How to make Haitian chicken fowl (poul di)

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños offer heat with fewer calories, while banana peppers are milder and more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and health benefits, while canola is a budget-friendly option.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme offers a similar herbal note, while oregano is often more economical.

Clean the hen by applying vinegar and salt, massaging it in, and removing the skin.

Let the hen sit in the vinegar and salt mixture for a few minutes.

Boil water and pour it over the hen to help cool it down for handling.

Drain the water and add some cold water to balance the temperature.

Massage lime juice into the hen and let it marinate overnight.

Add parsley, thyme, and scotch bonnet pepper to the marinated hen.

Cook the hen in its natural juices without adding liquid initially.

After 20 minutes of cooking, add hot water to the pot.

Once tender, add tomato paste and let it cook until well combined and colored.

Garnish with red bell pepper and red onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary