20 Spicy Haitian Chicken Recipes Delicious

Get ready to turn up the heat in your kitchen with our mouthwatering collection of 20 Spicy Haitian Chicken Recipes! Whether you’re craving something bold for dinner tonight or looking to spice up your meal rotation, these dishes promise to deliver unforgettable flavors. Perfect for home cooks who love a little adventure on their plate, dive in and discover your next favorite recipe!

Haitian Spicy Grilled Chicken

Just when you thought grilled chicken couldn’t get any better, Haitian Spicy Grilled Chicken comes along to prove you wrong. This dish packs a punch with its bold flavors and fiery kick, perfect for those who love their meals with a bit of heat.

Ingredients

• 1 whole pasture-raised chicken, cut into 8 pieces
• 1/4 cup clarified butter, melted
• 1/4 cup fresh lime juice
• 4 garlic cloves, minced
• 2 tbsp Haitian epis (green seasoning)
• 1 tbsp ground black pepper
• 1 tbsp sea salt
• 1 tsp cayenne pepper
• 1 tsp ground cloves

Instructions

1. In a large bowl, combine lime juice, minced garlic, Haitian epis, black pepper, sea salt, cayenne pepper, and ground cloves to create the marinade.
2. Add chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (375°F). Brush grill grates with clarified butter to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Place chicken on the grill, skin side down first.
5. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F, basting occasionally with remaining clarified butter.
6. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Grilled to perfection, this chicken boasts a crispy skin with juicy, flavorful meat underneath. Serve alongside a cooling avocado salad or with a side of fried plantains for a complete Haitian meal experience.

Creole Haitian Chicken Stew

Aromatic and deeply flavorful, Creole Haitian Chicken Stew is a vibrant dish that brings the essence of Caribbean cooking to your table. This stew combines tender chicken with a rich, spicy sauce that’s both comforting and exciting.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs, patted dry
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground thyme
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper
• 2 cups chicken stock, low-sodium
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh parsley
• Salt, to precise taste

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and sear in the Dutch oven, skin-side down, until golden brown, about 5 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion, bell pepper, and garlic to the Dutch oven. Sauté until softened, about 5 minutes.
4. Stir in tomato paste, thyme, cloves, and cayenne pepper. Cook for 1 minute to bloom the spices.
5. Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Return chicken to the pot, skin-side up. Cover and simmer on low heat for 25 minutes, until chicken is cooked through.
7. Remove lid, stir in lime juice, and simmer uncovered for 10 minutes to slightly thicken the sauce.
8. Adjust seasoning with salt, then sprinkle with chopped parsley before serving.

Zesty and hearty, this stew boasts a perfect balance of spicy and savory flavors. Serve it over steamed rice or with a side of fried plantains for an authentic Caribbean meal.

Haitian Chicken in Coconut Sauce

Every home cook needs a go-to chicken dish that’s both comforting and exotic. Haitian Chicken in Coconut Sauce delivers with its rich flavors and creamy texture.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup unsweetened coconut milk
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1/2 tsp freshly grated nutmeg
• 1 cup chicken stock
• 1 tbsp freshly squeezed lime juice
• Sea salt, to season

Instructions

1. Season chicken thighs generously with sea salt. Let sit at room temperature for 15 minutes.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken, skin-side down. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add diced onion. Cook until translucent, about 3 minutes. Add garlic, Scotch bonnet pepper, thyme, allspice, and nutmeg. Cook for 1 minute until fragrant.
4. Pour in coconut milk and chicken stock. Bring to a simmer. Return chicken to the skillet, skin-side up. Reduce heat to low. Cover and simmer for 25 minutes.
5. Uncover. Increase heat to medium. Simmer until sauce thickens slightly, about 10 minutes. Stir in lime juice.
6. Remove from heat. Let rest for 5 minutes before serving.

Must-try for its velvety sauce and tender chicken. Serve over steamed jasmine rice or with fried plantains for an authentic touch.

Spicy Haitian Fried Chicken

Bold flavors define this Spicy Haitian Fried Chicken, a dish that marries heat with crispiness perfectly. It’s a straightforward recipe that delivers maximum taste with minimal fuss.

