Poul Nan Sos. (Haitian chicken in sauce)

Name: Poul Nan Sos. (Haitian chicken in sauce)
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: For the marinade use 4 -6 pieces chicken thighs cleaned and dried- pour marinade in zip lock bag- massage it well into the chicken pieces. Save the marinate and the solids- you will need them later; 6 cloves garlic sliced; Juice of 1/2 an orange; Juice of 1/2 lemon; Juice of 1/2 lime; 2 sliced white onions; 2 habanero chillies sliced thinly; 1/4 cup fresh thyme leaves; 1/3 cup extra virgin olive oil; 1/2 cup tomato paste I use Mutti; 1 Tbs Salt to taste; 1 large bell pepper red thinly sliced; 6 small bell peppers thinly sliced. 2 yellow, 2 red and 2 orange; 2 cups chicken stock; 1 Maggie cube; Parsley for sprinkling

Bettina Vogel @BettinaVogel

This dish is delicious and flavourful. Spicy with lots of flavour. You need to marinate the raw chicken for at least 24 hours. I only use brown meat. Chicken thighs bone in.

Bettina Vogel @BettinaVogel

This dish is delicious and flavourful. Spicy with lots of flavour. You need to marinate the raw chicken for at least 24 hours. I only use brown meat. Chicken thighs bone in.

Saved

Ingredients

1 hour 30minuttes

4 servings

For the marinade use 4 -6 pieces chicken thighs cleaned and dried- pour marinade in zip lock bag- massage it well into the chicken pieces. Save the marinate and the solids- you will need them later
6 clovesgarlic sliced
1 tablespoon salt
Juice of 1/2 an orange
Juice of 1/2 lemon
Juice of 1/2 lime
2sliced white onions
2habanero chillies sliced thinly
1/4 cupfresh thyme leaves
The Stew
1/3 cupextra virgin olive oil
1/2 cuptomato paste I use Mutti
1 TbsSalt to taste
1large bell pepper red thinly sliced
6small bell peppers thinly sliced. 2 yellow, 2 red and 2 orange
2 cupschicken stock
1Maggie cube
Parsley for sprinkling

Saved

Steps

1 hour 30minuttes

1

Mix all ingredients for the marinade- leave it in the fridge 24 hours
2

Preheat the oven 190 degrees celcious. Remove chicken from the marinade. Keep for later- pat chicken dry. Heat olive oil in an ovenproof pot- brown the chicken about 6-8 minuttes. Set a side
3

Chop the peppers into long strips. Fry gently about 8 minuttes. Remeber to add the solids from the marinade. The onions garlic, habanero chili and thyme.
4

Add tomato paste- stir around 3 minuttes- return the chicken pieces to the pan- pile peppers and onions on top of the chicken pieces
5

Add the liquid from the marinade together wit the chicken stock and maggie cube. Cook covered in the oven for 1 hour. Take lid of- cook for another 15 minuttes- till chicken is soft and cooked. Serve it in the pot- sprinkle with parsley