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5.0 from 3 votes

Poul Ak Nwa

Poul ak nwa is a traditional chicken dish from Cap-Haitien that is prepared with the essential Haitian seasoning, epis. It’s served with rice and pikliz, a type of spicy coleslaw.

Prep Time
45 mins
Cook Time
1 hr
Resting Time
8 hrs
Total Time
1 hr 45 mins
Servings: 6 people
Calories: 332 kcal
Course: Main Course
Cuisine: Caribbean , Haitian

Ingredients

For the epis (Haitian seasoning for marinade)
  • 2 shallots , cut in 4
  • 1 small onion , cut into 4
  • 4 cloves garlic , peeled
  • 1 small bunch parsley
  • ½ green bell pepper , cut in 4
  • ½ red bell pepper , cut in 4
  • 4 tablespoons olive oil
  • 3 tablespoons white vinegar
  • ½ scotch bonnet pepper (or other)
  • 1 cube chicken bouillon (or beef)
For the poul ak nwa
  • 5 oz. cashews , unroasted and unsalted
  • 1 hen (or small chicken), cut into pieces
  • 1 lime , freshly squeezed
  • 4 cloves garlic , chopped
  • 1 onion , cut into strips
  • ½ cup cold water
  • ½ green bell pepper , julienned
  • ½ red bell pepper , julienned
  • 5 sprigs parsley , chopped
  • 1 scotch bonnet pepper
  • 2 tablespoons tomato paste
  • 2 tomatoes , peeled, seeded and diced
  • 3 tablespoons grapeseed oil
  • salt (to taste)
Equipment
  • food processor
  • Dutch oven

Instructions

Epis
    Cup of Yum
  1. Place all the ingredients in a food processor and blend them until obtaining a paste.
  2. Set aside.
Poul ak nwa
  1. Soak the cashews in plenty of cold water for 3 hours.
  2. Place the chicken pieces in a large bowl.
  3. Add the lime juice and the epis over the chicken and season with black pepper.
  4. Mix well to soak the chicken pieces with the marinade.
  5. Marinate in the refrigerator for 8 hours.
  6. In a Dutch oven, place the chicken and all the marinade.
  7. Add the parsley and mix well.
  8. Place the Scotch bonnet pepper in the center of the pot and turn on the heat.
  9. Cover and cook over medium heat for 15 minutes.
  10. Add the garlic and water and mix.
  11. Cover and cook again over low to medium heat for 15 minutes.
  12. Use a skimmer to remove the chicken pieces and set them aside in a bowl.
  13. Also reserve all the cooking liquid and Scotch Bonnet pepper.
  14. In the same pot, add the grape seed oil, heat it over medium to high heat and sauté the tomato paste for 1 minute.
  15. Add the diced tomatoes and sauté for 10 minutes, stirring constantly.
  16. Add the chicken pieces and brown the chicken over high heat, stirring constantly, for about 5 minutes.
  17. Very gradually add half of the reserved cooking liquid and, still on high heat, continue to brown the chicken, stirring constantly.
  18. Add the cashews and finally gradually add the rest of the cooking liquid, pouring it over the sides of the pot.
  19. Also add the reserved Scotch bonnet pepper.
  20. Cover and simmer over medium heat for 20 minutes.
  21. Finally add the julienned bell peppers and the onion strips. Season with salt to taste.
  22. Cover and simmer again for 10 minutes over medium heat.