Weekly Recipe: Haitian Epis Marinade and Chicken Stew by Chef Chris Viaud

Food is so much more than flavor and fuel. Food is heritage, it’s personal history, and it’s something to be shared with love and joy.

That’s how chef Chris Viaud approaches his cooking, and it’s what earned him a spot on Top Chef season 18 and made him a James Beard semifinalist of 2022.

See also: Chef Alexander Smalls' Alkebulan Food Market Highlights Africa's Influence on Global Cuisine

Viaud ties everything back to his Haitian roots, creating a special kind of cuisine that introduces diners in his local New Hampshire to the warmth and tropical seasoning of the Caribbean nation. His restaurant Greenleaf serves hearty Haitian favorites to a wide audience of admirers, but it's his special Ansanmnh Sundays that really set him apart.

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Once a month, Viaud invites locals to eat alongside his own family, sharing not just the flavors of his culture but also the hospitality. One of the usual dishes includes his delicious Poule Nan Sos, stewed chicken in Creole sauce, that features the Haitian spice marinade Epis.

“When I think of the ultimate comfort food, I think of food that is rich in flavor and history, and tells a story,” Viaud says. “This dish that I grew up eating with my family resembles all of that. What I love the most is that the chicken absorbs all of the flavors from the citrus herb marinade as it is cooked in a tomato-based sauce with peppers, onions and spices. It has a comforting flavor to it that always reminds me of home.”

Today, Viaud is sharing his delectable Epis and Poule Nan Sos recipes with us, as well as a bonus recipe for his “Diri Kole ak Pwa,” or Haitian rice and beans, to serve as a traditional side. It’s a real treat that’ll wow anyone who comes to your table, and it will bring a bit of that Haitian magic to your own kitchen.

“Epis” - Haitian Spice and Marinade

Yields about 8 ounces

Ingredients:

• 2 scallions
• ¼ bunch of parsley
• 1½ oz of garlic
• ¼ of a large onion
• 1 tbsp thyme leaves
• ¼ each red, green, yellow and orange bell peppers
• ¼ habanero pepper
• 1 oz olive oil
• Juice of ½ lime
• Salt to taste

Directions:

Add all ingredients to a blender and blend well. Taste and add additional salt if needed and blend again.

“Poule Nan Sos” - Stewed Chicken in Creole Sauce

Serves 2 to 4

Ingredients:

• 4 each chicken thighs
• 2 tbsp lemon juice
• 1 tbsp white vinegar
• 4 tbsp Epis (Haitian seasoning) - Make ahead
• 2 tsp adobo seasoning
• ½ tsp black pepper
• 1 chicken bouillon cube
• 2 tsp garlic powder
• ½ lime - juiced
• 6 stems parsley
• 6 sprigs thyme
• 8 whole cloves
• 1 red bell pepper - sliced
• 1 green bell pepper - sliced
• 1 small onion - sliced
• 1½ tbsp tomato paste
• Salt - to taste

Directions:

1. Remove skin from chicken and rinse with vinegar and lemon juice. Place the chicken in a large, tall-sided pan.
2. Add the epis, adobo seasoning, black pepper, garlic powder, chicken bouillon cube, pinch of salt and lime juice, and mix well.
3. Make “bouquet garnis” with the parsley and thyme by wrapping with a piece of cooking twine. Cut a side of the red pepper and stick the cloves in it. Add bouquet and cloved pepper to the pot.
4. Add enough water to cover the chicken, and bring to a boil to cook.
5. After a few minutes, taste the water to make sure seasoning is okay. If more is needed, add more adobo and some salt (not too much). After a few minutes, taste again and repeat steps above if necessary.
6. When the pot comes to a boil, pre-set your oven to broil on low/medium.
7. Once chicken is cooked, take the thighs out of the water and place them on a sheet pan lined with foil. Carefully place in the oven and broil until golden-brown on all sides.
8. While the chicken is in the oven, use the water it was cooked in to make the sauce. You may need to add some water if not enough in the pan.
9. Add tomato paste and half of the onions and peppers to the water. Bring to a boil.
10. Once chicken is ready, add them back to the sauce, let it boil for 5 minutes and then lower heat to medium-low.
11. Add the rest of the peppers and onions, bring to a simmer for 15 to 20 minutes.
12. Enjoy!
    
    

“Diri Kole ak Pwa” - Rice and Beans

Serves 2 to 4

Ingredients:

• ½ cup kidney beans - soaked overnight
• 2 tbsp oil
• 1 tbsp epis
• 2 tsp adobo
• 2 tsp garlic powder
• 1 tbsp salt
• 1 cup basmati rice - rinsed

Directions

1. Place the soaked beans in a small sauce pot, cover with 4 cups of water and bring to a boil. Reduce the heat to a simmer and cook until tender about 45 to 50 minutes
2. While waiting for the beans to cook, place rice in a fine mesh strainer and rinse until the water runs clear. Set aside.
3. Drain the beans and reserve the cooking water.
4. Heat the oil in a pan large enough to cook the rice, add epis and cook until slightly golden.
5. Add the cooked kidney beans, adobo, garlic powder, salt and stir.
6. Measure out 1½ cups of bean water and add to the pan and bring to a boil. As soon as it begins to boil, add in the rinsed rice and gently stir. Reduce the heat down to a low and cover with a lid. Cook until the rice is tender and all the water has evaporated. Remove from heat and let sit before stirring.

Visit Greenleaf in Milford, NH., and follow chef Viaud on Instagram for more delicious inspiraton.