Braised Chicken with cashew nuts

AuthorAlain LemaireDifficultyBeginner

 

Yields4 Servings
Prep Time4 hrsCook Time45 minsTotal Time4 hrs 45 mins

Ingredients
 4 Chicken leg quarters, cut in two
 6 oz Tomato paste
 1 qt Chicken stock or broth
 6 oz Epis
 ½ cup Cashew halves, toasted
 ¼ cup Finely grinded cashew
 1 Bouquet Garni 
 ½ Green bell pepper, julienne
 ½ Spanish onion, julienne
 Oil for cooking
 Salt and pepper to taste
Bouquet Garni
 3 Thyme sprigs
 1 bunch of parsley stems
 2 heads of scallions
 1 Habanero pepper
 5 Whole peppercorns
 2 Whole cloves
 3 Heads of garlic

1

Season chicken with epis, salt, and pepper. Place in a container and let it marinate overnight or for 3 to 4 hours.

2

Heat a dense pot, add some oil and sear chicken in small batches until golden brown on each side. Remove and set aside. 

3

In same pan, add tomato paste and cook on low heat until well dissolved. About 3 minutes.

4

Pour in chicken stock/broth then add chicken pieces, a bouquet of Garni, and cashew powder. Make sure chicken is at least halfway submerged. Adjust seasoning, bring to a boil then let simmer. 

5

Once chicken has reached an internal temperature of 165°F, and sauce is silky, add cashew halves, onions and peppers. 

6

Let cook for an additional 7 minutes. Serving suggestions: serve with white rice and avocados.

Ingredients

Ingredients
 4 Chicken leg quarters, cut in two
 6 oz Tomato paste
 1 qt Chicken stock or broth
 6 oz Epis
 ½ cup Cashew halves, toasted
 ¼ cup Finely grinded cashew
 1 Bouquet Garni 
 ½ Green bell pepper, julienne
 ½ Spanish onion, julienne
 Oil for cooking
 Salt and pepper to taste
Bouquet Garni
 3 Thyme sprigs
 1 bunch of parsley stems
 2 heads of scallions
 1 Habanero pepper
 5 Whole peppercorns
 2 Whole cloves
 3 Heads of garlic

Directions

1

Season chicken with epis, salt, and pepper. Place in a container and let it marinate overnight or for 3 to 4 hours.

2

Heat a dense pot, add some oil and sear chicken in small batches until golden brown on each side. Remove and set aside. 

3

In same pan, add tomato paste and cook on low heat until well dissolved. About 3 minutes.

4

Pour in chicken stock/broth then add chicken pieces, a bouquet of Garni, and cashew powder. Make sure chicken is at least halfway submerged. Adjust seasoning, bring to a boil then let simmer. 

5

Once chicken has reached an internal temperature of 165°F, and sauce is silky, add cashew halves, onions and peppers. 

6

Let cook for an additional 7 minutes. Serving suggestions: serve with white rice and avocados.

Braised Chicken with cashew nuts

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