Ingredients

– 4 lbs pasture-raised chicken thighs, skin-on
– 2 cups buttermilk
– 1/4 cup Haitian epis (green seasoning)
– 2 tbsp kosher salt
– 1 tbsp freshly ground black pepper
– 1 tbsp smoked paprika
– 1 tsp cayenne pepper
– 2 cups all-purpose flour
– 1 cup cornstarch
– 1 qt peanut oil, for frying

Instructions

1. In a large bowl, combine chicken thighs, buttermilk, and Haitian epis. Cover and refrigerate for 12 hours.
2. In a separate bowl, mix kosher salt, black pepper, smoked paprika, and cayenne pepper.
3. Remove chicken from marinade; pat dry with paper towels. Season evenly with the spice mix.
4. In a shallow dish, whisk together all-purpose flour and cornstarch.
5. Dredge each chicken thigh in the flour mixture, shaking off excess.
6. Heat peanut oil in a deep fryer to 350°F.
7. Fry chicken thighs in batches for 12-15 minutes, until golden brown and internal temperature reaches 165°F.
8. Drain on a wire rack over a baking sheet.
9. Rest for 5 minutes before serving.
Aromatic and fiery, this chicken boasts a crackling crust with juicy, flavorful meat inside. Serve atop a bed of garlic mashed potatoes or with a side of pickled vegetables for contrast.

Haitian Chicken with Okra

Haitian Chicken with Okra brings a vibrant Caribbean flair to your table with its bold spices and tender okra. Here’s how to master it.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup fresh okra, sliced into 1/2-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 scotch bonnet pepper, seeded and minced
• 1 tbsp tomato paste
• 1 tsp ground thyme
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 2 cups chicken stock
• 1 tbsp fresh lime juice
• Salt, to precise measurement (1 tsp)

Instructions

1. Season chicken thighs evenly with salt, thyme, smoked paprika, and allspice. Let sit for 15 minutes to marinate.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add diced onion, minced garlic, and scotch bonnet pepper. Sauté until onions are translucent, about 3 minutes.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Pour in chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Return chicken to the skillet, cover, and reduce heat to low. Simmer for 25 minutes, or until chicken is cooked through.
7. Add sliced okra and lime juice, stirring gently to combine. Cook uncovered for an additional 5 minutes, or until okra is tender but still vibrant.
8. Tip: For a thicker sauce, let the dish sit off the heat for 5 minutes before serving. Tip: Handle scotch bonnet peppers with gloves to avoid skin irritation. Tip: Serve over a bed of jasmine rice to absorb the flavorful sauce.

Mouthwatering and aromatic, this dish offers a perfect balance of heat and tang. The okra adds a slight crunch, contrasting beautifully with the succulent chicken. Try garnishing with fresh cilantro for an extra pop of color and flavor.

Haitian Style Chicken and Rice

Lush flavors and vibrant spices define this Haitian Style Chicken and Rice, a dish that brings the Caribbean to your kitchen with minimal fuss.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 chicken thighs, skin-on, bone-in
• 1 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 scotch bonnet pepper, whole
• 1 tsp ground cloves
• 1 tsp ground thyme
• 4 cups chicken stock, hot
• 1 lime, juiced
• 1/4 cup fresh parsley, chopped

Instructions

1. Season chicken thighs with salt, ground cloves, and thyme. Let marinate for 15 minutes.
2. Heat clarified butter in a large pot over medium-high heat. Sear chicken thighs until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, garlic, and bell pepper until soft, about 3 minutes. Tip: Deglaze with a splash of chicken stock to lift the flavorful bits.
4. Add rice, stirring to coat with the vegetable mixture. Toast for 2 minutes.
5. Pour in remaining chicken stock and add the whole scotch bonnet pepper. Bring to a boil.
6. Return chicken thighs to the pot. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Do not stir the rice to prevent it from becoming mushy.
7. Remove from heat. Let stand, covered, for 5 minutes. Discard scotch bonnet pepper.
8. Fluff rice with a fork. Stir in lime juice and parsley. Tip: For extra zest, add lime zest to the rice before serving.

Mouthwatering and aromatic, this dish offers tender chicken atop fluffy, spice-infused rice. Serve with a side of fried plantains for a complete Caribbean meal.

