Sunday, September 12, 2010

Sauce Poule- Chicken & Gravy

This simple recipe is a traditional Haitian quick go-to dish. Poule an Sauce is basically Chicken and gravy. Everyone usually has chicken in their freezer, pair that with a few staple ingredients from the pantry and it all comes together. Putting the chicken in the oven makes this dish easy, healthy and finger licking good!

hmmmm hmmmm goood.


1 lbs of chicken
1/2 onion (sliced)
1/2 green pepper (sliced)
1 tablespoon of Lowry seasoning salt
1 tablespoon of butter
1 habanero pepper
1/2 chicken bouillon cube
3 cups of chicken broth
1 tablespoon of pepper
2 tablespoon of epis
3 limes (sliced in half and juice) 
3 1/2 cups of boiling hot water
8x8 baking dish
aluminum foil
1/2 cup olive oil
1 garlic (crush)
1 tablespoon of tomato paste
1 tablespoon of flour


Clean chicken and remove any access fat, rub each individual chicken pieces with limes. Discard limes and drown in hot water for 30 seconds. Rinse with cool water and place chicken in a medium sized bowl.  Add lime juice, epis, bouillon cube, salt and pepper. Mix thoroughly with hands, cover with saran wrap and let marinade in refrigerator for 1 to 24 hours. 

Preheat oven to 415 degrees. Completely cover baking dish with aluminum foil (TIP: this makes it easier for cleaning), drizzle with 1/4 cup of oil and place chicken pieces inside dish then in pour marinade. Place in oven and turn the meat over once it has achieved a golden brown color. Once golden brown on both sides remove from oven. In a preheated saucepan on medium heat and add remaining oil and fry crushed garlic and tomato paste for 2 minutes, pour in 1/4 cup of chicken broth and add flour. Make sure flour and tomato paste has completely dissolved and then add remainder of chicken broth, habanero pepper, green pepper, chicken and remaining sauce from baking pan. Let cook for 5 minutes, add onions, pepper and stir in butter. Lower temperature and cook until onions are clear. 



  1. This blog is awesome, since my mom never wants to give me recipes she just wants me to stand there and watch while she's cooking lol! One question a lot of the recipes call for broth, maggi but my family are not big fans of those so is there a substitute or do I just not use anything! Thanks!

  2. This comment reminds me of when my mom taught me how to cook. Or when any elder woman tries to show me how to make some. My mom would say, "Stand here and watch then, next time you will make it." Needless to say, I've messed up a lot before I got it right.

    To answer you question. You don't have to use the bouillion cube or the broth. Just be sure to taste the marinade after you mix everything.To ensure it's suitable to your liking. For the broth, I've seen some people use water. Try that and tell me how it comes out.

    1. I agree, I use water also. You dont necessarily have to use the broth. It came out good.

    2. my grandmother would have my sisters and I make this while she was at work. this was the most delicious meal...we had It with the rice and omg it was a wrap for all of us. thanks for that trip dowm memory lane

  3. hi ,
    my mom boils the chicken and then bake it is that possible? also what can i substitute for the chicken broth , if i dont have any?? i also want to ask you do you pour hot water on your meat or when is it okay to do that? becuase im confuse

  4. You don't have to use chicken broth. You can water or vegetable broth as a substitute.

  5. I've also boiled the chicken prior to putting it in the oven. It's just an extra step and the end result is the same.

    Regarding the hot water...You pour it over the meat after rubbing with the limes. Cover the meat completely and let sit for 30 sec to 45 sec. Then rinse with col water and remove any extra slim left on the chicken.

    Hope this helps.

  6. Thank you very much for this blog. I have been trying for years to learn but no one would show me and my mother passed a long time ago so I have to rely on the internet.

  7. I am sorry to hear about the passing of your mother. But I completely understand because my mother also passed away early on the my life.

    But I am happy you found this blog.

  8. hello i love this recipe but is it possible to take out the usage of the flour for something else?

  9. Hi Shsyiso100. Thanks for the question. You can substite the flour with cornstarch or omit it all together. But if you omit the starch and flour then the sauce will not be as thick.

  10. I love this blog. I have two questions. You mentioned epis, what do you use for your epis and do you blend it? Also what can I substitute for lawry's seasoning salt? I'm very sensitive to MSG.

  11. Hi. I have a post that gives you all the answers to question. It includes all the ingredients I use and how I make it. Just omit the Lowry seasoning all together.

    Let me know if you have any more questions.

  12. i came across your page a few days ago im glad that their someone (haitian women) that is on here to help young girls like me learn to cook delicious haitian haitian american who was born here and being lazy never took the time to watch my mom in the kitchen.and now im regretting becuase as i get older i realize that one day i will have to be on my own and no how to fend for myself,but with your help that is possible .thank you

  13. Lol I use to ask my mother to teach me too she said the exact same thing stand and watch me. I didn't learn anything I'm married now to a puerto rican and I learn how to make his food but I want to learn haitian recipes to cook for him

  14. I'm trying this tonight for my family which includes two boys we adopted from Haiti. Hopefully it will remind them of their first home! Thanks for this blog!

    1. I also have a boy adopted from Haiti. And make a pretty mean piklese! Along with a few other Haitian meals! And I am in Virginia as well! We should connect!

  15. What type of "chicken" in other words what part of the chicken is used for this?

  16. These recipes are great! And easy enough! Thank you! A group of kids are putting together an exhibit on Haiti for an International Festival. My daughter volunteered to make the food (300+ samples)! We are making this dish along with rice!

  17. This looks delicious. Nice recipe you've put together here. Was just looking for some Haitian recipe when i came here and there are lots of great ones here.

  18. I wanted to try this recipe using chicken breast sliced in pieces. Any alterations for this?

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  20. Can this be made with boneless chicken breasts instead? I am embarrassed to say this, but the older I get the less I like meat on the bone. I have struggled learning how to make Haitian dishes because all the steps that each requires and when I try to learn from my in-laws it's a lot of showing, but no clear direction similar to some of the other comments above. I would love to learn some staple Haitian dishes like this, and diri nwa, but I do not love to cook so I tend to just gravitate toward easier, less steps kind of recipes. Any suggestions, other than suck it up and be more confident in the kitchen? :/