Serves 8
65 min
Haitian Stewed Chicken (Poulet Creole)
Recipe GLPReb7eb671fd1c34
A traditional Haitian dish featuring chicken stewed in a fragrant aromatics base with garlic, scallions, parsley, and thyme, then braised with bell peppers and tomato paste until tender and deeply flavored. The Scotch bonnet chile adds authentic Caribbean heat while remaining subtle in the finished dish.
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Ingredients
1 whole (3–4 lbs.) whole chicken (3–4 lbs.), cut into 8 pieces
1 tsp., plus more to taste kosher salt
3 garlic cloves
2 scallions, roughly chopped
2 fresh parsley sprigs
1 sprig fresh thyme, stemmed
1 Scotch bonnet chile, split
1 green bell pepper, stemmed, seeded, and thinly sliced
2 tbsp. canola oil
1 large yellow onion, halved and thinly sliced
½ red bell pepper, stemmed, seeded, and thinly sliced
to taste freshly ground black pepper, to taste
2 tbsp. tomato paste
Directions
Prepare the aromatic base by combining the garlic cloves, scallions, parsley, and thyme leaves in a mortar or food processor. Mash or pulse until you form a fragrant paste; set aside.
Pat the chicken pieces dry with paper towels. Season all over with the kosher salt and freshly ground black pepper.
Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the seasoned chicken pieces in batches (do not overcrowd the pan). Brown on both sides, approximately 3–4 minutes per side, until golden. Transfer the browned chicken to a plate and set aside.
Reduce heat to medium. Add the sliced onion to the same pot and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Stir in the aromatic paste and cook for 1–2 minutes, allowing the garlic and herbs to release their flavors.
Add the tomato paste to the pot and stir well, cooking for 1 minute to deepen its flavor. Then add the sliced green and red bell peppers, stirring to combine everything evenly.
Return all the browned chicken pieces to the pot, nestling them among the vegetables and aromatics. Place the split Scotch bonnet chile on top of the chicken, positioning it so it infuses the stew with subtle heat without releasing all of its seeds directly into the liquid (this allows you to control the final spice level).
Cover the pot with a lid, reduce the heat to low, and simmer gently for 30–35 minutes, stirring occasionally and ensuring the chicken remains submerged in the aromatic liquid. The chicken is done when the thickest part (near the thigh) reaches an internal temperature of 165°F.
Remove the Scotch bonnet chile (or break it open slightly if you prefer more heat). Taste the stew and adjust the seasoning with additional salt and black pepper as needed. Serve hot, ensuring each portion includes chicken and plenty of the vegetable-enriched cooking liquid.
