot over medium-high heat and brown the chicken for , turning once.

  3. Add the onion and bell pepper and cook over medium heat for until softened. Stir in the tomato paste for until it turns brick red.

  4. Add the reserved marinade, water, whole cloves, and scotch bonnet pepper. Cover and simmer over low heat for until the chicken reaches 165°F near the bone.

  5. Uncover and simmer for until the sauce becomes glossy. Remove the whole pepper and cloves before spooning sauce over the chicken.

Forkue tips

  • A habanero can replace the scotch bonnet; keep either one intact if you want aroma with restrained heat.

Storing and reheating

Refrigerate in the sauce for up to 3 days or freeze for 2 months. Reheat covered over gentle heat, adding a little water if the tomato sauce has reduced too far.

Kitchen gear

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Nutrition per serving, estimated

360Calories
37gProtein
11gCarbs
19gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Poul Nan Sos (Haitian Stewed Chicken): FAQ

Do I need premade epis?

No. The scallions, parsley, garlic, thyme, and citrus build an herb seasoning directly in the marinade. Finely chop them so they spread over the chicken.

Why does the sauce taste bitter?

Burned tomato paste or scorched garlic can make it bitter. Lower the heat after browning the chicken and add the liquid before the paste turns dark brown.

How do I store and reheat Poul Nan Sos (Haitian Stewed Chicken)?

Refrigerate in the sauce for up to 3 days or freeze for 2 months. Reheat covered over gentle heat, adding a little water if the tomato sauce has reduced too far.

How long does Poul Nan Sos (Haitian Stewed Chicken) take?

About 1 hr 40 min in total: 45 min prep and 55 min cooking.

What do I need to make Poul Nan Sos (Haitian Stewed Chicken)?

The key ingredients are chicken thighs, scallions, parsley, garlic, lime juice and thyme, plus pantry basics.

Any tips for Poul Nan Sos (Haitian Stewed Chicken)?

A habanero can replace the scotch bonnet; keep either one intact if you want aroma with restrained heat.

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