Haitian Chicken Pâté

Haitian Chicken Pâté brings a taste of the Caribbean to your kitchen with its flaky crust and savory filling. Here’s how to make it.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 lb ground chicken, pasture-raised
• 1/2 cup onion, finely diced
• 1/4 cup green bell pepper, finely diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cloves
• 1 tsp ground black pepper
• 1 tsp salt
• 1 egg, pasture-raised, lightly beaten

Instructions

1. In a large bowl, combine sifted flour and chilled clarified butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
3. Wrap the dough in plastic and refrigerate for 30 minutes to rest.
4. While the dough rests, heat a skillet over medium heat. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Add diced onion, green bell pepper, and minced garlic to the skillet. Cook until vegetables are soft, about 3 minutes.
6. Stir in tomato paste, ground cloves, black pepper, and salt. Cook for another 2 minutes to blend flavors. Remove from heat and let cool slightly.
7. Preheat oven to 375°F. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
8. Place a spoonful of the chicken mixture on one half of each dough circle. Fold the other half over to enclose the filling, pressing edges to seal. Tip: Use a fork to crimp the edges for a decorative finish.
9. Brush each pâté with lightly beaten egg. Bake on a parchment-lined baking sheet for 20-25 minutes, or until golden brown. Tip: For extra shine, brush with more egg wash halfway through baking.

Crunchy on the outside and bursting with spicy, aromatic chicken inside, these pâtés are perfect with a side of pikliz for an authentic Haitian experience.

Haitian Chicken Legs with Lime

Get ready to elevate your dinner game with these Haitian Chicken Legs with Lime. Bold flavors and simple techniques make this dish a standout.

Ingredients

• 4 pasture-raised chicken legs, skin-on
• 2 tbsp clarified butter
• 1/4 cup fresh lime juice
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F.
2. In a bowl, combine lime juice, minced garlic, smoked paprika, cumin, sea salt, and black pepper to create the marinade.
3. Place chicken legs in a large zip-top bag, pour marinade over, seal, and massage to coat evenly. Marinate in refrigerator for 1 hour.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat. Remove chicken from marinade, reserving marinade.
5. Sear chicken legs, skin-side down, for 5 minutes or until golden brown. Flip and sear other side for 3 minutes.
6. Pour reserved marinade over chicken, transfer skillet to oven, and bake for 25 minutes or until internal temperature reaches 165°F.
7. Garnish with chopped cilantro before serving.

Delight in the crispy skin and juicy meat, perfectly balanced with the tangy lime and smoky spices. Serve over a bed of coconut rice for a complete meal.

Haitian Chicken and Dumplings

Haitian Chicken and Dumplings bring comfort to the table with their hearty flavors and satisfying textures. Here’s how to make them.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup all-purpose flour
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced
• 4 cups chicken stock, homemade preferred
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk

Instructions

1. Season chicken thighs with salt and pepper. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Sear chicken thighs, skin-side down, for 5-7 minutes until golden brown. Flip and sear for another 5 minutes. Remove and set aside.
3. In the same pot, sauté onion, garlic, and Scotch bonnet pepper until softened, about 3 minutes. Tip: Deglaze with a splash of chicken stock to lift the fond.
4. Whisk in flour to create a roux, cooking for 2 minutes until lightly golden. Gradually add remaining chicken stock, whisking constantly to avoid lumps.
5. Return chicken to the pot. Simmer, covered, for 25 minutes on low heat. Tip: Skim off any excess fat for a cleaner flavor.
6. In a bowl, mix eggs, milk, and parsley. Drop tablespoon-sized dumplings into the simmering broth. Cover and cook for 10 minutes without stirring. Tip: Resist lifting the lid to ensure fluffy dumplings.
7. Serve hot, garnished with additional parsley. The dumplings should be pillowy, with the chicken tender and infused with the broth’s rich, spicy notes. Perfect alongside a crisp, green salad.

Haitian Jerk Chicken

This Haitian Jerk Chicken packs a punch with its bold spices and smoky undertones. Try it for a weeknight dinner that feels like a getaway.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/4 cup freshly squeezed lime juice
• 3 tbsp dark brown sugar, packed
• 2 tbsp grapeseed oil
• 1 tbsp allspice berries, freshly ground
• 1 tbsp fresh thyme leaves
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 4 garlic cloves, minced
• 1 scotch bonnet pepper, seeded and minced
• 1 tsp kosher salt

Instructions

1. In a large bowl, combine lime juice, brown sugar, grapeseed oil, allspice, thyme, paprika, cinnamon, nutmeg, garlic, scotch bonnet, and salt. Whisk until sugar dissolves.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F). Clean and oil the grates to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Reserve marinade.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Baste with reserved marinade during the last 2 minutes of cooking.
6. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Key to achieving the perfect char is maintaining consistent grill heat. The chicken emerges juicy with a caramelized crust, its heat balanced by the marinade’s sweetness. Serve alongside grilled pineapple for a contrasting sweetness.

