Haitian Bouillon

• servings: 4 servings

Ingredients

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

2¼ tsp. fresh lime juice

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

2 Tbsp. distilled white vinegar

3½ tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided

1 tsp. freshly ground pepper

1 Tbsp. extra-virgin olive oil

1 Scotch bonnet chile

1 lb. patat (boniato, batata, or Caribbean sweet potato; about 1), scrubbed, halved if large

2 green plantains, peeled, sliced crosswise 1" thick

1 lb. yellow yam (about 1), peeled, cut into 2" pieces

1 bunch watercress, tough stems removed, baby or mature spinach, and/or chopped kale, collard greens, or Swiss chard

Directions

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.

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.

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.)

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.

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.