Haitian chicken, often called poul nan sòs, is chicken marinated in fragrant epis and gently braised with tomato, onion, and peppers until tender. This version uses a homemade herb-and-garlic seasoning paste, then builds a savory sauce in the same pot; it is commonly served with rice, beans, or plantains, with family and regional versions varying in seasoning and heat.
Ingredients
- 3½ lb (1.6 kg) bone-in chicken thighs and drumsticks, about 8 pieces, skin on or off
- ¼ cup (60 ml) fresh sour orange juice; or use 3 tbsp (45 ml) orange juice plus 1 tbsp (15 ml) lime juice
- 1 tsp fine salt (5 g), plus more to taste
- ½ cup (15 g) fresh flat-leaf parsley leaves and tender stems, roughly chopped
- 1 cup (90 g) sliced scallions, white and green parts
- ½ medium green bell pepper (about 75 g), seeded and roughly chopped
- 6 garlic cloves (about 18 g), peeled
- ¼ cup (60 ml) neutral oil, divided
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) white vinegar
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp ground black pepper (1 g)
- 1 medium yellow onion (about 200 g), thinly sliced
- 1 medium tomato (about 150 g), diced, or ¾ cup (180 g) canned diced tomato with its juice
- 2 tbsp (30 g) tomato paste
- 1½ cups (360 ml) low-sodium chicken broth or water
- 1 whole Scotch bonnet or habanero pepper, optional
- 2 tbsp (8 g) chopped parsley or scallion greens, for finishing
Instructions
- Make the epis. Put the parsley, scallions, bell pepper, garlic, lime juice, vinegar, thyme, black pepper, and 2 tablespoons (30 ml) of the oil in a blender or food processor. Pulse, stopping to scrape down the sides, until the mixture forms a coarse, spoonable paste. Add a teaspoon of water only if needed to help the blades move; avoid making it watery. This aromatic paste is a practical home version of Haitian epis, whose exact herbs and proportions vary from household to household.
- Season and marinate the chicken. Pat the chicken dry with paper towels; do not rinse raw poultry, since splashing can spread bacteria around the sink. Put it in a large nonreactive bowl and add the sour orange juice, salt, and about two-thirds of the epis. Turn the pieces to coat, cover, and refrigerate for 2 hours. Keep the remaining epis covered and refrigerated for the sauce. If you are short on time, a 30-minute marinade will still add flavor, though a longer rest lets the seasoning penetrate more fully.
- Brown the chicken. Take the chicken out of the refrigerator while you prepare the pot, but do not leave it at room temperature for more than 2 hours. Lift the pieces from the marinade and let excess drip back into the bowl; discard the used marinade. Heat the remaining 2 tablespoons (30 ml) oil in a heavy Dutch oven or deep lidded skillet over medium-high heat. In batches, brown the chicken for about 3 minutes per side, 10–12 minutes total per batch. Avoid crowding: a packed pan steams the chicken instead of giving it a deep golden surface. Transfer browned pieces to a plate; they do not need to be cooked through yet.
- Build the sauce. Lower the heat to medium. Add the sliced onion and cook for 3–4 minutes, stirring and scraping up browned bits. Stir in the reserved epis and tomato paste, and cook for 2 minutes until fragrant and the paste darkens slightly. Add the diced tomato and cook for another 2 minutes, stirring so it begins to soften. If the pot looks dry or the paste starts to catch, add a spoonful of broth and scrape the bottom.
- Braise until tender. Pour in the broth or water and bring it to a gentle simmer. Return the chicken and any juices on the plate to the pot, turning each piece so it is coated. Tuck in the whole hot pepper, if using, without breaking it; this gives the sauce a mild, adjustable heat. Cover, reduce the heat to low, and simmer for 35 minutes, turning the pieces once halfway through. Keep the liquid at a gentle bubble, not a hard boil. If the sauce becomes too thick before the chicken is tender, add broth or water ¼ cup (60 ml) at a time.
- Finish and check doneness. Remove the lid and simmer for about 10 minutes, turning the chicken once, until the sauce thickens enough to cling to the pieces. Check the thickest part of a thigh with a food thermometer without touching bone: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again after a few minutes. Taste the sauce and adjust salt, then remove the whole pepper if you want to limit further heat. Scatter over parsley or scallion greens and rest the chicken in the sauce for 5 minutes before serving.
Tips
- Use sour orange if available. Bitter or sour orange, sometimes sold as naranja agria, gives the marinade a distinctive citrus flavor. The orange-and-lime substitute listed above is convenient and pleasantly tangy, but it is sweeter and less bitter. Bottled sour-orange juice can work too; check its salt content before adding the full measured salt.