Haitian Chicken Fricassee

Let’s dive into Haitian Chicken Fricassee, a hearty stew bursting with bold flavors and tender chicken. This dish is a staple in Haitian cuisine, known for its rich sauce and aromatic spices.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 1 bell pepper, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cloves
• 1 tsp ground black pepper
• 1 tsp salt
• 2 cups chicken stock
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same pot, add diced onion and bell pepper. Sauté for 4 minutes until softened.
4. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
5. Add ground cloves, black pepper, and salt, stirring to combine.
6. Pour in chicken stock and lime juice, scraping the bottom to deglaze the pot.
7. Return chicken to the pot, skin-side up. Bring to a simmer, then reduce heat to low. Cover and cook for 35 minutes.
8. Uncover and cook for an additional 10 minutes to thicken the sauce.
9. Sprinkle with chopped parsley before serving.

The chicken should be fall-off-the-bone tender, with a sauce that’s rich and slightly tangy. Serve over steamed rice or with fried plantains for a complete meal.

Haitian Chicken with Black Mushrooms

Savor the rich flavors of Haitian cuisine with this chicken and black mushrooms dish, a perfect blend of spices and earthy tones. Simple to prepare, it’s a hearty meal that brings a taste of the Caribbean to your table.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup dried black mushrooms, rehydrated
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp ground cloves
• 2 cups chicken stock, low-sodium
• 1 Scotch bonnet pepper, whole
• Salt, to precise measurement

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs evenly with salt and ground cloves.
3. Heat clarified butter in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear chicken thighs, skin-side down, for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, sauté diced onion and minced garlic until translucent, about 3 minutes.
6. Add rehydrated black mushrooms and thyme leaves, cooking for 2 minutes to blend flavors.
7. Pour in chicken stock and add the whole Scotch bonnet pepper. Bring to a simmer.
8. Return chicken thighs to the skillet, skin-side up. Transfer to the oven and bake uncovered for 25 minutes.
9. Remove skillet from oven. Let rest for 5 minutes before serving.

Key to this dish’s appeal is the tender chicken, infused with the deep, umami richness of black mushrooms. Serve atop a bed of jasmine rice to soak up the aromatic sauce, or with fried plantains for a contrasting sweetness.

Haitian Chicken and Plantains

Yearning for a taste of the Caribbean? Haitian Chicken and Plantains brings bold flavors to your table with minimal fuss. This dish combines succulent poultry with sweet, caramelized plantains for a satisfying meal.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup unsweetened coconut milk
• 3 tbsp clarified butter
• 2 ripe plantains, sliced diagonally into 1/2-inch pieces
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1 cup chicken stock
• Salt, to exact measurement (1 tsp)

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt, thyme, allspice, and cayenne pepper. Ensure even coating.
3. Heat clarified butter in a large oven-proof skillet over medium-high heat. Sear chicken, skin-side down, for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove chicken and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in chicken stock and coconut milk, scraping up browned bits. Bring to a simmer.
6. Return chicken to skillet, skin-side up. Transfer to oven and bake for 25 minutes.
7. While chicken bakes, heat a separate skillet over medium heat. Add plantain slices and cook for 3 minutes per side until caramelized.
8. Remove chicken from oven. Let rest for 5 minutes before serving.
9. Serve chicken over a bed of caramelized plantains, drizzled with pan sauce.

Noteworthy for its crispy skin and tender meat, this dish pairs beautifully with the sweetness of plantains. For an extra kick, garnish with thinly sliced Scotch bonnet peppers.

Haitian Chicken Soup with Dumplings

Every chilly evening calls for a bowl of Haitian Chicken Soup with Dumplings, a hearty dish that combines tender chicken, savory broth, and fluffy dumplings.

