Poulè Sos Kreyol (Chicken in Creole Sauce)

Chicken Creole sauceYesterday, I posted a recipe for diri ak pwa (red beans and rice) which is the traditional meal in Haiti. I mentioned that often one will top it off with chicken cooked into a creole sauce, provided they have enough money for the extras. Here is a recipe of the sauce with added variations at the end. Again, bon appétit!

Poulé sos kreyol (serves 4)

  • 1 large onion, chopped (1 c.)
  • 3/4 c. diced green pepper (1 medium)
  • 1 large clove garlic, crushed
  • 3 Tbsp. oil
  • 2 Tbsp. flour
  • 1 can (6 oz) tomato paste
  • 2 1/4 cups chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. sugar
  • 1/4 tsp. hot pepper sauce
  • 2 c. cubed cooked chicken
  • Fresh ground pepper to taste
  • Hot cooked rice

In large skillet, sauté onion, green pepper and garlic in oil until tender, stirring occasionally. Add flour; cook and stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and pepper sauce. Cook and stir until mixture comes to boil and thickens. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken and season with fresh-ground pepper. Heat until hot. Serve over hot rice.


Our cook likes to add pwawo (leeks) as an extra as well as fresh piman (hot pepper) to the sauce instead of hot sauce.

After posting the recipe for red rice and beans, one of our readers left a comment on our website asking about the recipe for soup joumou (pumpkin soup). Seems many of you are interested in the wonderful cuisine we enjoy here in Haiti! Further on, I will post a recipe for this wonderful meal that the Haitian people take so much pride in making.

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