Poul an Sos

Method

1. 1

   Wash the chicken with lime, then rub with blended pepper, parsley and garlic (epis); marinate 1 hour.

2. 2

   Sear the chicken until golden and set aside.

3. 3

   Fry tomato paste in the same pot, then return the chicken with water, onion rings and the whole pepper.

4. 4

   Simmer 30 minutes until the sauce is rich and clinging.

   💡 Finish with a squeeze of lime — Haitian sauces are bright, not just deep.

5. 5

   Serve over rice with fried plantains.