ANCHO CASHEW CHICKEN CHILI
ANCHO CASHEW CHICKEN CHILI
Ingredients
For the Chili Puree
- 3 dried ancho chiles
- 1/4 cup cashews, roasted
- 1 1/2 cups chicken broth
- For the Chili
- 2 tablespoons olive oil
- 1 sweet yellow onion, diced
- 4 garlic cloves, minced
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons chili powder
- Salt & pepper, to taste
- 6 chicken thighs
- 1/4 cup fresh cilantro, chopped
- Two (14-ounce) cans diced tomatoes in juice
- 1/2 cup cashews, roasted
- 1/2 ounce bittersweet or Mexican chocolate
Instructions
- Combine the olive oil, onions, garlic and ground beef in the slow cooker and cook on high until brown.
- To make the chili puree, heat a small skillet over high heat until very hot.
- Place the chilies in the pan, one at a time and press down with tongs for about 1 minute on each side, then seed and devein the chilies.
- Place the chilies in a blender with the cashews and stock and puree until smooth. In a stockpot, heat the oil over medium heat. Add the onion, garlic, cumin, chili powder and salt.
- Sauté for 5 minutes, stirring often. Add the chili puree and the chicken thighs and stir to coat.
- Stir in the cilantro and tomatoes.
- Cover the pot and allow the chili to simmer, stirring occasionally, for about 30 minutes or until the chicken is cooked through.
- Transfer the chicken to a bowl. Using 2 forks shred the chicken from the bone.
- Return the chicken meat to the pot and stir in the cashews and chocolate, adjust the seasoning and serve.