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Chicken in Creole Sauce (Poul nan Sòs)

The Quirky Foodster Team

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Ingredients

  • 1.2 kg (2.6 lb) bone-in chicken pieces
  • 2 limes, juiced (for cleaning chicken)
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 1 sweet pepper, sliced
  • 3 tbsp tomato paste
  • 250 ml (1 cup) chicken stock or water
  • 1 whole Scotch bonnet pepper
  • 2 tbsp chopped fresh parsley

Method

  1. Rub the chicken with lime juice, rinse, and pat dry.
  2. Season the chicken with garlic, thyme, salt and pepper; marinate at least 30 minutes.
  3. Heat oil in a large skillet over medium-high heat and brown the chicken pieces on all sides, about 8 minutes. Remove and set aside.
  4. In the same skillet, sauté onion and sweet pepper until softened, about 5 minutes.
  5. Stir in tomato paste and cook 2 minutes, then add the stock and whole Scotch bonnet.
  6. Return the chicken to the skillet, cover, and simmer 30-35 minutes, turning once, until the chicken is cooked through and the sauce has thickened.
  7. Remove the Scotch bonnet, stir in parsley, and serve hot over white rice.

Introduction: A comforting everyday dish of chicken braised in a tomato-based sauce with peppers, onions and herbs, poul nan sòs is a household staple, typically served over rice with a side of pikliz for a balanced weeknight meal.

Cultural Background: A comforting everyday dish of chicken braised in a tomato-based sauce with peppers, onions and herbs, poul nan sòs is a household staple, typically served over rice with a side of pikliz for a balanced weeknight meal.

Tips: Keep the Scotch bonnet whole to control the heat level; pierce it lightly only if a spicier sauce is desired.

Variations: Bone-in goat or turkey wings can be prepared the same way. Some versions add sliced carrots or potatoes to the sauce.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.

Nutrition: Approx. 360 kcal, 30 g protein, 20 g fat, 9 g carbohydrate, 2 g fibre per serving.

FAQs:

Q: Is poul nan sòs spicy?

A: It has a mild background heat from the whole Scotch bonnet; remove it to keep the dish milder.

Q: What's the best cut of chicken to use?

A: Bone-in thighs and drumsticks hold up best to the braising and stay juicy.

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