Haitian Stewed Chicken Recipe

This recipe serves 10 to 12 people

Ingredients

Cleaning the meat

  • 20–24 chicken thighs
  • ⅔ cup white vinegar
  • 1 ⅔ tbsp salt
  • 5–6 limes (halved)

Marinade

  • 1 ⅔ tbsp Wouushh Épis
  • 1 ⅔ tsp garlic paste
  • 1 ⅔ onions (sliced)
  • Juice of 1 lime
  • 1 ⅔ chicken bouillon cubes
  • 1 bouquet garni (thyme and parsley)
  • 1 Scotch Bonnet pepper (studded with 3 cloves)

Cooking

  • 5 tbsp cooking oil
  • 3 ⅓ tbsp tomato paste
  • 6 ⅔ cups water


1. Preparing the chicken

  • Place the chicken in a large bowl and add the vinegar and salt.
  • Mix and let rest for 10 minutes.
  • Remove the skin from the chicken thighs by pulling it off.

2. Incisions and cleaning

  • Make two incisions about 1 ½ to 2 inches long on each thigh.
  • Rub the chicken with the limes to remove impurities and excess fat.

3. Blanch the meat

  • Boil 13 ⅓ cups of water with lime juice.
  • Pour the boiling water over the chicken and leave for 20 seconds, then immediately drain.

4. Marinade

  • Add to the chicken Wouushh Épis, garlic, onions, lime juice, and bouillon cubes.
  • Mix and massage the meat to help the spices penetrate.
  • Add the bouquet garni and the clove-studded pepper.
  • Cover and refrigerate for at least 2 hours, ideally overnight.

5. Sweat the chicken

  • Heat the cooking oil in a pot over medium-low heat.
  • Add the marinated chicken, cover, and cook for 20–25 minutes without adding water (the meat will release its juices).

6. Browning and final cooking

  • Dilute the tomato paste in 6 ⅔ cups of water.
  • Remove and reserve the excess liquid from the pot.
  • Increase the heat and brown the chicken, adding oil if needed.
  • Gradually add the tomato paste mixture around the pot (not directly on the chicken).
  • Repeat 2–3 times until you achieve a nice color.
  • Pour in the rest of the tomato paste mixture and simmer until you have a thick, flavorful sauce.

7. Serving

  • Serve hot with rice, fried plantains, or banane peze.


Tips

  • Adjust spices and salt to taste.
  • For a more intense flavor, leave the pepper whole during cooking.
  • This recipe is for stewed chicken. For an oven-baked or fried version, remove the chicken after step 5.