The recipe for Poulette Creole, which enjoyed much popularity in the Southern states, is more than a century old. Now loved across the world, it originates in Haiti and was brought to the U.S. by the slave trade.
Serves 4 | Prep. time 20 minutes | Cooking time 3 hours 15–20 minutes
1 chicken, about 4 pounds
Salt and black pepper
1 tablespoon all-purpose flour
1 tablespoon butter, melted
2 onions, sliced
1 large Bell pepper, green or red, seeded and finely sliced
3 tomatoes, diced
2 cloves garlic, minced
3 sprigs thyme Parsley, chopped
2 bay leaves
2 cups chicken broth or consommé
Salt and pepper to taste
Rice for serving
Parsley for serving
Cut the chicken into pieces at the joints. Season with salt and pepper to taste.
Heat the butter over medium heat in a large cooking pot.
Add the chicken and stir-cook for about 15 minutes until evenly brown.
Add the onions and stir-cook until softened and browned.
Add the flour and cook until browned.
Add the tomatoes; stir-cook until softened.
Bring the mixture to a simmer over low heat. Add the thyme, bay leaves, garlic and parsley; stir-cook until the garlic is browned.
Cover and simmer for about 20 minutes until mixture is thickened.
Mix in the peppers and simmer 20 minutes more, stirring occasionally.
Add the broth or consommé. Simmer until the chicken is cooked well, about 1 hour.
Season to taste. Top with chopped fresh parsley if desired. Serve warm with steamed rice.