Haitian Poulet Créole (Creole Stewed Chicken)

Poulet créole — poul nan sòs — is one of the cornerstones of Haitian home cooking: chicken bathed in epis (Haiti's all-purpose green seasoning), seared until golden, then stewed down into a glossy, tangy tomato-and-pepper sauce. It tastes of the islands and of Sunday afternoons, and it is naturally built around lean protein and vegetables — which makes lightening it easy.

Traditional poulet créole often starts by deep-frying the marinated chicken before it ever meets the sauce. Our version keeps the deep flavor and trims the excess:

• Skin removed from the thighs cuts a large share of the saturated fat, while bone-in meat stays juicy through the braise.
• A hard sear in just 1 tablespoon of oil delivers the same browning and fond as frying, with a fraction of the fat.
• Low-sodium broth lets the epis, lime and scotch bonnet lead instead of salt.

The soul of the dish stays completely intact: the epis still does its fragrant work, the whole scotch bonnet floats in the pot releasing its floral heat, and the sauce still clings to every piece.

Serving Suggestions

Poulet créole is made for diri ak pwa — Haitian rice and beans — which soaks up the sauce beautifully. For a lighter plate, serve it over brown rice or with a pile of steamed légumes and a sharp spoonful of pikliz on the side. Browse more Caribbean recipes to build the full plate.

FAQ

What is epis and can I substitute it?
Epis is a blended green seasoning of parsley, scallion, bell pepper, garlic, thyme and a little oil or citrus — the base of most Haitian savory dishes. If you don't have it, blend a small handful of parsley with 2 scallions, 2 garlic cloves, half a bell pepper and a teaspoon of thyme.

Can I use chicken breast?
You can, but thighs are traditional and far more forgiving in a braise. If using breast, cut the simmer to about 15–18 minutes so it stays moist.

How spicy is it?
With the scotch bonnet left whole and unbroken, the heat is mild and aromatic. For more fire, pierce or chop the pepper into the sauce.

Ingredients

• 2 lb bone-in chicken thighs, skin removed
• 1 lime, juiced (plus more to wash the chicken)
• 1/4 cup epis (Haitian green seasoning)
• 1 tbsp olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 2 tomatoes, diced (or 1 cup crushed tomato)
• 1 tbsp tomato paste
• 1 scotch bonnet, left whole
• 2 sprigs fresh thyme
• 1 cup low-sodium chicken broth

Instructions

1. Wash the chicken with lime and water, pat dry, then marinate with the epis and a pinch of salt at least 1 hour (overnight is best).
2. Heat the oil in a heavy pot over medium-high and brown the chicken well on both sides; remove and set aside.
3. Lower the heat, add onion, bell pepper and garlic, and cook until soft, about 4 minutes.
4. Stir in tomato paste and diced tomato and cook 2 minutes, then return the chicken with the broth, thyme and the whole scotch bonnet.
5. Cover and simmer 25–30 minutes until the chicken is tender and the sauce thickens.
6. Remove the scotch bonnet before it bursts, finish with a squeeze of lime, and serve.