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.

Napal chicken cashew recipes