Poul Nan Sos (Haitian Chicken in Sauce)
When I was a kid, we often left Queens on Sunday mornings to visit Mémère, my paternal grandmother, in New Jersey. Along with warm kisses and a few words of broken English, this chicken stew would greet us. Its official name (poul nan sos in Haitian Creole, or "chicken in sauce") is quite an understatement. The meat is marinated overnight with onions, garlic, thyme, and chiles along with citrus, and then rubbed forcefully onto the chicken to access the fragrant oils. After the meat takes on all that flavor, it's stewed with the marinade and loads of bell peppers for a satisfying, thrilling stew. This dish is Haiti, something we make time and time again. I suspect you will, too.
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From the book Everyone's Table by Gregory Gourdet and JJ Goode. Copyright © 2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave an imprint of HarperCollins Publishers. Reprinted by permission.