Poul nan sos – Chicken recipe from Haiti

Ingredients for 4 servings:

• 1 large chicken, approx. 1.2 kg
• 2 tbsp sea salt
• 6 tbsp lime juice
• 2 onions
• 8 garlic cloves
• 2 chili peppers
• 4 sprigs of thyme
• 4 carnations
• 4 tbsp tomato paste
• 2 Pepper, red
• 2 Pepper, yellow
• 500 ml chicken stock
• rapeseed oil
• Parsley

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 15 minutes

Slice the onion into thin rings, the chili peppers into thin strips, and the garlic cloves into thin slices. Cut the chicken into manageable pieces. Place everything in a large, lidded bowl. Sprinkle with salt and pepper and pour over the lime juice. Mix well and massage in. Add the thyme sprigs, mix again, and refrigerate for 12-48 hours. The next day, preheat the oven to 190°C (top/bottom heat). Slice the yellow and red peppers. Remove the chicken from the marinade and dry thoroughly. Strain the remaining marinade to separate the solids from the liquid, but keep both. Heat 2 tablespoons of oil in a pan and brown the chicken briefly, then remove and set aside. Reduce heat and add tomato paste. Stir-fry for 2-3 minutes, then add the peppers and the solids from the marinade and cook for another 5-8 minutes. Return the chicken to the pan and pour over the liquid marinade and broth. Bring to a boil and place in the oven for 60-90 minutes. Pour the sauce over the chicken every 15 minutes. Meanwhile, you can prepare a side dish, such as rice. Once the sauce has reduced slightly and the chicken is cooked through, remove everything from the oven and serve with rice, for example.