Haitian Poulet Creole

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Haitian Poulet Creole is a marvelous dish, very Haitian. The special marinade with Caribbean spices and seasonings are what make it such a stand-out dish.

Haitian Poulet Creole Public Domain

Haitian Poulet Creole Recipe-

  • 8 chicken thighs
  • 1 tsp. salt
  • 1 tbsp. Jerk seasoning
  • 3 cloves garlic, chopped
  • 3 scallions, chopped
  • 2 parsley sprigs, stems removed
  • 5 dry thyme stems, stems removed
  • 1 Scotch Bonnet chili pepper, cut in half
  • Juice of one lime
  • 1/2 cup water
  • 2 tbsp. scallion infused olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, cored, seeded, and sliced lengthwise
  • 1 green bell pepper, cored, seeded, and sliced lengthwise
  • 1 green bell pepper, cored, seeded, and rough chopped
  • 2 tbsp. tomato paste
  • 1 cup water.
  • Some Pikliz, for condiment
  1. In an electric blender or food processor, make a paste of the garlic, scallions, salt, garlic, parsley, Scotch Bonnet pepper, thyme, lime juice, Jerk seasoning, green bell (rough chopped) pepper and water.
  2. Place the chicken thighs in a large zip-lock bag and then pour the marinade mixture into the bag. Turn and flop the bag around, squishing the mixture all through the chicken to coat well.
  3. Allow the chicken to marinate for at least 4 hours – overnight is even better.
  4. When you are ready to cook, heat the olive oil over medium-high flame in a large skillet and sauté the chicken until nicely browned all over.  Remove the chicken and set aside.
  5. Sauté the onion and the sliced green and red bell peppers in the same skillet until softened.
  6. Now add in the water, tomato paste, and return the chicken thighs to the skillet.
  7. Stir everything together well, and bring to a vigorous boil; then reduce the heat to just a lively simmer and cook for a half an hour.
  8. Serve your Haitian Poulet Creole right away while still nice and hot. A great (and Haitian traditional) condiment is Pikliz (Haitian hot and spicy pickled vegetables).

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