Poul nan Sos

Ingredients

• 3 lbs chicken pieces
• Juice of 2 limes
• 4 cloves garlic, minced
• 2 tbsp Haitian epis
• 1 onion, sliced
• 1 green bell pepper, sliced
• 2 tbsp tomato paste
• 1 scotch bonnet pepper, whole
• 1 cup chicken broth
• 3 tbsp vegetable oil
• Salt and black pepper to taste

Instructions

1. 1Marinate the chicken with lime juice, garlic, epis, salt, and pepper for at least 30 minutes.
2. 2Heat oil in a pot and brown the marinated chicken pieces on all sides; remove and set aside.
3. 3In the same pot, saute onion and bell pepper until softened, then stir in tomato paste.
4. 4Return the chicken to the pot, add chicken broth and the whole scotch bonnet pepper, and bring to a simmer.
5. 5Cover and cook 25-30 minutes until the chicken is tender and the sauce has thickened.
6. 6Remove the scotch bonnet before serving.
7. 7Serve hot over white rice with pikliz on the side.

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