Haitian Braised Chicken Legs (Poulet en Sauce/Poul nan sòs)

Haitian stewed chicken | poul nan sòs

If you’re looking for a flavorful Haitian chicken recipe, this braised chicken dish is a must-try. Known as poul an sòs (chicken in sauce) in Haiti, it’s one of those comfort foods that feels like home with every bite. The chicken is cleaned and seasoned the traditional Haitian way, then simmered with epis, herbs, tomato paste, and peppers until tender and juicy.

This dish is more than food — it’s heritage, it’s storytelling, it’s love served on a plate.

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Why You’ll Love This Haitian Chicken Recipe

Authentic Flavor: Uses traditional Haitian epis and fresh herbs.

Comforting & Hearty: Perfect with rice and beans, fried plantains, and pikliz.

Customizable Heat: Add Scotch bonnet for bold spice, or keep it mild.

One-Pot Dish: The chicken, sauce, and veggies all come together in a single pan.

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Ingredients for Haitian Braised Chicken

5 chicken legs

1 cup white distilled vinegar

2 tsp kosher salt, divided (plus more to taste)

2 cups hot water

2 tsp Haitian epis (Haitian seasoning base)

2 tsp tomato paste

1 Scotch bonnet or habanero pepper

6 whole cloves

1 bunch parsley

1 bunch thyme

⅓ medium red or yellow onion, thinly sliced

¼ red bell pepper, thinly sliced

¼ green bell pepper, thinly sliced

1 ½ tsp chicken bouillon powder or 1 cube

2 cups water for sauce

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How to Make Haitian Braised Chicken

Step 1: Clean the Chicken

. In Haitian cooking, we always clean chicken before cooking. Make shallow cuts in the legs, rub with vinegar and 1 tsp salt, then rinse with hot water and drain. Pat dry.

Step 2: Season the Chicken

. Rub chicken with epis and ½ tsp salt. Let it marinate while you prepare the aromatics.

Step 3: Prepare the Aromatics

. Slice onions and bell peppers.

. Poke the Scotch bonnet or habanero with cloves.

. Tie parsley and thyme into a bouquet garni.

Step 4: Sear the Chicken

. Heat oil in a heavy pan. Sear chicken on all sides until golden brown (or roast in a 450°F oven/air fryer). Remove and set aside.

Step 5: Build the Sauce Base

. In the same pan, cook tomato paste until slightly caramelized. Stir in epis, then add bouillon and a splash of water. Scrape up the browned bits. Taste and adjust seasoning.

Step 6: Braise the Chicken

. Return chicken to the pan. Add 2 cups water, the clove-studded hot pepper, and bouquet garni. Cover and simmer 10–15 minutes.

Step 7: Finish with Vegetables

. Flip chicken. Add onions and peppers. Cover and cook another 8–10 minutes, or until chicken reaches 165°F internally and vegetables are tender.

Step 8: Serve & Enjoy

. Remove bouquet garni and hot pepper before serving (or leave for extra spice). Pair with rice and beans (diri kole ak pwa), fried plantains, pikliz, and avocado for a complete Haitian meal.

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Tips for the Best Haitian Chicken in Sauce

. Use Epis: This is the heart of Haitian cooking. Fresh epis makes all the difference.

. Don’t Skip the Cleaning Step: Vinegar and hot water brighten the chicken and prep it for seasoning.

. Control the Heat: Leave the pepper whole for mild heat, or cut it for a spicier sauce.

. Let It Rest: Like most stews, this dish tastes even better the next day.

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What to Serve with Haitian Chicken

This dish is traditionally served with:

.bRice and beans (diri kole ak pwa) or diri djondjon (black mushroom rice)

. Fried plantains

. Pikliz (Haitian pickled vegetables)

. Avocado slices

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Chef’s Note

. Every time I make this dish, I’m reminded that Haitian food is about more than flavor — it’s about heritage. Each step, from cleaning the chicken to tying the bouquet garni, is a tradition passed down through generations. This Haitian braised chicken is soul food in its purest form.