Haitian Creole Chicken Stew

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This classic Haitian chicken dish, Poulet Creole, features bone-in chicken slow-simmered in a vibrant green epis Haitien herb base with tomatoes, bell peppers, and scotch bonnet. The aromatic Creole seasoning gives the stew its signature depth, brightness, and gentle heat. Serve with white rice, diri kole, or pikliz for an authentic island meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 16 gCarbs
• 4 gFiber
• 8 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 65 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Epis Haitien (Creole Green Seasoning)

• 1 medium green bell pepper, roughly chopped
• 6 scallions, roughly chopped
• 1/2 cup fresh parsley leaves and stems
• 8 cloves garlic, peeled
• 1 scotch bonnet pepper, stemmed (seeds optional)
• 1 teaspoon dried thyme
• 1/4 cup fresh lime juice
• 1 teaspoon salt

For the Chicken

• 2.5 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil

For the Stew

• 1 large yellow onion, diced
• 1 red bell pepper, sliced into strips
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 Maggi bouillon cube, crushed
• 1 cup chicken broth or water
• 2 bay leaves
• 1 whole scotch bonnet pepper, pierced (optional)

To Finish

• Fresh parsley or chopped scallions, for garnish
• Lime wedges, for serving

Directions

1. Combine all Epis Haitien ingredients in a blender and puree until smooth, scraping down the sides as needed; set aside.
2. Pat the chicken dry and season both sides with salt, pepper, and 2 tablespoons lime juice. Rub the chicken with half of the epis mixture, cover, and marinate at room temperature for 30 minutes (or refrigerate up to overnight for deeper flavor).
3. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the chicken pieces skin-side down and sear without moving for 5-6 minutes until deeply golden, then flip and brown 4 minutes more. Work in two batches; transfer browned chicken to a plate.
4. Reduce heat to medium. Add the diced onion to the pot and cook 3-4 minutes until softened, scraping up the browned bits on the bottom. Stir in the tomato paste and cook 2 minutes until brick-red and fragrant.
5. Add the crushed tomatoes, crushed Maggi cube, bay leaves, and the remaining epis mixture. Stir well and simmer 6-8 minutes until the sauce thickens and deepens in color.
6. Nestle the chicken and any juices back into the pot. Add the red bell pepper strips, the whole scotch bonnet (if using), and the chicken broth; bring to a boil, then reduce heat, cover, and simmer gently for 35-40 minutes until the chicken is fork-tender and the sauce is rich and reduced.
7. Taste and adjust salt. Remove bay leaves and the whole scotch bonnet. Sprinkle with parsley and serve hot over white rice, with pikliz and lime wedges on the side.

Cook’s Notes

• Make a triple batch of epis Haitien and freeze in ice cube trays for quick weeknight stews, marinades, or grilled meats.
• Sour orange (chadek) juice is the traditional acid and gives a more authentic flavor than lime if you can find it.
• Bone-in, skin-on dark meat is essential for the rich, traditional broth; boneless breasts will dry out during the long simmer.
• Pikliz, a Haitian slaw of pickled cabbage, carrots, and scotch bonnet, is the classic tart, spicy counterpoint to this rich stew.
• For a one-pot version, stir in 2 cups parboiled long-grain rice and 3 cups water during the last 20 minutes and cook covered until the rice is tender.

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