Haiti: Poul Ak Nwa (Chicken With Cashews)
Boil cashews for 15 minutes, then let stand for 2 hours ro soften them.
1
Add shallots, onion, garlic, parsley, bell peppers, oil, white vinegar, hot pepper, and chicken bouillon cube to a food processor.
2
Blend until obtaining a homogeneous paste called épis.
3
Marinate chicken pieces with pepper, lime juice and épis. Cover and refrigerate for at least 4 hours.
4
Add chicken pieces and marinade into a skillet.
5
Add hot pepper, parsley, then stir. Cover and cook over medium heat for 15 minutes.
6
Add garlic, water, then turn chicken pieces over. Cover and cook on low to medium heat for 15 minutes.
7
Remove chicken pieces and set aside in a plate. Remove cooking liquid and hot pepper and set aside in a separate bowl.
8
In the same skillet over high heat, add oil and stir in tomato paste. Sauté for one minute.
9
Stir in diced tomato and continue cooking for 10 minutes.
10
Add chicken pieces and brown on all sides for 5 minutes.
11
Add half of the reserved cooking liquid and continue cooking for a few minutes.
12
Add the cashews and the rest of the cooking liquid. Cover and simmer on low heat for 20 minutes.
13
Add julienned bell peppers and onion. Cover and continue simmering for 10 minutes.
14
Serve chicken with Haitian rice and beans (riz national).
15
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