Poul Nan Sos - Haitian Chicken Stew

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Poul Nan Sos, aka Haitian Chicken Stew, is rich and full of amazing flavours. Juicy, tender skin-on, bone-in chicken thighs are marinated overnight with onions, garlic, rosemary (or thyme), scotch bonnet, and citrus before they are stewed with tomato paste and loads of bell peppers. This satisfying, ultra-flavourful stew is a perfect dish for a weeknight dinner with rice and/or beans and fried green plantains.

 

Poul Nan Sos - Haitian Chicken Stew

adapted from Food and Wine

1.5 kg Bone-in, skin-on chicken thighs 1-2 tsp Sea salt 1 Orange, halved 1 Lime, halved 1 Lemon, halved 2 Medium yellow onions, halved and thinly sliced 8 Garlic cloves, sliced 2 Scotch bonnet or habanero, cut in half and sliced thin Fresh thyme leaves or rosemary 80 ml Olive oil 100 g Tomato paste 1 tsp Sea salt 2 Red bell peppers, seeded and deveined, cut into long, thin slices 2 Yellow bell peppers, seeded and deveined, cut into long, thin slices 500 ml Chicken stock Parsley, chopped

1. Put the chicken thighs in a large bowl and season with the salt. Squeeze the citrus halves over the chicken, then spend a minute or so rubbing the cut sides of the citrus against the chicken. Add the onions, garlic, chillies, and rosemary or thyme and toss well, rubbing the chicken as you do. Cover and marinate in the fridge for at least 12 hours or up to 48 hours.
2. Preheat the oven to 200C/400F. Remove the chicken from the marinade, guiding any stuck-on aromatics back into the bowl. Set a strainer over a small mixing bowl. Pour the marinade through the strainer, reserving the solids and liquid. Pat the chicken very dry with paper towels.
3. Heat the olive oil in a wide, heavy ovenproof pan over medium-high heat just until shimmery. Cook the chicken, skin-side down, occasionally turning the drumsticks but not the thighs, until the skin is deep brown, about 8 minutes. Transfer the chicken pieces to a plate.
4. Reduce the heat to medium-low, add the tomato paste and salt, and cook, stirring often, until it turns several shades darker, about 3 minutes. Add the bell peppers and the reserved solids from the marinade. Cook, stirring occasionally, until the peppers soften slightly and take on a little color, about 8 to 10 minutes.
5. Return the chicken to the pan, skin side up and in a single layer, then take a minute to pile the peppers, onions, and other aromatics on top of the chicken. Then evenly pour in the reserved liquid from the marinade along with the stock.
6. Bake in the oven, basting every 15 minutes to coat the chicken with the peppers and sauce, until the sauce has thickened slightly and the meat tender, about 45-55 minutes. Garnish with the parsley and enjoy.

© 2026 | http://angiesrecipes.blogspot.com