Chicken Bahamas

Cut the 3-lb. chicken into pieces and season generously with salt on all sides.

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if necessary, brown the chicken pieces on both sides until golden, about 8–10 minutes per batch.

Remove the browned chicken from the pot and set aside on a plate.

Add the chopped onions to the same pot and sauté until softened and translucent, about 5 minutes.

Return the chicken to the pot and add enough water to barely cover the pieces; bring to a boil.

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, approximately 30–35 minutes.

Stir in the cashew nuts and Hot Pepper Sauce to taste, adjusting seasoning with additional salt as needed.

Simmer for 2–3 minutes more to allow the flavors to meld.

Serve the chicken and sauce spooned over the cooked rice or spaghetti.