epicurious
Haitian Bouillon
Somewhere between a soup and stew, this Haitian bouyon (a.k.a. bouillon) features chicken and a variety of tubers in a flavorful, spicy broth.
👥 4 Servings⏱️ Prep & Cook: 1h 30m👤 Lesley Enston📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●pot
- ●dutch oven
- ●oven
- ●cutting board
- ●bowl
- ●knife
📝 Preparation Steps
1
Epis
2
Pulse ½ small green bell pepper, ribs and seeds removed, coarsely chopped, ½ small white onion, coarsely chopped, ½ large shallot, coarsely chopped, 1 scallion, coarsely chopped, ½ celery stalk, coarsely chopped, ½ Scotch bonnet or habanero chile, 2 garlic cloves, 1 whole clove, ½ cup (lightly packed) cilantro leaves with tender stems, ½ cup (lightly packed) parsley leaves with tender stems, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. thyme leaves, 2¼ tsp. distilled white vinegar, and 2¼ tsp. fresh lime juice in a food processor or blender until a chunky sauce forms; set aside. Do Ahead: Epis can be made 4 days ahead. Transfer to an airtight container; cover and chill.
½ small white onion, coarsely choppedmedium onion, coarsely chopped1whole clove1whole cloves5. extra-virgin olive oil1 Tbsp. thyme leaves1 Tbsp¼ tsp. distilled white vinegar2. distilled white vinegar2 Tbsp¼ tsp. fresh lime juice2
3
Bouyon
4
Mix 1 medium onion, coarsely chopped, 3 medium carrots, peeled, sliced crosswise ½" thick, juice of 1 lime, 6 garlic cloves, finely chopped, 1 large sprig thyme, leaves picked, 5 whole cloves, 1½ lb. skin-on, bone-in chicken thighs (about 4), cut into bite-size pieces, ¼ cup coarsely chopped parsley, ¼ cup epis, 2 Tbsp. distilled white vinegar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large Dutch oven or other heavy pot set over low heat to combine. Drizzle 1 Tbsp. extra-virgin olive oil over and nestle in 1 Scotch bonnet chile. Cover pot and simmer until juices are slowly bubbling and chicken is mostly cooked through, 30–⏱️ 35 minutes.
½ small white onion, coarsely choppedmedium onion, coarsely chopped1medium carrots, peeled, sliced crosswise ½" thick3Juice of 1 limelarge sprig thyme, leaves picked1whole clove1whole cloves5½ lb. skin-on, bone-in chicken thighs (about 4), cut into bite-size pieces1¼ tsp. distilled white vinegar2. distilled white vinegar2 Tbsp. freshly ground pepper1 tsp. extra-virgin olive oil1 Tbsp
5
Meanwhile, cook 1 lb. patat (boniato, batata, or Caribbean sweet potato; about 1), scrubbed, halved if large, in a large pot of boiling water until partially cooked, 10–⏱️ 15 minutes. Add 2 green plantains, peeled, sliced crosswise 1" thick, and 1 lb. yellow yam (about 1), peeled, cut into 2" pieces, and cook until patat, plantains, and yam are fork-tender, 10–⏱️ 15 minutes. (If your patat needs more time, you can remove plantains and yams and keep them boiling.)
. patat (boniato, batata, or Caribbean sweet potato; about 1), scrubbed, halved if large1 lb. yellow yam (about 1), peeled, cut into 2" pieces1 lb
6
Using a slotted spoon, transfer patat to a cutting board and let cool. Transfer plantains and yam to pot with chicken, then add 4 cups patat cooking liquid and bring to a boil. Add remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton salt, reduce heat, and simmer, uncovered, until vegetables and chicken are tender and liquid is thickened, 15–⏱️ 20 minutes.
7
Using a paring knife, peel patat and cut into 1½"–2" pieces. Add to bouyon along with 1 bunch watercress, tough stems removed, baby or mature spinach, and/or chopped kale, collard greens or Swiss chard. Stir to combine and cook until greens are wilted. Taste and season with more salt if needed. Ladle bouyon into bowls.
bunch watercress, tough stems removed, baby or mature spinach, and/or chopped kale, collard greens, or Swiss chard1
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