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Poule nas sos (Chicken in Sauce)
Poule nas sosChicken in Sauce (Chicken in Sauce) is a traditional Hatian recipe for a stew of citrus-marinated chicken with onions, bell peppers and chillies in a tomato base. The full recipe is presented here and I hope you enjoy this classic Hatian version of: Chicken in Sauce (Poule nas sos).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+over-night marinating)
Serves:
6
Rating: 
Tags : CurryChilli RecipesChicken RecipesFowl RecipesHaiti Recipes
This hearty family dish, made in several variants is probably the closest thing to a curry that you'll find in Haiti, which is why I'm including here with my curry recipes.
Ingredients:
For marinating the chicken
900g chicken drumsticks
1 lime (juice only)
80ml freshly squeezed orange juice
1 tsp cumin powder
1 tsp thyme
1/2 tsp freshly-ground black pepper
1 tsp paprika
1/2 tsp red chilli powder
1 tbsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1 tbsp
Hatian epis seasoning
For the dish:
150g onion, cut into thin half-moon slices
80ml tomato purée
100g sliced mixed colour bell peppers
375ml chicken stock (or more, as needed)
2 habanero chillies, finely chopped
chopped flat-leaf parsley, to garnish
Method:
Begin with the marinade: Transfer the chicken pieces to a large, non-reactive bowl and season with the salt.
Put the chicken pieces in a large bowl and season with the salt. Squeeze the lime halves over the chicken, then rub the cut sides of the lime against the chicken. Pour over the orange juice then add the spices, herbs and Hatian epis seasoning. Mix to combine then cover and set aside to marinate in the refrigerator for at least 12 hours or up to 48 hours.
Heat the oil in a wide pan. Remove the chicken from the marinade then add the chicken to the pan, frying the drumsticks wile turning occasionally, until the skin is deep brown (about 8 minutes). Transfer the chicken pieces to a plate with tongs, removing any darkened piece of chicken from the pan, if any.
Reduce the heat to medium low and add the onions. Cook for a couple of minutes then add some water to deglaze the pan.
Now stir in the tomato purée, and cook, stirring often, until the tomato purée turns a little darker (about 3 minutes). Add the bell peppers and chillies and cook, stirring occasionally until the peppers soften slightly and take on a little colour (about 8 minutes).
Return the chicken to the pan, arranging in a single layer, then take a minute to pile the peppers and onions on top of the chicken. At this point evenly pour in the reserved liquid from the marinade sauce along with the chicken stock.
Cook, covered, over medium low heat until the sauce has thickened slightly and the meat pulls off the bone with a gentle tug from a fork (about 15-20 minutes).
Garnish with parsley and serve.
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