Obsidian/03.03 Food & Wine/Poul ak Nwa.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	Haitian Chicken with Cashews	NotYetTested	2022-01-22	Recipe	NonRoot		true	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Chicken Haitian https://www.bonappetit.com/recipe/poul-ak-nwa-chicken-with-cashews 120 4	1 whole red bell pepper, ribs and seeds removed, coarsely chopped 1.5 whole green bell pepper, ribs and seeds removed, coarsely chopped 2 whole small onion, coarsely chopped 3 whole scallions, coarsely chopped 1 cup (loosely packed) parsley leaves 10 cloves garlic 0.25 cup apple cider vinegar 0.5 cup extra-virgin olive oil 4 Tbsp. fresh lime juice 1 tsp. thyme leaves 1 cup raw cashews 2 lb. skin-on, bone-in chicken thighs, skin removed 4 whole cloves 1 Tbsp. chopped parsley 1 pinch Freshly ground black pepper 1.25 tsp. Morton kosher salt, plus more 1 whole Scotch bonnet or habanero chile 2 Tbsp. double-concentrated tomato paste 2 whole plum tomatoes, finely chopped

Parent:: @@Recipes, @Main dishes

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Poul ak Nwa

 

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Practical Informations

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Ingredients

 

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Instructions

 

EPIS

Blend 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).

 

title: **Do ahead**
Epis can be made 2 weeks ahead. Transfer to an airtight container and chill, or pour into ice cube trays and freeze up to 3 months.

 

CHICKEN

 

title: **Do ahead**
Poul ak nwa can be made 1 day ahead. Cover and chill. Reheat over medium-low before serving.

 

Step 1

Bring cashews and 3 cups water to a boil in a small saucepan. Reduce heat to low, cover pan, and simmer until a cashew crumbles but doesn’t disintegrate when pressed between your fingers, 45–60 minutes. Drain cashews and set aside.

Mix chicken, garlic, cloves, lime juice, parsley, thyme, a copious amount of black pepper, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¼ cup epis in a large Dutch oven or other heavy pot until chicken is coated. Nestle chile in the center of pot, cover, and set over medium heat. Bring to a simmer and cook until chicken is nearly cooked through and a lot of juices have cooked out, about 30 minutes. Transfer chicken mixture to a medium bowl, scraping any remaining seasonings out of pot with a heatproof rubber spatula.

 

Step 2

Pour oil into same pot and increase heat to medium-high. Using tongs, return chicken to pot, leaving juices and chile behind in bowl. Cook chicken, turning occasionally, until browned all over, 5–10 minutes. Reduce heat to medium-low. Add tomato paste and cook, stirring often and adding 1 Tbsp. chicken juice if starting to burn, until paste is slightly darkened in color, about 2 minutes. Add tomatoes and cook, stirring often, until starting to soften, about 4 minutes.

 

Step 3

Add 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. Pour water mixture into pot. Bring chicken mixture to a simmer, cover pot, and cook until chicken meat is falling off the bone, about 20 minutes. Stir in onion and bell pepper, re-cover pot, and cook until vegetables are softened but still retain some bite, 5–10 minutes. Remove chile from pot; discard. Taste poul ak nwa and season with more salt and pepper if needed.

 

Step 4

To serve, divide rice among shallow bowls and ladle poul ak nwa over.