I think something may be missing in this recipe. dish, long prepping and cooking time - would probably not do again. The epis on ots own is fantastic, I see a lot of uses for it, would even be good as salsa verde on some tacos. I think I would add triple or quadruple the amount of epis if I were to do it again. However, while it is a time consuming (and confusing to follow) recipe to make, I was not rewarded with the flavor bomb I expected even though I double the amount of epis used in the dish. The result was quite nice and plenty saucy. Plenty of 'chicken juice' remained after this initial 30min, so I omitted the 1/2 cup of water added later. To avoid salvaging a burnt down dish, I added about 1 cup of chicken broth along with the chicken, epis and other ingredients. It’s delicious and even better the next day.Īs the previous comment by Matt D said, a step is clearly missing from the recipe. I recommend making this in advance of when you want to eat it. Tasted a bit like sour Gazpacho over chicken and I don't like Gazpacho. To serve, divide rice among shallow bowls and ladle poul ak nwa over.ĭo ahead: Poul ak nwa can be made 1 day ahead.

Taste poul ak nwa and season with more salt and pepper if needed. Stir in onion and bell pepper, re-cover pot, and cook until vegetables are softened but still retain some bite, 5–10 minutes. Bring chicken mixture to a simmer, cover pot, and cook until chicken meat is falling off the bone, about 20 minutes. Step 4Īdd cashews, reserved chile, and remaining reserved chicken juices to pot (make sure to keep chile intact an open chile will add a lot of heat), then pour ½ cup water into bowl and swish around to pick up any seasonings left behind. Add tomatoes and cook, stirring often, until starting to soften, about 4 minutes. chicken juice if starting to burn, until paste is slightly darkened in color, about 2 minutes. Add tomato paste and cook, stirring often and adding 1 Tbsp. Cook chicken, turning occasionally, until browned all over, 5–10 minutes. Using tongs, return chicken to pot, leaving juices and chile behind in bowl. Pour oil into same pot and increase heat to medium-high. Transfer chicken mixture to a medium bowl, scraping any remaining seasonings out of pot with a heatproof rubber spatula. Bring to a simmer and cook until chicken is nearly cooked through and a lot of juices have cooked out, about 30 minutes. Nestle chile in the center of pot, cover, and set over medium heat. Morton kosher salt, and ¼ cup epis in a large Dutch oven or other heavy pot until chicken is coated. Mix chicken, garlic, cloves, lime juice, parsley, thyme, a copious amount of black pepper, 2 tsp.

Reduce heat to low, cover pan, and simmer until a cashew crumbles but doesn’t disintegrate when pressed between your fingers, 45–60 minutes. Transfer to an airtight container and chill, or pour into ice cube trays and freeze up to 3 months.īring cashews and 3 cups water to a boil in a small saucepan.

Lesley Enstonīlend or process red bell pepper, green bell pepper, onion, scallions, parsley, garlic, vinegar, oil, lime juice, and thyme in a blender or food processor until smooth (you will have about 3 cups).ĭo ahead: Epis can be made 2 weeks ahead. Use some as a marinade for pork or fish stir a couple of tablespoons into soup and stew bases add a spoonful to rice along with the water before cooking or add a dollop to sautéed greens. This recipe makes more epis than you need for the chicken, but the leftovers will keep for weeks in the fridge (or months if frozen in ice cube trays). Just as no two sofrito recipes are alike, the same goes for epis-other common epis ingredients include cilantro, cloves, and Scotch bonnet chiles. The chicken is packed with flavor thanks to the mainstay Haitian spice blend, epis (you can read more about epis here). Though not included in this version, another traditional step involves washing the chicken with warm water and lime juice, which removes the raw chicken smell and adds another layer of seasoning from the limes. Simmering the chicken before browning it may seem counterintuitive, but this commonplace Haitian technique infuses the chicken with flavor and moisture. Originating in northern Haiti where cashews grow abundantly, this aromatic chicken stew is usually reserved for Sunday dinners or special occasions.

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