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haitian stewed chicken (poulet creole)

Haitian stewed chicken (Poulet Creole)

Paleo, Gluten free stewed chicken that's succulent and packed with flavour
Course Main Entree
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 98kcal
Author Charla


  • 6-8 pieces of chicken thighs prewashed (use sour orange or lime and vinegar method)

For the marinate

  • 3 scallions chopped,
  • 3 garlic cloves chopped
  • 1 green bell pepper chopped
  • 2-3 parsley sprigs stem removed
  • 3 sprigs of thyme stemmed (or ½ teaspoon if using dried)
  • juice of 1 lime
  • 1 scotch bonnet pepper cut in ½ (refer to post to check level of heat preferred)
  • 1 teaspoon of Himalayan pink salt
  • ½ cup of water

To stew the chicken

  • 2 tablespoon of coconut oil
  • ½ an onion finely sliced
  • 1 red bell pepper finely sliced
  • 1 yellow bell pepper finely sliced
  • 2 tbsp. of passata uncooked tomato puree or chopped tomato
  • additional salt and black pepper to taste
  • 1 cup of water


For the marinade

  • Puree the scallion, garlic, green pepper, parsley, thyme, pink salt, lime, scotch bonnet with ½ a cup of water in either a blender or food processor.
  • Pour the mixture onto the chicken in a large bowl and allow the chicken to be infused overnight.

To stew the chicken

  • Preheat the oven at 230c/450for gas mark 8
  • Line a roasting pan with parchment paper and set aside.
  • Use some tongs to carefully remove the chicken from the marinade.
  • Roast the chicken in the oven for roughly 30-45 minutes, turning half way through to brown each side.
  • Put the marinade back in the refrigerator until needed.
  • In the meantime heat the coconut oil on medium heat and sauté the red and orange bell peppers with the onion, stirring until soft (this will take a few minutes).
  • Add the tomato continuing to sautee everything for another minute.
  • Add the green marinade, 1 cup of water and browned chicken. Bring to the boil and reduce heat allowing the meat to braise for 20-25 minutes until tender.
  • Half way through cooking time season with additional pink salt, black pepper to taste and gently stir.


  • Alternatively, you can lightly fry the chicken in some oil (about 3-4 tbsp) in a skillet/dutch pot and brown the chicken for 8-10 minutes on medium heat. If you don't want to roast the chicken in the oven.
  • Roasting the chicken in the oven is healthier than frying the chicken although this method will be longer.
  • Remember to do a taste test (near towards finishing) and adjust season accordingly.


Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 668mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 125mg | Calcium: 20mg | Iron: 1mg