Haitian Chicken Stew (Poul an Sòs ak kalalou)
Haitian Chicken Stew (Poul an Sòs ak kalalou)
Ingredients
For the Chicken
- 10 chicken drumsticks
- 4 tablespoons Haitian Ă©pis
- 2 teaspoons Tony Chachere’s Creole Seasoning
- 2 teaspoons Complete Seasoning, (optional)
- 2 teaspoons paprika
- 2 teaspoons chicken bouillon powder
- to taste salt
- to taste black pepper
- 2 tablespoons sour orange juice, (or lime juice, optional)
For the Sauce
- 2 tablespoons oil
- 4 garlic cloves, minced or sliced
- 2 tablespoons tomato paste
- 2 1/2 cups water or chicken broth
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 Scotch bonnet or habanero pepper, whole, pierced with 4-5 whole cloves
- 1 small yellow or red onion, sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 small carrot, sliced (optional)
- 10 okra, trimmed and sliced into medium pieces (or left whole)
Instructions
- 1
In a large bowl, place the chicken drumsticks. Add the Haitian épis, Tony Chachere’s Creole Seasoning, Complete Seasoning (if using), paprika, and chicken bouillon powder. Season with salt and black pepper to taste. Pour in the sour orange juice (or lime juice), if using. Mix all ingredients thoroughly with your hands, ensuring each drumstick is well coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate to marinate the chicken for at least 30 minutes, or preferably overnight.
⏱️ 30 min
- 3
Heat 2-3 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken drumsticks to the pot in a single layer, ensuring not to overcrowd. You may need to do this in batches. Sear the chicken on all sides until nicely browned. Remove the seared chicken from the pot and set aside.
⏱️ 15 min
- 4
In the same pot with the remaining oil and chicken drippings, add the minced or sliced garlic cloves. Sauté for about 1 minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, allowing it to deepen in color.
⏱️ 5 min
- 5
Pour in the water or chicken broth. Add the sprigs of fresh thyme and fresh parsley. Carefully add the whole Scotch bonnet or habanero pepper, pierced with 4-5 whole cloves, to the pot.
⏱️ 3 min
- 6
Return the seared chicken drumsticks to the pot. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the pot, and let it cook.
⏱️ 30 min
- 7
After 30 minutes, add the sliced yellow or red onion, green bell pepper, red bell pepper, and carrot (if using). Stir in the trimmed and sliced okra. Cover the pot again and continue to simmer until the vegetables are tender and the chicken is fully cooked through.
⏱️ 15 min
- 8
Once cooked, remove the sprigs of thyme and parsley, and the whole pepper (unless you prefer extra heat). Serve the Haitian Chicken Stew hot, traditionally with white rice.
⏱️ 2 min
Kitchen Tools
Haitian Chicken Stew (Poul an Sòs ak kalalou)
For the Chicken
- 10 chicken drumsticks
- 4 tablespoons Haitian Ă©pis
- 2 teaspoons Tony Chachere’s Creole Seasoning
- 2 teaspoons Complete Seasoning, (optional)
- 2 teaspoons paprika
- 2 teaspoons chicken bouillon powder
- to taste salt
- to taste black pepper
- 2 tablespoons sour orange juice, (or lime juice, optional)
For the Sauce
- 2 tablespoons oil
- 4 garlic cloves, minced or sliced
- 2 tablespoons tomato paste
- 2 1/2 cups water or chicken broth
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 Scotch bonnet or habanero pepper, whole, pierced with 4-5 whole cloves
- 1 small yellow or red onion, sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 small carrot, sliced (optional)
- 10 okra, trimmed and sliced into medium pieces (or left whole)
Instructions
- 1
In a large bowl, place the chicken drumsticks. Add the Haitian épis, Tony Chachere’s Creole Seasoning, Complete Seasoning (if using), paprika, and chicken bouillon powder. Season with salt and black pepper to taste. Pour in the sour orange juice (or lime juice), if using. Mix all ingredients thoroughly with your hands, ensuring each drumstick is well coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate to marinate the chicken for at least 30 minutes, or preferably overnight.
⏱️ 30 min - 3
Heat 2-3 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken drumsticks to the pot in a single layer, ensuring not to overcrowd. You may need to do this in batches. Sear the chicken on all sides until nicely browned. Remove the seared chicken from the pot and set aside.
⏱️ 15 min - 4
In the same pot with the remaining oil and chicken drippings, add the minced or sliced garlic cloves. Sauté for about 1 minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, allowing it to deepen in color.
⏱️ 5 min - 5
Pour in the water or chicken broth. Add the sprigs of fresh thyme and fresh parsley. Carefully add the whole Scotch bonnet or habanero pepper, pierced with 4-5 whole cloves, to the pot.
⏱️ 3 min - 6
Return the seared chicken drumsticks to the pot. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the pot, and let it cook.
⏱️ 30 min - 7
After 30 minutes, add the sliced yellow or red onion, green bell pepper, red bell pepper, and carrot (if using). Stir in the trimmed and sliced okra. Cover the pot again and continue to simmer until the vegetables are tender and the chicken is fully cooked through.
⏱️ 15 min - 8
Once cooked, remove the sprigs of thyme and parsley, and the whole pepper (unless you prefer extra heat). Serve the Haitian Chicken Stew hot, traditionally with white rice.
⏱️ 2 min