- Keep the epis textured. A coarse paste sticks to the chicken and gives the sauce body. If you make extra, freeze it in small portions for another meal; fresh herbs lose some brightness after freezing, but the seasoning remains useful for stews, beans, or roasted vegetables.
- Control the pepper’s heat. Scotch bonnet and habanero peppers can vary greatly in strength. Leave the pepper whole for restrained heat, pierce it once for more, or omit it. Wear gloves if you cut one, and wash your hands and utensils before touching your face or other food.
- Do not rush the browning or boil the braise. Brown in batches and keep the covered pot at a quiet simmer. A hard boil can make the meat tighten and break apart before the sauce has had time to develop its flavor.
Serving Suggestions
Serve the chicken hot with plenty of sauce spooned over the top. White rice is a classic, simple pairing that soaks up the tomato, epis, and cooking juices; Haitian-style rice and beans or diri kole can make the meal more substantial. Fried plantains add sweetness and crisp edges, while boiled plantain, yam, or malanga provides a softer, earthy contrast.
For a lighter plate, add a crisp cabbage salad, sliced avocado, or sautéed greens. Set extra sauce on the table so each person can choose how much to spoon over rice. If you served the whole Scotch bonnet in the pot, warn diners before they ladle: the pepper may be intact, but its heat can still be concentrated in the surrounding sauce.
Variations
Chicken pieces are traditional and practical for braising, but boneless thighs can be used if you want a quicker-cooking option. Brown them briefly, then begin checking for doneness after about 20 minutes of covered simmering; the USDA FSIS minimum remains 165°F (74°C). They will not have the same depth from the bones and may become dry if left simmering too long.
For a deeper, less tomato-forward sauce, use only 1 tablespoon (15 g) tomato paste and leave out the diced tomato, adding another ¼ cup (60 ml) broth if the pot needs it. For a brighter version, finish with a small squeeze of lime. Some cooks add more thyme, cloves, or a different mix of herbs to their epis; make small adjustments the first time so the chicken and citrus remain balanced. To make the meal less spicy, omit the hot pepper rather than replacing it with a large amount of chili powder, which changes the flavor of the sauce.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Store the chicken with its sauce, which helps keep the meat moist, and use it within 3–4 days. For longer storage, freeze in an airtight container for up to 3 months for best quality. Thaw frozen chicken overnight in the refrigerator rather than on the counter.
Reheat portions gently in a covered saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened. Stir occasionally and heat until the center of the chicken and sauce reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover the dish, turn or stir midway through, and check the temperature in more than one spot, especially near the bone. Reheat only the amount you plan to eat.
Frequently Asked Questions
Can I make Haitian chicken without a blender?
You can finely chop the parsley, scallions, bell pepper, and garlic by hand, then mix them with the oil, citrus juice, vinegar, thyme, and pepper. The result will be chunkier than blended epis, but it will still season the chicken well. A mortar and pestle is another option; work in batches and crush the garlic and herbs into a rough paste.
Can I marinate the chicken overnight?
Yes, an overnight marinade of up to about 12 hours in the refrigerator is convenient and gives the seasoning more time to flavor the surface. Because the marinade contains citrus and vinegar, avoid leaving the chicken in it for much longer than that; extended acid contact can make the outer texture soft. Keep the reserved, unused epis separate from raw chicken.
Why is my sauce thin?
Uncover the pot and simmer the sauce for several minutes, turning the chicken so it stays coated. If the chicken is already tender, transfer it briefly to a plate while the sauce reduces, then return it to the pot. Avoid adding flour or cornstarch unless you specifically want a thicker, less traditional texture.
Can I use chicken breast?
Bone-in breast pieces can work, but they cook differently from thighs and drumsticks and are more likely to dry out. Check the thickest section with a thermometer and remove each piece as soon as it reaches 165°F (74°C), returning it to the sauce at the end if needed. Boneless breasts cook faster still, so begin checking early rather than relying on the full braising time.
Is Haitian chicken always spicy?
No. Heat depends on the cook and the particular pepper used. The whole Scotch bonnet in this recipe is optional and is easy to remove before serving. For a mild pot, leave it out entirely; for more heat, pierce it during the braise or serve sliced fresh pepper on the side.
What is epis, and can I buy it?
Epis is a Haitian seasoning base commonly made with herbs, scallions, peppers, garlic, and other aromatics, though recipes differ. Some Caribbean or Haitian grocery stores sell prepared epis. If you use a purchased version, taste it before adding salt because it may already be seasoned; its texture and exact ingredients will vary by maker.
Related
- Haitian Fish Recipe: Epis-Marinated Fish in Sauce
- Haitian Bouillon Recipe: Beef, Root Vegetables & Dumplings
- Haitian Turkey Recipe: Epis Marinade and Citrus Gravy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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