Poul Peyi — Country Chicken

Ingredients

• 1 whole Poul Peyi / country chicken

• Salt — for cleaning

• 3 yellow limes — for cleaning

• ¼ cup (60 mL) vinegar — for cleaning

• Water — for rinsing

• 1.5 L hot water

• 8 tbsp Haitian epis

• ¼ cup (60 mL) oil

• Juice of 2 yellow limes

• ¼ cup (60 mL) vinegar

• 2 tbsp ground black pepper

• 50 g red + green peppers

• Garlic powder — recorded as “same tsp”

• 2 tbsp Knorr

Preparation

1. Clean the whole chicken thoroughly with salt, 3 yellow limes and 60 mL vinegar.

2. Rinse with regular water to remove the salt and vinegar.

3. Bring 1.5 L water to a boil.

4. Pour the hot water over the chicken.

5. Leave the chicken in the hot water for 3–5 minutes maximum.

6. Combine the 8 tbsp epis, 60 mL oil, juice of 2 yellow limes, 60 mL vinegar, black pepper, red and green peppers, garlic powder and Knorr.

7. Season the chicken thoroughly with the mixture.

8. Cook the chicken in the pan for approximately 35 minutes.

Sos Pwa

• 310 g dry beans

• 2 tbsp Knorr chicken bouillon

• 400 mL coconut milk

• 1 whole Scotch bonnet pepper

• 6 whole cloves

• 50 g red + green peppers

• 1 small bunch parsley, tied

• 1 small bunch thyme, tied

• ½ tbsp garlic powder

• 1 tsp (5 mL) black pepper

• 1 whole yellow onion — 203 g

Preparation

1. Cook/boil the whole beans for approximately 45 minutes.

2. Prepare the bean sauce from the cooked beans.

3. Bring the sauce to a boil.

4. Add the Knorr, Scotch bonnet with the 6 cloves, red and green peppers, tied parsley and thyme, garlic powder and black pepper.

5. Let the sauce cook for 15 minutes.

6. Add 400 mL coconut milk.

7. Add the 203 g whole yellow onion 3 minutes before the sauce is ready.

8. Finish cooking and remove the whole aromatics as appropriate before serving.