CASHEW CHICKEN CHILI

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  • Ready in: 20 min
  • Serves: 6
  • Complexity: easy
  • Origin: Main Courses

Ingredients

  • Chili Puree:
  • 3 dried ancho chilies
  • 1/4 cup cashew nuts
  • 1 1/2 cups chicken stock
  • Chili:
  • 2 T. olive oil
  • 1 yellow onion - diced
  • 4 garlic cloves - minced
  • 1 1/2 T. ground cumin
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. salt
  • 6 chicken thighs
  • prepared chili puree
  • 1/4 cup cilantro - chopped
  • 2 - 15 oz. cans diced tomatoes in juice
  • 1/2 cup cashews
  • 1/2 oz. bittersweet chocolate
  • 1 cup kidney beans - rinsed, drained

Directions

  1. For the Chili Puree: To make the chili puree, heat a small skillet over high heat until very hot. Place chilies in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chilies. Place the chilies in a blender with the cashews and stock an puree until smooth.
  2. For the Chili: In a stockpot, heat the oil over medium heat. Add the onion, garlic, cumin, chili powder and salt. Sauté briefly. Add the chicken and stir to coat. Stir in the chili puree, cilantro and tomatoes. Cover the pot and allow the chili to simmer, stirring occasionally for about 45 minutes or until chicken is cooked through. Remove the pan from the heat and transfer the chicken to a bowl. With 2 forks, shred the chicken from the bone. Return chicken meat to the pot and add the cashews, chocolate and beans. Place back on stove to heat through.
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