The chicken is packed with flavor thanks to the mainstay Haitian spice blend, epis. This recipe can be made 1 day ahead. Cover and chill. Reheat over medium-low before serving.
Season chicken with epis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.
1 lb chicken, ½ tsp salt, ½ tsp black pepper, 6 oz epis
Soak the raw cashews in water in the refrigerator for 3 to 4 hours.
½ cup cashew halves
Heat a Dutch oven, add some oil, and sear chicken in small batches until golden brown on each side. Remove and set aside.
vegetable oil
In the same pot, add tomato paste and cook on low heat, for about 1 or 2 minutes. Pour in chicken stock and stir until tomato paste has dissolved. Adjust seasoning.
6 oz tomato paste, 2 qt chicken stock
In the same pot, add pieces of chicken and thyme. Cover with lid and cook for 1 hour.
1 sprig thyme
Once done, remove pieces of chicken and set them aside. Bring to sauce a boil, and fold in cashew powder while stirring to prevent lumps.
4 tbsp powdered cashews
Add cashews, onions, peppers, and chicken. Let simmer for about 10 more minutes, then serve.
½ yellow onion, ¼ green bell pepper, ¼ red bell pepper
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