How to make Haitian style chicken with cashew (poul ak nwa)

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with fewer calories, while banana peppers are milder and more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water with bouillon is a budget-friendly alternative.

Soak raw cashew nuts in water for about three hours.

Clean and wash the chicken.

Season the chicken with Haitian spices, lime, chicken base, black pepper, paprika, seasoning salt, and adobo seasoning.

Stir the seasonings into the chicken and let it marinate overnight or cook immediately.

Heat a pot on high and add the seasoned chicken.

Add a small amount of water to the pot and let the chicken sweat for 5-10 minutes.

After 5 minutes, add fresh garlic and a little more water, then cover the pot and let it cook until halfway done (about 10-15 minutes).

Once it starts boiling, reduce heat to medium-low (number 2) and slow cook for 15 minutes.

Remove the scotch bonnet pepper and pour out excess liquid, then turn the stove back on high.

Add grapeseed oil and tomato paste to the pot, cooking the paste for a few minutes.

Add a small tomato cut in half and mix well.

Add the chicken back into the pot and allow it to color for a few minutes, scraping the bottom of the pot if it gets too dark.

Add cashew nuts to the chicken and allow them to cook together.

Taste the sauce and adjust seasoning if necessary, then cover and let cook for another 15-20 minutes on low heat.

Add onions and bell peppers to the pot and let them steam for a couple of seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary