"Poul nan Sos"
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I once made baked chicken. It was juicy and delicious! However, it really didn't develop any color and basically looked pale since I baked it covered. I didn't care, it still tasted good. I tried to give some to my grandmother and she just looked at it. She literally told me, "Sa twó blan. M-pa vle-l" (That's too white. I don't want it). I had to coax her into just tasting it. I learned that day that my grandmother eats chicken only if it's fried. I never noticed it before but whenever my grandmother cooks chicken, she literally ALWAYS fries it. If it's not fried, then she would somehow saute it in order to get the outside of the chicken browned.
This recipe I learned from my uncle, and he too is all about stews and meats having a deep, rich color. With this recipe, you'll get the nice dark, golden crisp exterior with the interior of the chicken tender, well seasoned, and flavorful. As with most Haitian recipes, it may take time but as I always assure you, it's worth it.
This recipe I learned from my uncle, and he too is all about stews and meats having a deep, rich color. With this recipe, you'll get the nice dark, golden crisp exterior with the interior of the chicken tender, well seasoned, and flavorful. As with most Haitian recipes, it may take time but as I always assure you, it's worth it.
Ingredients:
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4 Chicken Leg Quarters
3 tbsps. Lime Juice 1 Maggie Chicken Bouillon Cube 2 Garlic Cloves, crushed 3 – 5 Cloves (Jirof) 2 – 3 sprigs of Thyme 1 tsp. Garlic Powder ½ tsp. Seasoned Salt ½ tsp. Salt ½ tsp. Sugar 1 – 2 tbsp. Epis 3 tbsps. Tomato Paste 1 – 2 Onions, sliced into rings Vegetable Oil 1/8 tsp. Accent (optional) 1 Scotch Bonnet OR Habanero Pepper (optional) |
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Directions:
1. Refer to the “Cleaning Chicken” page and clean the chicken quarters thoroughly. Cut each leg quarter (4 pieces) into separate thigh and leg pieces across the joint (now 8 pieces of chicken total). Cut about 2 slits on each piece of chicken in order to have a way for the seasoning to go through and fully marinate.
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2. Place the chicken thighs and leg pieces into a bowl. To the bowl add the following spices: 3 tbsps. lime juice, 1 Maggie (crushed or dissolved in the lime juice), 2 crushed garlic cloves, 3 – 5 cloves, 2 – 3 sprigs of thyme, 1 tsp. garlic powder, ½ tsp. seasoned salt, 1 - 2 tbsps. of epis, ½ tsp. of salt, and if desired, 1/8 tsp. of Accent (optional). Mix contents thoroughly in order to fully incorporate marinade into the chicken. Marinate at least 30 minutes or overnight. The longer it marinates, the better the flavor.
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3. In a large pot on high heat, add 5 tbsps. of vegetable oil and 1/2 tsp of sugar. Allow the heat to reach temperature and for the sugar to brown. The darkened sugar helps to give the chicken color.
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4. Once the sugar has darkened in the hot oil, individually add the marinated chicken. Be very careful as the oil will splatter. Place the chicken in a way that they all touch the bottom of the pan. Avoid overlapping if possible.
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5. Add about ½ cup of water to the bowl that had the marinated chicken. Mix it around to gather up as much of the marinade that was left behind. Pour the liquid into the pot with the chicken. If desired, you can add in your hot pepper at this time. Once the liquid has come up to a boil, reduce the heat to medium and cover the lid. Let it cook for about 20 – 25 minutes.
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6. Using tongs, flip the chicken so that the other side can continue to cook. Replace the lid and cook for about another 10 – 15 minutes.
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7. Remove chicken from the pot and set it aside. I personally place them in a wire mesh strainer to remove any excess liquid since they are going to be fried.
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8. Prepare a pot or pan with enough oil to fully submerge the chicken. Depending on the size of your pot/pan, it can be anywhere between 2 – 4 cups. A few other options include using a deep fryer or using much less oil and frying/sauteing it in a shallow pan. If you plan to fry in a shallow pan, just be sure to turn the chicken during the frying process to crisp both sides. Turn the heat to high and wait until it reaches temperature.
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9. Place the chicken in the hot oil in batches being sure not to overcrowd the pot/pan. Fry the chicken for about 3 - 5 minutes or until the outside becomes a nice dark golden color. It will be crisp on the outside and yet still tender on the inside. Avoid frying too long as it will end up drying the chicken on the inside.
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10. Remove chicken from hot oil and place on paper towel lined plate. Continue to fry remaining chicken until complete and set chicken aside.
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11. Drain the residual liquid from the pot the chicken boiled in through a fine mesh strainer. Set the liquid aside.
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12. Return the pot to the stove and place on medium high heat. Add 4 - 5 tbsps. of vegetable oil and 3 tbsps. of tomato paste. I personally recommend Contadina brand. Sauté the tomato paste in the oil until it darkens in color while stirring frequently, taking care for it not to burn. This should be about 2 – 4 minutes.
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13. Add in fried chicken pieces. Stir to coat them in the sautéed tomato paste.
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14. Add in about ¼ - ½ cup of water. Stir contents and use the edge of the cooking spoon to scrape of any stuck on dried food. The water should help to release the drippings at the bottom of the pot.
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15. Stir contents until everything is well incorporated, darkens, and the water thickens or dries.
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16. Add in residual liquid that was set aside and 1 ½ – 2 ½ cups of additional water depending on how much sauce you want to make. Bring liquid up to a boil. Let the liquid slightly reduce in order to thicken. Taste the sauce and add salt to taste if needed. Add about 2 tbsps. of butter and mix thoroughly.
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17. Once the sauce reaches your desired consistency, turn off the heat and add onion sliced into rings or any way you prefer. Mix contents to let the residual heat cook down the onions slightly for it to retain a nice crunch.
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18. The "Poul nan Sos" is now ready to be served and can be accompanied with your choice of rice and/or vegetables. Enjoy!
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Serves 4 - 8
What do you think of this recipe? How do you make your "Poul nan Sos"?
Let me know and comment below!
Let me know and comment below!