How To Make Chicken In Sauce / Stew Chicken Haitian Style | Poule Nan Sos | Episode 8

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often cheaper.

hot sauce

🥗Healthier: salsa

💰Cheaper: chili powder

Salsa adds flavor with fewer calories, while chili powder is often less expensive.

Start with 5 pounds of drumsticks (11 drumsticks total) that are cleaned.

Squeeze the juice of 1/2 lime over the drumsticks.

Add 1 tablespoon of sour orange juice.

Add 3 tablespoons of Haitian a piece.

Add 1 tablespoon of Better Than Bouillon roasted chicken base.

Crush and add 1 Maggie cube.

Add 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of complete seasoning, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cloves.

Mix all the seasonings into the drumsticks.

Tie up thyme and parsley and drop it into the pot with the chicken.

Chop and add 1 medium tomato over the chicken.

Add 1 scotch bonnet pepper to the pot.

Cover the pot and cook on low heat for 20 minutes to allow the chicken to form its own liquid.

After 20 minutes, add water to the pot to enhance the flavor, then cover and cook for an additional 30 minutes on medium heat.

Once the chicken is cooked, heat oil in a separate pan to lightly fry the drumsticks until golden brown.

Remove the chicken and strain the cooking liquid to keep the flavorful sauce.

Clean the pot and add 2 tablespoons of virgin olive oil to sauté vegetables.

Add 1 tablespoon of tomato paste to the oil and mix it in.

Add a little water to loosen the tomato paste and mix well.

Add the strained liquid back into the pot, adjusting the amount based on desired sauce quantity.

Bring the mixture to a boil, then add 2 cups of water.

Add the scotch bonnet pepper and a piece of butter to the sauce.

Taste the sauce to adjust seasoning if necessary.

Transfer the fried chicken back into the pot and baste with the sauce.

Add chopped onions at the end for freshness before serving.

Cooking Techniques

Equipment Needed

Spice Level: