Poulet Nan Sos
Haiti's beloved stewed chicken — pieces marinated in citrus and epis, seared, then simmered in a rich tomato-and-pepper Creole sauce until tender and glossy.
By Palate Palace Kitchen
About This Recipe
Poulet Nan Sos is a classic Haitian chicken stew known for its savory depth and vibrant, comforting character. This traditional dish showcases tender, bone-in chicken bathed in a rich, savory tomato-based Creole sauce. Naturally gluten-free and dairy-free, it is a staple of Haitian home cooking that brings warmth and robust flavor to any dinner table.
The secret to this recipe's exceptional flavor lies in the marinating process and the building of the sauce. Rubbing the chicken with fresh lime juice cleanses the meat and provides a bright, acidic foundation. Marinating the chicken in epis—the essential Haitian green seasoning—alongside garlic, salt, and pepper ensures the seasoning penetrates deeply. Searing the chicken first caramelizes the exterior, while simmering it with a whole Scotch bonnet pepper infuses the sauce with a subtle, aromatic heat without making the dish overwhelmingly spicy.
For the best results, use a heavy-bottomed pot or Dutch oven to maintain even heat while searing the chicken and simmering the stew. If you prefer a spicier profile, you can gently mash a portion of the cooked Scotch bonnet pepper back into the sauce before serving, but be sure to discard the rest of the pepper to keep the heat manageable.
This comforting stew is traditionally served hot over a bed of warm rice, which perfectly absorbs the glossy, thickened sauce. Leftovers can be stored in an airtight container in the refrigerator for a few days, allowing the flavors to meld and deepen even further.
Ingredients
- 3 lb Bone-in chicken pieces
- 2 Limes, juiced (for cleaning and marinade)
- 0.3 cup Epis (Haitian green seasoning)
- 1 Onion, sliced
- 1 Bell pepper, sliced
- 2 tbsp Tomato paste
- 4 cloves Garlic, minced
- 1 Scotch bonnet pepper, whole
- 3 sprigs Fresh thyme
- 3 tbsp Vegetable oil
- 1.5 cups Water or chicken stock
- Salt and black pepper
Instructions
- 1
Rub the chicken with lime juice and rinse; pat dry. Marinate with epis, garlic, salt, and pepper for at least 30 minutes (or overnight).
30 min
- 2
Scrape off the marinade and reserve it. Heat oil in a heavy pot and sear the chicken pieces until browned on all sides, then set aside.
10 min
- 3
Lower the heat and cook the onion and bell pepper until softened. Stir in the tomato paste and reserved marinade and cook until fragrant.
6 min
- 4
Return the chicken to the pot with water or stock, thyme, and the whole scotch bonnet. Cover and simmer, turning occasionally, until the chicken is tender.
40 min
- 5
Uncover and reduce the sauce until glossy and thickened. Discard the scotch bonnet (or mash a little for heat), adjust seasoning, and serve with rice.
8 min
Nutrition Facts
420
kcal
Calories
34
g
Protein
10
g
Carbs
27
g
Fat
2
g
Fiber
520
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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