Poul Nan Sos

Poul nan sos is a Haitian chicken stew. Mirlene’s selected recipe uses both chicken legs and thighs, searing them before simmering them with ready epis, tomato paste, garlic, yellow onion, bell pepper, herbs and citrus. It is served warm with ready white rice.

The selected skin-off chicken is cleaned, rubbed with the reserved squeezed lime, rinsed with warm water and briefly placed in water that has been boiled. Tongs transfer it to a large bowl. Ready epis and kosher salt season the chicken before it marinates.

Canola oil is added to a heavy-bottom pan, and the chicken is seared in batches until lightly golden. The supplied boiling cooking water is stirred into the seasoning left in the marinating bowl. The browned chicken is transferred to a plate.

In the same pan, the supplied diced onion and mortar-crushed garlic are sautéed. Tomato paste and some of the sliced bell pepper are stirred in. Part of the reserved seasoned liquid deglazes the pan, then the chicken and its plate juices return. A few pieces of onion mixture are spooned over the chicken.

Lime juice, apple cider vinegar, parsley, thyme, salt, pepper and the remaining bell pepper are added. The stew is lightly stirred and covered to simmer. The heat is reduced, sliced onion is added, and seasoning is adjusted when needed. After another covered simmer, it is served warm with the selected white rice.