Looking for an authentic Haitian chicken feet recipe that’s packed with bold flavors and rich texture? Chicken feet, or Pye Poul, are a staple in Haitian cuisine, known for their deep, savory taste and high collagen content, which creates a rich, silky broth.
The secret to true Haitian flavor lies in the epis – a fragrant blend of herbs, garlic, and peppers that infuses the dish with vibrant Caribbean taste.
This recipe walks you through the traditional process of preparing and cooking chicken feet the Haitian way, complete with tips for cleaning, marinating, and simmering to perfection. Perfect with rice and beans or fried plantains, this comforting dish will transport you straight to the heart of Haiti!
How long to cook chicken feet on stove
If you’ve never tried Haitian Chicken Feet (Pye Poul), you’re in for a flavorful and comforting dish!
This recipe is all about building bold flavors with fresh ingredients and classic Haitian spices.
It starts with cleaning the chicken feet properly — trim the nails, soak them in lime juice, sour orange, or vinegar, and give them a good scrub (you can see how clean they look in the picture!).
The next step is all about the epis — the heart of Haitian cooking. This green seasoning blend of garlic, bell peppers, scallions, and thyme gives the chicken feet their deep, savory flavor. Once the feet are marinated in epis, you know you’re off to a good start.
Cooking the chicken feet is simple but rewarding.
Start by sautéing onions and garlic in oil until fragrant (you can see that rich color in the pot). Then, toss in the marinated chicken feet, add some tomato paste, and let the flavors develop. A whole Scotch bonnet pepper goes in for that signature Caribbean heat — you can keep it whole if you want milder spice.
After simmering until tender, you’ll have a delicious, silky stew that pairs perfectly with fried plantains or rice and beans. Just look at how beautifully golden and flavorful they turn out!
This dish is not only delicious but packed with collagen and nutrients, making it as nourishing as it is comforting.
Chicken Feet Recipe (Pye Poul)
Ingredients
For Cleaning the Chicken Feet:
- 1 lb chicken feet cleaned and nails removed
- Juice of 2 limes or 1 sour orange
- 1 teaspoon salt
- Boiling water
For the Epis Marinade:
- If you already have a jar of epis, use about 2–3 tablespoons
- 1 small green bell pepper
- 1 small red bell pepper
- 1 small onion
- 4 cloves garlic
- 2 green onions scallions
- ½ bunch parsley
- 1 sprig thyme
- 1 Scotch bonnet pepper seeds removed for less heat
- 2 tablespoons lime juice
- 1 tablespoon vinegar
- 2 tablespoons oil olive or vegetable
- 1 teaspoon salt
- ½ teaspoon black pepper
For Cooking:
- 2 tablespoons oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 Scotch bonnet pepper whole
- 1 bell pepper sliced
- 2 medium tomatoes diced
- 1 teaspoon tomato paste
- 1 bay leaf
- 1 Maggi cube or 1 teaspoon chicken bouillon
- 1 cup chicken broth or water
- ½ teaspoon thyme dried or fresh
Instructions
Make the Epis
- Blend all epis ingredients together in a food processor until smooth.
- Adjust seasoning to taste. Store extra epis in the fridge for up to 1 week.
Clean and Prepare the Chicken Feet
- Trim off the nails from the chicken feet if they’re still attached.
- While trimming, bring a pot of water to a boil on the stovetop.
- Once the chicken feet are cleaned, place them in a large bowl.
- Pour the boiling water over the chicken feet.
- Add the juice of 2 limes or 1 sour orange and a teaspoon of salt.
- Let them sit for 5 minutes to help clean and tenderize the skin.
- Rinse thoroughly under cold water and drain.
Marinate the Chicken Feet
- In a bowl, toss the cleaned chicken feet with 2–3 tablespoons of epis.
- Let them marinate for at least 30 minutes (or overnight for maximum flavor).
Sauté and Build the Flavor
- Heat oil in a large pot over medium heat.
- Add diced onions and garlic. Sauté for 2–3 minutes until soft and fragrant.
- Add the marinated chicken feet and stir well to coat them in the seasoning.
- Toss in the whole Scotch bonnet pepper and bay leaf.
Simmer
- Stir in tomatoes, bell pepper, and tomato paste.
- Add chicken broth or water.
- Toss in the Maggi cube, thyme, salt, and black pepper.
- Cover and simmer for 30–40 minutes on low heat until the chicken feet are tender and the sauce thickens.
- Stir occasionally, adding more broth if needed.
Finish and Serve
- Remove the Scotch bonnet (if left whole).
- Adjust seasoning to taste.
- Garnish with chopped parsley or green onions.
- Serve hot with rice and beans (diri kole), fried plantains (bannann peze), or boiled yams.
Notes
Tips:
- Epis makes everything taste better, so don’t be shy with it!
- Marinating overnight will give the richest flavor.
Estimated Calories Per Serving:
| Ingredient | Amount | Calories |
|---|---|---|
| Chicken Feet | 1 lb (approx. 450g) | 750 kcal |
| Lime Juice | 2 limes (or 1 sour orange) | 20 kcal |
| Oil (for cooking) | 2 tbsp | 240 kcal |
| Bell Pepper | 1 small | 20 kcal |
| Onion | 1 small | 40 kcal |
| Garlic | 4 cloves | 20 kcal |
| Tomato Paste | 1 tsp | 15 kcal |
| Tomatoes | 2 medium | 40 kcal |
| Scotch Bonnet Pepper | 1 whole | 5 kcal |
| Maggi Cube | 1 cube | 10 kcal |
| Chicken Broth | 1 cup | 10 kcal |
| Parsley + Thyme + Green Onions | Small amounts | ~10 kcal |
Total Calories (Full Recipe): ~1,180 kcal
Calories Per Serving (4 servings): ~295 kcal
✅ Estimated Nutritional Breakdown (per serving):
- Protein: ~15g
- Fat: ~20g
- Carbohydrates: ~10g
Chicken feet are high in collagen and protein, which makes this dish very nourishing. The calorie count may vary slightly based on cooking methods and specific ingredient brands.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
