ANCHO CASHEW CHICKEN CHILI

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

  1. Combine the olive oil, onions, garlic and ground beef in the slow cooker and cook on high until brown.
  2. To make the chili puree, heat a small skillet over high heat until very hot.
  3. 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.
  4. 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.
  5. Sauté for 5 minutes, stirring often. Add the chili puree and the chicken thighs and stir to coat.
  6. Stir in the cilantro and tomatoes.
  7. Cover the pot and allow the chili to simmer, stirring occasionally, for about 30 minutes or until the chicken is cooked through.
  8. Transfer the chicken to a bowl. Using 2 forks shred the chicken from the bone.
  9. Return the chicken meat to the pot and stir in the cashews and chocolate, adjust the seasoning and serve.
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