Ingredients

• 1 whole pasture-raised chicken, cut into pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 6 cups chicken stock, homemade preferred
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cloves
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup water
• 2 pasture-raised eggs, lightly beaten

Instructions

1. In a large pot, melt clarified butter over medium heat. Add chicken pieces, browning on all sides for 5 minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic until translucent, about 3 minutes. Tip: Stir constantly to prevent burning.
3. Add carrots and celery, cooking for another 2 minutes until slightly softened.
4. Return chicken to the pot. Pour in chicken stock, thyme, and ground cloves. Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes.
5. While soup simmers, prepare dumplings: In a bowl, mix flour, baking powder, and salt. Stir in water and eggs until a sticky dough forms. Tip: Do not overmix to keep dumplings light.
6. Drop tablespoon-sized dough balls into the simmering soup. Cover and cook for 10 minutes without lifting the lid. Tip: Steam is crucial for fluffy dumplings.
7. Remove from heat. Let stand for 5 minutes before serving.

Juicy chicken and soft dumplings soak up the aromatic broth, offering a comforting bite. Serve with a side of crusty bread for dipping.

Haitian Chicken in Red Sauce

Mouthwatering and rich, Haitian Chicken in Red Sauce is a vibrant dish that combines tender poultry with a deeply flavorful sauce. Perfect for a hearty dinner, it’s a staple in Haitian cuisine that brings warmth and spice to any table.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced
• 2 tbsp tomato paste
• 1 cup chicken stock, low-sodium
• 1 tbsp fresh thyme leaves
• 1 tsp ground cloves
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Instructions

1. Pat chicken thighs dry with paper towels to ensure even browning.
2. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
3. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same pot, sauté onion until translucent, about 3 minutes. Tip: Deglaze with a splash of chicken stock if onions stick.
5. Add garlic and Scotch bonnet pepper; cook until fragrant, 1 minute.
6. Stir in tomato paste and cook until it deepens in color, about 2 minutes.
7. Pour in remaining chicken stock, scraping up any browned bits from the bottom of the pot.
8. Return chicken to the pot. Add thyme, cloves, black pepper, and salt.
9. Reduce heat to low, cover, and simmer until chicken is cooked through, 25 minutes. Tip: The sauce should thicken slightly but remain pourable.
10. Adjust seasoning with salt if necessary before serving. Tip: For extra heat, leave the seeds in the Scotch bonnet pepper.

Succulent and spicy, the chicken falls off the bone, enveloped in a sauce that’s both fiery and complex. Serve over steamed jasmine rice or with fried plantains for a contrasting sweetness.

Haitian Chicken with Spinach

Savor the vibrant flavors of Haitian cuisine with this chicken and spinach dish, a perfect blend of spices and greens. Simple to prepare, it’s a hearty meal that brings a taste of the Caribbean to your table.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1/2 tsp cayenne pepper
• 2 cups chicken stock
• 4 cups fresh spinach, tightly packed
• 1 tbsp fresh lime juice
• Salt, to season

Instructions

1. Preheat a large skillet over medium-high heat. Add clarified butter.
2. Season chicken thighs with salt. Sear in the skillet for 4 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, sauté yellow onion for 3 minutes, until translucent.
4. Add minced garlic and tomato paste. Cook for 1 minute, stirring constantly.
5. Stir in ground cloves, allspice, and cayenne pepper. Cook for 30 seconds to release aromas.
6. Pour in chicken stock, scraping the bottom of the skillet to deglaze.
7. Return chicken to the skillet. Reduce heat to low. Simmer covered for 25 minutes.
8. Add fresh spinach and lime juice. Stir until spinach wilts, about 2 minutes.
9. Adjust seasoning with salt if necessary. Serve hot.

Perfectly tender chicken thighs absorb the rich, spiced broth, while the spinach adds a fresh contrast. Try serving over steamed rice to soak up the flavorful sauce.

Haitian Chicken and Cornmeal

Just when you thought comfort food couldn’t get any better, Haitian Chicken and Cornmeal comes along. This dish combines tender, spiced chicken with creamy, savory cornmeal for a meal that’s both hearty and satisfying.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup fine yellow cornmeal
• 4 cups chicken stock, homemade preferred
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced
• 1 tsp ground thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt, to precise measurement

Instructions

1. Season chicken thighs with salt, ground thyme, and smoked paprika. Let marinate for 30 minutes at room temperature.
2. In a heavy-bottomed pot, heat clarified butter over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté diced onion until translucent, about 3 minutes. Add minced garlic and Scotch bonnet pepper; cook for 1 minute until fragrant.
4. Pour in chicken stock, add bay leaf, and bring to a simmer. Return chicken thighs to the pot, cover, and simmer on low heat for 25 minutes.
5. Remove chicken thighs and set aside. Gradually whisk cornmeal into the simmering stock, stirring constantly to prevent lumps.
6. Cook cornmeal mixture on low heat, stirring frequently, until thickened to a porridge-like consistency, about 15 minutes.
7. Return chicken thighs to the pot, nestling them into the cornmeal. Cover and let sit for 5 minutes off the heat to meld flavors.

