Growing up in Haiti, Sundays were always special in our household. My mother, a wonderful cook, made sure of that by preparing some of the most delicious meals.
One dish that stands out in my memory is Haitian chicken in sauce. She made this dish at least twice a month, filling our home with its enticing aroma.
The combination of tender chicken, fresh green beans, and creamy coconut milk creates a rich and savory sauce that captures the essence of Haitian cuisine. Now, I’m excited to share this family favorite with you, so you can bring a taste of Haiti to your kitchen too.
Why You Should Try This Haitian chicken in sauce
Tips and Variations
- Substitute Chicken: You can use chicken breasts or drumsticks if preferred.
- Vegetarian Option: Replace chicken with tofu or tempeh for a vegetarian version.
- Spice Level: Adjust the amount of scotch bonnet pepper according to your heat preference, or omit it entirely for a milder dish.
- Make Ahead: The chicken can be marinated a day in advance to save time on cooking day.
Serving Suggestions
- Serve the Haitian chicken in sauce over a bed of white rice, red beans and rice, or with fried plantains.
- Garnish with fresh parsley or cilantro for a burst of color and flavor.
Haitian Chicken in Sauce Recipe
Ingredients
For the Chicken:
- 2 lbs chicken thighs skinless and bone-in
- 1 lime juiced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Haitian epis green seasoning
- 2 tablespoons vegetable oil
Green Bean Sauce
- 1 lb fresh green beans trimmed and cut into 1-inch pieces
- 1 medium onion finely chopped
- 1 red bell pepper finely chopped
- 2 cloves garlic minced
- 1 scotch bonnet pepper whole (optional, for heat)
- 1 can 14.5 oz diced tomatoes
- 1 cup coconut milk
- 1 teaspoon thyme dried or fresh
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preparing the Chicken:
- Marinate the Chicken:
- In a large bowl, mix the lime juice, minced garlic, salt, black pepper, and Haitian epis.
- Add the chicken thighs, ensuring they are well coated with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight for best results.
Cook the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken thighs and brown on all sides until golden, about 5-7 minutes per side.
- Remove the chicken from the skillet and set aside.
Preparing the Green Bean Sauce:
- Sauté the Vegetables:
- In the same skillet, add olive oil and sauté the chopped onion, red bell pepper, and minced garlic until the vegetables are soft and fragrant, about 5 minutes.
- Add Green Beans and Tomatoes:
- Stir in the green beans and cook for another 3 minutes.
- Add the diced tomatoes, coconut milk, thyme, salt, and black pepper. Mix well.
- Simmer the Sauce:
- Pour in the chicken broth and add the whole scotch bonnet pepper for heat, if using.
- Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
Combine Chicken and Sauce:
- Return the browned chicken thighs to the skillet, nestling them into the sauce.
- Cover and let the dish simmer for an additional 20-25 minutes, or until the chicken is cooked through and tender.
Notes
Nutritional Information (Per Serving):
- Calories: 450
- Protein: 30g
- Carbohydrates: 15g
- Fat: 30g
- Fiber: 5g
Other Haitian Recipes:
- Haitian Rice and Black Beans
- Authentic Haitian rice and pigeon peas recipe
- Haitian Akra with cod recipe
- HAITIAN MILLET AND BLACK BEAN PILAF
- HAITIAN CHICKEN IN SAUCE RECIPE – POUL AN SOS
- Baked Chicken Drumsticks
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.
Delicious