Chicken Cashew Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Home1 | 1 | Servings | |
INGREDIENTS
| 3 | Dried ancho chilies | |
| 1/4 | c | Cashew nuts |
| 1 1/2 | c | Chicken stock |
| 2 | T | Olive oil |
| 1 | Yellow onion – diced | |
| 4 | Garlic cloves – minced | |
| 1 1/2 | T | Ground cumin |
| 1 1/2 | t | Chili powder |
| 1 1/2 | t | Salt |
| 6 | Chicken thighs | |
| Prepared chili puree | ||
| 1/4 | c | Cilantro – chopped |
| 2 | 15 oz. cans diced tomatoes | |
| in juice | ||
| 1/2 | c | Cashews |
| 1/2 | oz | Bittersweet chocolate |
| 1 | c | Kidney beans – rinsed |
| drained |
INSTRUCTIONS
Directions 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. Chili: In a stockpot, heat the oil over medium heat. Add the onion, garlic, cumin, chili powder and salt. Saut 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1610
Calories From Fat: 701
Total Fat: 79.9g
Cholesterol: 404.1mg
Sodium: 6490.7mg
Potassium: 4292.8mg
Carbohydrates: 112g
Fiber: 31.9g
Sugar: 26.2g
Protein: 124g