Generously portion the creamy cornmeal alongside the spiced chicken thighs. The cornmeal should be velvety with a slight bite, perfectly complementing the tender, flavorful chicken. Serve with a side of pickled vegetables for a bright contrast.

Haitian Chicken with Avocado

Tantalizing and vibrant, Haitian Chicken with Avocado brings a burst of Caribbean flavors to your table. This dish combines succulent poultry with creamy avocado for a meal that’s both hearty and refreshing.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 tbsp clarified butter
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1 cup chicken stock
• 1 ripe avocado, sliced
• 1 tbsp fresh lime juice
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Preheat a large skillet over medium-high heat. Add clarified butter, swirling to coat.
2. Season chicken thighs with salt. Place skin-side down in skillet. Cook for 6 minutes until golden brown. Flip and cook for 4 minutes more. Remove and set aside.
3. In the same skillet, add diced onion. Sauté for 3 minutes until translucent. Add garlic, cooking for 1 minute until fragrant.
4. Stir in tomato paste, allspice, and cayenne pepper. Cook for 1 minute to deepen flavors.
5. Pour in chicken stock, scraping up browned bits. Return chicken to skillet, skin-side up. Simmer uncovered for 25 minutes until chicken is cooked through.
6. While chicken cooks, toss avocado slices with lime juice to prevent browning.
7. Serve chicken topped with avocado slices. Spoon sauce over.

Zesty and rich, the chicken’s spicy depth contrasts beautifully with the cool, buttery avocado. Try serving over steamed jasmine rice to soak up the flavorful sauce.

Haitian Chicken and Beans

Just when you thought comfort food couldn’t get any better, Haitian Chicken and Beans comes along. This dish combines tender poultry with hearty legumes in a symphony of flavors.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on
• 2 cups dried kidney beans, soaked overnight
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced
• 1 tbsp tomato paste
• 1 tsp ground thyme
• 1 tsp smoked paprika
• 4 cups chicken stock, homemade preferred
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups long-grain white rice, rinsed

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter.
2. Season chicken thighs with kosher salt and black pepper. Sear in Dutch oven until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and Scotch bonnet pepper; cook for 1 minute.
4. Stir in tomato paste, ground thyme, and smoked paprika. Cook for 1 minute to bloom spices.
5. Add soaked kidney beans and chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour.
6. Return chicken thighs to the pot. Cover and simmer for an additional 30 minutes, or until beans are tender.
7. Meanwhile, cook rinsed rice according to package instructions. Fluff with a fork before serving.
8. Adjust seasoning with salt and pepper if necessary. Serve chicken and beans over steamed rice.

Rich in flavor, the chicken falls off the bone, while the beans offer a creamy contrast. For an extra kick, serve with a side of pikliz, Haiti’s spicy cabbage slaw.

Haitian Chicken with Sweet Potatoes

Outstanding for its vibrant flavors and hearty comfort, this Haitian Chicken with Sweet Potatoes brings a taste of the Caribbean to your table with minimal fuss.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 large sweet potato, peeled and cubed into 1-inch pieces
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1 cup chicken stock
• 1 Scotch bonnet pepper, whole
• Salt, to season

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs generously with salt.
3. Heat clarified butter in a large oven-proof skillet over medium-high heat until shimmering.
4. Sear chicken thighs, skin-side down, for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, add sweet potatoes, garlic, thyme, and allspice. Sauté for 2 minutes until fragrant.
6. Pour in chicken stock and add the whole Scotch bonnet pepper. Bring to a simmer.
7. Return chicken thighs to the skillet, skin-side up. Transfer to the oven.
8. Bake for 25 minutes until chicken is cooked through and sweet potatoes are tender.
9. Remove Scotch bonnet pepper before serving to control heat level.

Moist chicken and tender sweet potatoes soak up the spicy, aromatic broth. Serve over steamed rice or with a side of avocado for a cooling contrast.

Conclusion

We hope this roundup of 20 Spicy Haitian Chicken Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!