How to make Haitian style stew hen ( Sos Poul Peyi)

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers a milder heat, while bell pepper is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more shelf-stable, and oregano is a good substitute.

Clean the small hen and let it sit in a mixture of lime, vinegar, salt, and sour orange.

Boil water with lime skin to infuse flavor, then pour it over the chicken and let it sit for 2-3 minutes.

Squeeze fresh lime juice over the chicken and add sour orange, chicken seasoning, apiece, garlic powder, and black pepper.

Massage the seasoning into the chicken and let it marinate for 5-10 minutes.

In a pan, add a little tomato paste and allow it to fry for about a minute.

Add the chicken pieces to the pan to brown them, flipping occasionally for even coloring.

If the bottom gets dark, add a drop of water and scrape to prevent burning.

After achieving the desired color, add fresh tomatoes and cook for 10-15 minutes to allow flavors to penetrate the meat.

Add fresh thyme and a piece of scotch bonnet pepper for heat, then pour in water along the side of the chicken.

Cover and cook on low heat for 45 minutes to an hour until chicken is tender.

Add unsalted butter, onions, and red bell peppers, cover, and cook for an additional 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary